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Very delicious. I scaled to 4 as it's just me and the kids right now, and I roasted the onions along with another dish I had going in the oven. The vinaigrette is delicious, although it does read a bit 'messily' as basically there are other salad ingredients mixed up in the vinaigrette column. A great way to use up leftover bread.

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evelyn/athens June 24, 2007

I would give this one-hundred-and-five stars if I could. How's THAT for love?! What a great balance of flavors. Do NOT skip the chicken broth--that MAKES this so "perfect." I used Garlic Parmesan Bread (Abm) (I would've used my own French Bread [machine] recipe except I'm doing ZWT and that wouldn't be fair). Okay...so what did I do? Well, first I cut this down for four people, only used 2 yellow onions--what I had on hand. French bread, not Italian (sorry!), skipped the thyme (I never have enough, remember!?), toasted the pine nuts (more like 'burned' them!). Ate em anyway. Okay....so this will definitely be added to my "Tried & True" recipe book to keep for all time! *Made for ZWT 3 Spanish Region"

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Debber June 14, 2007

I scaled this recipe down to feed four. Omitted the thyme and replaced with oregano. Roasting the onions takes this panzanella recipe over the top! Thanks, Sharon!

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COOKGIRl February 16, 2007
Roasted Red Onion Panzanella