This is hands down my favorite salad. Sometimes called a Bread Salad, this particular version includes a maritime treat; fiddleheads, but since they have such a short growing season they can easily be omitted.

Panzanella salad Recipe

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Panzanella salad Recipe

Fiddlehead Panzanella Salad

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  • Author: The Kilted Chef
  • Total Time: 0 hours
  • Yield: Serves 4-6 1x


Units Scale
  • 1 clove of garlic diced
  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 3 tbsp rice vinegar
  • 1/2 tsp coarse Sea salt
  • 1/2 tsp ground pepper
Place all ingredients in a mason jar and shake well. Refrigerate for 15 minutes.
Salad ingredients
  • 1 multigrain French baguette
  • 34 tbsp olive oil
  • 1 tsp Sea salt
  • 12 cherry tomato cut in half
  • 3/4 English cucumber cut in bite-sized pieces
  • 8 mini sweet peppers in bite-sized pieces
  • 1 red onion cut in bite-size pieces
  • 1 cup fiddleheads pre-cooked (optional)
  • 20 leaves of fresh basil cut in strips
  • 3 tbsp capers chopped


  1. Slice your bread in 1 inch thick pieces then cut in four.
  2. Heat the olive oil and salt in a sauté pan, add the bread, toss and cook until golden brown and crispy.
  3. Place all remaining ingredients into a bowl, add the bread and the dressing. Toss well.
  • Prep Time: 15 minuits
  • Cook Time: 5-10 minutes
  • Category: salads, Recipes