{"id":58703,"date":"2026-02-18T10:10:51","date_gmt":"2026-02-18T15:10:51","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/panzanella-a-la-roquette-et-au-fenouil\/"},"modified":"2026-08-07T18:49:20","modified_gmt":"2026-08-07T22:49:20","slug":"panzanella-with-arugula-and-fennel","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/panzanella-with-arugula-and-fennel\/","title":{"rendered":"Panzanella with arugula and fennel"},"content":{"rendered":"<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<h3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\">\ud83e\udd57 <strong>The Italian salad that transforms fresh bread into a crispy treasure<\/strong><\/h3>\n<\/div>\n<\/div>\n<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<p >This panzanella with arugula and fennel revisits the Tuscan classic with a contemporary freshness that pleasantly surprises. The ultra-fresh French bread cuts into large cubes, coats with olive oil and Italian spices, then colors in the pan until crispy and golden. These homemade croutons absorb just enough balsamic vinaigrette without getting soggy immediately. The thinly sliced fennel brings a delicate anise crunch, while the peppery arugula contrasts perfectly with the creamy softness of bocconcini. The fresh tomatoes, cherry and regular, burst with flavor and release their juices that blend with the balsamic vinegar.<\/p>\n<\/div>\n<\/div>\n<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<h3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\">\ud83c\udf45 <strong>A versatile dish that goes from side to complete meal<\/strong><\/h3>\n<\/div>\n<\/div>\n<div>\n<div class=\"standard-markdown grid-cols-1 grid [&amp;_&gt;_*]:min-w-0 gap-3\">\n<p >This panzanella prepares quickly and adapts easily depending on the occasion. As a generous side for 6 people during a barbecue or Italian meal, or as a light main course for lunch with a grilled protein on the side. The final assembly takes just a few minutes: mix everything right before serving to keep the croutons crispy and the arugula bright green. A dish that celebrates Italian simplicity with quality ingredients that speak for themselves.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd57 The Italian salad that transforms fresh bread into a crispy treasure This panzanella with arugula and fennel revisits the Tuscan classic with a contemporary freshness that pleasantly surprises. The ultra-fresh French bread cuts into large cubes, coats with olive oil and Italian spices, then colors in the pan until &hellip;<\/p>\n","protected":false},"featured_media":58701,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Panzanella with Arugula and Fennel Recipe","_yoast_wpseo_metadesc":"This panzanella with arugula and fennel recipe blends bocconcini and golden croutons for vibrant Mediterranean 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