Radicchio, Fennel and Olive Panzanella

This summer salad has all the components for a refreshing, healthy addition to any meal. Crispy, homemade croutons, salty olives, the licorice crunch of fennel with the added crunch of radicchio. All tied together with a light and bright herb citrus vinaigrette.

Radicchio, Fennel and Olive Panzanella

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Serves: 4 Total Time: 35 minutes


  • 6 oz. country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • ½ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • ½ cup green olives, pitted, halved
  • 3 oz. aged Manchego cheese, shaved


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Recipe from Bon Appetit, Dawn Perry

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