Fresh-Pressed Olive Oil Club

Winter Panzanella Salad

Bold textures and avors distinguish this salad from its warm-weather version.


  • 6 ounces country-style bread, torn into bite-size pieces
  • 1 tablespoon nely grated lemon zest
  • 1/2 cup extra virgin olive oil, divided use
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 head radicchio, torn into bite-size pieces
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 cup fresh at-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 ounces Parmigiano-Reggiano, thinly shaved
  • 3 ounces hard salami, thinly sliced


Step 1

Preheat the oven to 400°F. Toss the bread with lemon zest and 1/4 cup of olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 to 10 minutes. Let cool.

Step 2

Whisk the shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in the remaining 1/4 cup of olive oil.

Step 3

Add the radicchio, fennel, parsley, olives, cheese, salami, and bread to the dressing; toss to combine.

Serves 4 — Recipe adapted from Bon Appetit, April 2014