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From the Kitchen: Panzanella Salad

It’s a new year which means everyone has new goals to kickstart the year in the right direction. During January in particular we all start our health and wellness goals. Here is a recipe for a delicious non-traditional salad that isn’t boring and packs a lot of flavors that are pleasing to the palate and will help us all get that health boost to start us off in the right direction.

Panzanella Salad


  • Homemade croutons(you could also substitute for store bought if you are pressed for time)
  • 4 ounces ciabatta or crusty sourdough bread, preferably stale (¼th of a standard 1-pound loaf or 3 cups cubed)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon fine sea salt


  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon dried oregano, plus extra for garnish
  • 1 large clove garlic
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • ½ small red onion, thinly sliced


  • 1 pound cherry or grape tomatoes, halved
  • 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
  • 8 ounces fresh mozzarella or feta
  • ⅓ cup roughly chopped fresh basil (about ½ ounce)
  • 2 tablespoons thinly sliced Kalamata olives and/or capers
  • Add any additional seasonal vegetable as you wish