I took an International Foods course in college where each week we would make a big feast of foods from a different region of the world. It was the biggest face-roll course I've ever taken (ie, could not have been easier and more enjoyable) and many of the dishes I learned to make are still favorites to this day. That class is where I first learned to make panzanella.
Small Gray Bowl | Wood Spoon | White Bowl | Tea Towel
Panzanella is a Tuscan salad made with roasted peppers, fresh tomatoes and cucumbers, loads of basil, with a light dressing. But the bulk of the salad is grilled, day-old bread. This is unfortunate now, since many in our family are now gluten-free. And gluten-free bread holds up to dressings about as well as cotton candy does to water. Complete disintegration.
So to get the experience of a panzanella salad in a more allergy-friendly version, I now make it as a roasted potato salad, and it's a huge star at every gathering all summer long. Even if you have no issues with bread, this potato salad is worth giving a try. Or, you can try out my original version that I shared years ago, before the food sensitivities kicked in.
I love this! I'm allergic to wheat so I've been missing a great panzanella salad. The potatoes soak up the liquids like stale bread in the original style salad. I did not think I would like the sweetness of the honey, but that's a personal opinion, so I only used 1 tsp and next time I won't use any.
I am so excited to make this! Can I make ahead and serve cold?
This looks and sounds delicious. Thanks for sharing!