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Panzanella with Tomatoes and Roasted Fennel

Panzanella with Tomatoes and Roasted Fennel

By Rose HattabaughOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes

Classic panzanella is a rustic Italian salad that pairs crusty bread with summer vegetables and fresh herbs, all dressed with olive oil and vinegar. For this version, we toast bread, torn into pieces, with wedges of fresh fennel and sprinkle on some grated pecorino (or Parmesan) midway through. The browned cheese adds nutty-savory flavors and crisp texture. We also salt and drain the tomatoes to extract excess moisture that otherwise would dilute the salad and make it watery.

Ingredients
  • 8

    ounces Campari or cocktail tomatoes, cored and cut into ½-inch wedges OR 1 pint cherry or grape tomatoes, halved

  • Kosher salt and ground black pepper

  • 8

    ounces country-style bread, torn into bite-size pieces (about 8 cups)

  • 1

    large fennel bulb, trimmed, cored and cut in ¼-inch wedges

  • 5

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    ounces pecorino Romano OR Parmesan cheese, finely grated (1 cup)

  • 3

    tablespoons red wine vinegar OR white balsamic vinegar

  • 1

    cup lightly packed fresh flat-leaf parsley OR fresh basil

  • Optional garnish:

  • Fresh mozzarella cheese, cut or torn into bite-size pieces OR bocconcini OR crumbled feta cheese

Step 1

Heat the oven to 450°F with a rack in the middle position. In a colander set over a large bowl, toss the tomatoes with ½ teaspoon salt; set aside, tossing a few times to encourage the liquid to drain.

Step 2

On a rimmed baking sheet, combine the bread and fennel. Drizzle with 4 tablespoons oil and sprinkle with ¼ teaspoon each salt and pepper; toss to coat, then distribute in an even layer. Roast until the fennel begins to soften, about 10 minutes.

Step 3

Remove the baking sheet from the oven. Sprinkle the cheese over the bread mixture, then, using a wide metal spatula, scrape up and flip the mixture while mixing in the cheese. Redistribute in an even layer. Roast until the bread is browned and crisp and the fennel is tender and browned at the edges, another 10 to 15 minutes. Cool until barely warm, about 10 minutes.

Step 4

Discard the tomato juices in the bowl, then transfer the tomatoes to the bowl. Add the remaining 1 tablespoon oil, the vinegar, parsley and ½ teaspoon pepper; toss. Add the bread-fennel mixture and toss again. Taste and season with salt and pepper. Transfer to a serving dish and drizzle with additional oil.