Tomato & Dinner Roll Panzanella


Bread Salad is hearty but simple, filling without being wintry!

Tomato & Dinner Roll Panzanella

Serves 1

1 1/2 dinner rolls, torn into bite-sized pieces (or about ¾ cup of any torn bread)
2 teaspoons white wine vinegar
1 tablespoon olive oil
¼ teaspoon smoked paprika
¼ teaspoon salt
pinch red pepper flakes
2 tablespoons scallions, white and light green parts, plus more for garnish
about 1 ½ cups halved cherry tomtaoes
2 tablespoons crumbled feta

Arrange the bread in a bowl. Sprinkle with several teaspoons of water and the white wine vinegar, to moisten it. Set aside for 30 minutes.

Warm the olive oil in a small saucepan over medium heat. Add the paprika and red pepper flakes, and cook for about 2 minutes, until fragrant. Add the scallions and and salt, and cook until they’re just wilted, another minute or two.

Place the tomatoes in the bowl you’ll eat out of. Pour this oil over them, tossing to mix. Taste for salt. Add the feta and the moistened bread and toss to distribute evenly.

Grind black pepper over the top. Garnish with a few extra scallions if you’d like.


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