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Whole Grain Panzanella Salad

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Servings: 8
  • Course: Soups & Salads

Panzanella is an Italian salad that's usually made with white bread and served as a side dish; however, in this easy recipe, whole-wheat bread, bacon, and potatoes transform the classic into a robust and healthy dinner.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Kitchens® Unbleached Parchment Paper makes cleanup easy!

Ingredients

  • 4 cups whole-wheat baguette cubes (1/2-inch cubes)
  • 8 tablespoons olive oil, divided
  • 1 pound round red potatoes, scrubbed and chopped (about 3 cups)
  • ⅓ cup chopped onion (1 small)
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 cups chopped romaine lettuce
  • 1 cup chopped tomatoes (2 medium)
  • 4 slices bacon, crisp-cooked and crumbled
  • 1 tablespoon snipped fresh parsley (optional)
  • Reynolds Kitchens® Unbleached Parchment Paper

Directions

Step 1

Preheat oven to 350°F. Line a 15x10x1-inch baking pan with Reynolds Kitchens® Unbleached Parchment Paper.

Step 2

In a large bowl, combine bread cubes and 2 tablespoons oil; toss well to coat and spread on prepared baking sheet.

Step 3

In the same large bowl, combine potatoes, onion, another 2 tablespoons oil, salt and pepper; toss well to coat. Line a second 15x10x1-inch baking pan with parchment paper. Spread potato mixture in the prepared baking pan. Place both pans in the oven. Bake bread cubes for 12 minutes or until golden brown. Bake potato mixture for 30 minutes or until golden brown and tender. Stir mixture in each pan once halfway through baking time.

Step 4

For dressing, in a small screw-top jar combine the remaining 4 tablespoons oil, vinegar and mustard. Cover and shake well to combine.

Step 5

In a large bowl, combine bread cubes, potato mixture, romaine, tomatoes, bacon and, if desired, parsley. Drizzle with dressing; toss to coat.

TIP

To crisp-cook bacon, place slices in an unheated large skillet. Place over medium heat. Cook about 5 minutes or until crisp, turning once or twice. Drain on paper towels. Crumble bacon.

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