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Panzanella salad

Panzanella salad

Panzanella salad with 12-18 month aged Parmigiano Reggiano PDO

“This summery bread salad is delicious with fresh crunchy vegetables and the addition of Parmigiano Reggiano PDO adds a lovely tangy saltiness to the dish. Fresella is dried-out double-baked bread which you can buy in Italian delis. Otherwise, you can make your own using up leftover rustic bread. Slice bread into thick chunks and place in the oven on a low temperature for about 20-30 minutes until dried out and crispy. To soften, simply dip in water for a few seconds.” 

Serves: 4 people Serves: 4 people

12-18 month aged Parmigiano Reggiano PDO 12-18 month aged Parmigiano Reggiano PDO


3 slices of Fresella (or rustic bread sliced and baked on a low heat until dried out and crispy) 
1 small red onion 
Red wine vinegar 
200g plum tomatoes, cut into chunks  
1 celery stalk, sliced 
¼ red pepper, sliced into strips 
¼ yellow pepper, sliced into strips 
½ cucumber, sliced 
1 dessert spoon of caperberries (or capers) 
12 green olives 
5tbsp extra virgin olive oil 
2tsp dried oregano 
A handful basil leaves 
50g Parmigiano Reggiano PDO shavings 
Salt to taste


  1. Dip the fresella or baked bread in water for a few seconds, then remove and set aside.  
  2. Place the sliced onion in a small bowl and cover with red wine vinegar.  
  3. Meanwhile chop all the vegetables and place in a large bowl, break up the fresella or bread and add to the bowl.  Drain the onions and add these along with basil leaves, capers and olives, sprinkle with salt and oregano, then drizzle with extra virgin olive oil, mix well together and top with shavings of Parmigiano Reggiano PDO.  
  4. Serve immediately. 
Parmigiano Reggiano
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