Alba's Winter Panzanella

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Alba's Winter Panzanella

Alba's Winter Panzanella

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Course Side Dish
Cuisine Italian
Servings 4 servings


  • 3/4 cup Secolari Basil Olive Oil divided
  • pinch Secolari Roasted Garlic Sea Salt
  • freshly ground black pepper
  • 1 teaspoon Secolari Mediterranean Herb
  • 1 large red onion thinly sliced
  • 1/2 medium fennel bulb thinly sliced
  • 4 tablespoons Secolari White Balsamic divided
  • 1 small french or crusty bread (6 cups cubed)
  • 2 - 3 tablespoons minced fennel greens
  • 1/2 lemon for juice of lemon
  • 20 - 25 seedless red grapes cut in half lengthwise
  • 20 walnuts lightly toasted
  • pecorino cheese thinly shaved
  • 2 red apples (gala, honey crisp, red delicious, etc.) skin on and small cubes


  • In a bowl, add ½ cup oil, roasted garlic, pepper, Secolari Mediterranean Herb, and Secolari White Balsamic. Mix well. Add the sliced red onions and sliced fennel. Allow to soak about an hour to soften. Taste and adjust seasoning as needed.
  • In another bowl, add the cubed apples with lemon juice and mix well. The lemon juice will prevent the fruit from discoloring. After a few minutes, add the grapes and 2 tablespoons of oil, and 1 tablespoon of Secolari White Balsamic; mix well.
  • Place the cubed bread in a large bowl. Add 1 – ½ cups warm water a little at a time, mix with your hands. The bread should be damp, not wet or soggy.
  • Add the apples and grapes in the large bowl with the soaked bread. Add the dressing with the red onions and fennel. Add the fennel greens; mix well with your hands. Taste for seasoning and adjust as needed. Cover and refrigerate 1-2 hours.
  • Transfer to a serving platter or bowl. Top with warm toasted walnuts and shaved Pecorino cheese.
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