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Home » Recipes » Salad Recipes

July 3, 2017 · 7 Comments

Fennel and Tomato Panzanella Salad

Salad Recipes

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Roasted Fennel and Heirloom Tomato Panzanella Salad made with talian 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.

A bowl of fennel and tomato panzanella salad

A close up of a bowl of fennel and tomato panzanella salad

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.

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.

Roasted Fennel & Heirloom Tomato Panzanella Salad

What does the NYC Restaurant Grading Mean?

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! 🙂

What is Panzanella Salad?

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.

A close up of fennel and tomato panzanella salad

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

Roasted Fennel & Heirloom Tomato Panzanella Salad

Carrie's Experimental Kitchen
Roasted Fennel and Heirloom Tomato Panzanella Salad made with talian bread, roasted fennel and Heirloom tomatoes in a Balsamic Vinaigrette. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salads
Cuisine Italian
Servings 6

Ingredients
  

For the Salad

  • ½ Fennel Bulb, chopped
  • 1 tbsp. Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • ½ loaf Day Old Italian Bread
  • 2 tbsp. Fresh Basil, chopped
  • 2 Heirloom Tomatoes, large dice
  • Kosher Salt & Black Pepper, to taste
  • Prepared Dressing

For the Dressing

  • 2 tsp. Capers
  • 3 tbsp. Balsamic Vinegar
  • ¼ c. Extra Virgin Olive Oil
  • 2 tbsp. Parmigiano Reggiano Cheese, grated

Instructions
 

For the Salad

  • Preheat oven to 425 degrees F. 
  • Combine the fennel, garlic and oil in a bowl; toss to coat. Place on a baking sheet and roast for 10 minutes. 
  • Cut the bread into cubes, place on a baking sheet and spray with cooking spray. Bake for 5-10 minutes. 
  • 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

  • Blend all ingredients together in a mini chopper or blender until smooth.
Keyword fennel, tomatoes
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A bowl of roasted fennel heirloom tomato salad

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

 

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*Updated July 2017

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Reader Interactions

Comments

  1. Julia @The Roasted Root says

    May 30, 2012 at 4:45 pm

    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!

    Reply
    • Carrie's Experimental Kitchen says

      May 30, 2012 at 5:04 pm

      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.

      Reply
  2. D B says

    May 30, 2012 at 4:58 pm

    Don't you love the flavors of summer?

    Reply
    • Carrie's Experimental Kitchen says

      May 30, 2012 at 5:04 pm

      Absolutely!

      Reply
  3. The Saucy Gourmet says

    May 30, 2012 at 6:04 pm

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

    Reply
    • Carrie's Experimental Kitchen says

      May 31, 2012 at 11:17 am

      Thanks Shari, it was delicious. I hope you like it!

      Reply
  4. Sydney restaurant says

    August 07, 2012 at 12:44 am

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

    Reply

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