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Calabrian Panzanella with Olives and Capers
In Calabria, Giancarlo Suriano, founder of Surianolii, a purveyor of Calabrian ingredients, showed us his version of panzanella. He used freselle, a thin, crunchy twice-baked southern Italian bread. In its place, we toast country-style sourdough bread in a skillet, creating croutons that soak up flavor. Suriano’s panzanella gets punchiness from olives and capers, not vinegar. Italian Gaeta olives have an excellent salty-tart balance, but if you can’t find them, Kalamata olives work, too. This makes a perfect lunch or light dinner on its own, or serve it with cheese and cured meats.
4-6
Servings
Tip
Don’t skip allowing the finished salad to rest 10 minutes so the flavors meld and are absorbed by the bread.
50 minutes
Ingredients
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6
ounces country-style sourdough bread, sliced ½ inch thick and torn into rough 1-inch pieces (about 6 cups)
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6
tablespoons extra-virgin olive oil, divided
Directions
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01In a large bowl, toss the bread with 3 tablespoons oil and ½ teaspoon each salt and black pepper. Transfer to a 12-inch nonstick skillet; reserve the bowl. Toast the bread over medium-low, tossing, until browned and crisp, 15 to 20 minutes. Return the bread to the bowl; cool to room temperature.
Reviews
June 25, 2025
Spectacular summer salad.
This is a quick and flavorful summer salad.
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