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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Total Time: 35 minutes
Servings: 4


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


  • Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
  • Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
  • Add radicchio, fennel, parsley, olives, cheese, and bread to dressing; toss to combine.
  • Make Ahead: Salad can be dressed the night before. Cover and chill.


Recipe from Bon Appetit, Dawn Perry
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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