Carrie’s Experimental Kitchen

Roasted Fennel and Heirloom Tomato Panzanella Salad

Roasted Fennel and Heirloom Tomato Panzanella Salad made with crusty Italian bread, roasted fennel and Heirloom tomatoes in a Balsamic Vinaigrette.

Roasted Fennel and Heirloom Tomato Panzanella Salad made with crusty Italian bread, roasted fennel and Heirloom tomatoes in a Balsamic Vinaigrette. 

Did you ever go out to eat and have something several times over the years, but never thought to make it at home? Well, after the food bloggers conference last Friday, Lauren from Lauren Kelly Nutrition and Bia, from Rich and Sweet, and I headed out for some dinner at Supper in NYC. We had originally planned to go to another restaurant but when we got there, there was a “B” sign in the window. Thanks to Bia, who lived and worked in the city for many years, for explaining the NYC Health Violation Codes to us and we went elsewhere.

Roasted Fennel & Heirloom Tomato Panzanella Salad

Some food service establishments that require Health Department permits will receive and post letter grades that correspond to their sanitary inspection scores. These establishments include most restaurants, coffee shops, bars, nightclubs, cafeterias, retail bakeries, and fixed-site food stands. This document uses the term “restaurants” to refer to all these establishments.

Here is a more detailed explanation I found online on NYC Restaurant Grading and what the letters mean:

  • Grade A. 0 to 13 points for sanitary violations.
  • Grade B. 14 to 27 points for sanitary violations.
  • Grade C. 28 or more points for sanitary violations.
  • Grade Pending. A restaurant’s B or C grade is not final until the restaurant has had the opportunity to go before the Office of Administrative Trials and Hearings Health Tribunal to contest the violations cited against it. Until then, the restaurant has the option to post either the preliminary grade or a card that says “Grade Pending.” Once the grade is final, the restaurant must immediately post the letter grade card and take down the Grade Pending card. that it was a health code sign and it probably wasn’t very clean.

So the next time you head on into the city for dinner, look in the window first. I learn something new everyday! 🙂

Anyway, back to the story…

We were still quite full from lunch so we opted for some wine and appetizers. One of the items we got was their version of Panzanella salad or Tuscan Bread Salad;  which originated in the Florentine region of Italy. It generally consists of soaked stale bread and chunks of tomatoes and is dressed with olive oil and vinegar and their version was delicious.

Roasted Fennel and Heirloom Tomato Panzanella Salad made with crusty Italian bread, roasted fennel and Heirloom tomatoes in a Balsamic Vinaigrette. 

On Sunday, I was looking for something to make with a london broil I was going to be grilling and since it was a warm day, I wanted to make a salad to go with it. I had a Dove Chocolate Discoveries home party the night before and had an extra loaf of bread leftover. I also had just purchased some beautifully ripe heirloom tomatoes (also known as “ugly” tomatoes) and some fennel that I thought would go nicely in here and boy was I right!

My daughter and her friend actually woke up to the smell of the fennel and garlic roasting (I guess that’s one way to wake up teenagers!) and came out of the room ready to taste my latest creation. It was a definite hit and we barely had enough for dinnertime as they kept taking “tastes” throughout the day. This salad was so good and I loved how colorful it was. ~Enjoy!

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Roasted Fennel & Heirloom Tomato Panzanella Salad
Print
Roasted Fennel & Heirloom Tomato Panzanella Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Roasted Fennel and Heirloom Tomato Panzanella Salad made with crusty Italian bread, roasted fennel and Heirloom tomatoes in a Balsamic Vinaigrette. 

Course: Salad
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
For the Salad
  • 1/2 Fennel Bulb, chopped
  • 1 tbsp. Extra Virgin Olive Oil
  • 3 Cloves Garlic, minced
  • 1/2 Loaf Day Old Italian Bread
  • 2 tbsp. Fresh Basil, chopped
  • 2 Heirloom, large dice
  • Kosher Salt & Black Pepper, to taste
  • Prepared Dressing
For the Dressing
  • 2 tsp. Capers
  • 3 tbsp. Balsamic Vinegar
  • 1/4 c. Extra Virgin Olive Oil
  • 2 tbsp. Parmigiano Reggiano Cheese, grated
Instructions
For the Salad
  1. Preheat oven to 425 degrees F. 

  2. Combine the fennel, garlic and oil in a bowl; toss to coat. Place on a baking sheet and roast for 10 minutes. 

  3. Cut the bread into cubes, place on a baking sheet and spray with cooking spray. Bake for 5-10 minutes. 

  4. Add the tomatoes, basil, fennel mixture and bread to a large bowl. Next, add the dressing and mix well. Refrigerate for at least 1 hour. 

For the Dressing
  1. Blend all ingredients together in a mini chopper or blender until smooth.

 

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Roasted Fennel and Heirloom Tomato Panzanella Salad made with crusty Italian bread, roasted fennel and Heirloom tomatoes in a Balsamic Vinaigrette. 

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*Updated July 2017


7 Comments

  1. Julia @The Roasted Root
    May 30, 2012 at 4:45 pm - Reply

    This dish looks so refreshing and nutritious. I’ve been looking for some good recipes that include fennel, so I’m psyched to see this! Will try it out and will let you know how it goes!

    • Carrie's Experimental Kitchen
      May 30, 2012 at 5:04 pm - Reply

      Please do Julia, it was very good! The only comment I have is to make sure you use good, crunchy Italian bread. I made it again this past weekend and used some leftover hard rolls (toasted the cubes first) and it didn’t have the same texture.

  2. D B
    May 30, 2012 at 4:58 pm - Reply

    Don’t you love the flavors of summer?

  3. The Saucy Gourmet
    May 30, 2012 at 6:04 pm - Reply

    I love am loving this salad especially with the fennel. I can’t wait to try it!

  4. Sydney restaurant
    August 7, 2012 at 12:44 am - Reply

    Hi Thank you for sharing, they look so nice =D

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