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Panzanella Two Ways

Panzanella Two Ways

Marcus Paslay of Clay Pigeon & Pitatello Italian kitchen is showing you how to make this bread salad two different ways.
Ingredients for Summer Panzanella Salad (serves 5)
  • 2 Large Ripe Tomatoes (Large Diced)
  • 2 cups Watermelon (Medium Diced)
  • 1 English Cucumber (sliced into ¼ in. rounds)
  • ½ Red Onion (cut in ½ and thinly sliced)
  • 1 cup Sourdough Croutons (Torn)
  • 15 Basil leaves
  • ½ cup Feta Cheese
  • 1 tsp. Lemon Zest (Minced)
  • 1 tsp. Balsamic Vinegar
  • 2 tsp. Extra Virgin Olive Oil
  • Salt and Pepper, to taste
Ingredients for Spring Panzanella Salad
  • 2 bunches Asparagus (Roasted and Chilled)
  • 15 Shrimp (Cleaned, Cooked and Chilled)
  • 1 English Cucumber (sliced into ¼ in. rounds)
  • ½ Red Onion (cut in ½ and thinly sliced)
  • 1 cup English Peas (Blanched and Shocked)
  • 2 Avocados (Diced)
  • 1 cup Sourdough Croutons (Torn)
  • 2 cups Italian Parsley Leaves
  • 1 tsp. Lemon Zest (Minced)
  • 1 tsp. White Balsamic Vinegar
  • 2 tsp. Extra Virgin Olive Oil
  • Salt and Pepper, to taste

Directions for Summertime Panzanella Salad

Combine all ingredients together in a large bowl and let sit for 15 minutes before serving.

Directions for Spring Panzanella Salad

Combine all ingredients together in a large bowl and let sit for 15 minutes before serving.

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