Winter Panzanella Salad Recipe
If you love panzanella salad with tomatoes in the summer, you will want to try my winter version of the popular recipe. The toasted garlic croutons, combined with cauliflower, crunchy radish, tart pomegranate seeds, and sweet raisins, make this warm salad irresistible.
Winter salads are a fun way to liven up a meal. My winter panzanella salad packs a variety of colors, textures and tastes, so every bite you take is a delicious explosion of flavors for your taste buds.
Table of contents
I have gathered the most beautiful, colorful, and delicious seasonal produce to make this winter panzanella salad. The result is a delightful combination of sweet and savory flavors, and a variety of textures, that work so well together.
I matched several of my favorite winter vegetables and fruits, like cauliflower, radish and pomegranate seeds, with the perfect thick and crusty bread that gets to soak the delicious homemade dressing. Then, I blended those with several aromatics and herbs to make this salad tempt even the pickiest palate.
This recipe is perfect for a weeknight dinner, and fancy enough for a special occasion. It takes less than 30 minutes from start to finish to prep, cook, and serve this delicious dish. There are only three steps with simple, easy-to-follow instructions that anyone can do.
I added two secret ingredients that nobody else has put in their winter panzanella salad recipes, so it stands out from the crowd. One is sweet and chewy, and the other is crisp and fresh. What’s more, a warm salad for a winter appetizer served with some of my thick and creamy slow cooker bacon ranch soup is the perfect dinner combo.
Another great winter salad I enjoy making during winter is this Roasted Sweet Potato Salad or check my Salad recipes for more delicious inspiration.
Why you will love this recipe
- Because it is full of flavors: My winter salad’s list of flavors and different tastes is long. In fact, I could go through a whole list of adjectives to describe them. It is not just sweet, spicy, salty, or tangy. It is all of that and then some.
- It is fast and easy: Even with all of that going on, making my salad is a breeze. I make sure that every recipe I make is simple for anyone. That is why I write the steps out in detail so you can understand them.
- Perfectly blended for the best taste: I test my recipes repeatedly with different amounts of each ingredient to make sure the flavors are exactly how they should be before I call it done. It has to be perfect. I make them and test each one before releasing the recipe.
- It has secret ingredients: Almost every one of my recipes has at least one secret ingredient. I do not want any of my recipes to be like anyone else’s. They have to be original. This one has two ingredients that are not like anyone else’s. And believe me when I say they make a big difference.
What you’ll need to make winter panzanella salad
Special items
- Saucepan – For blanching the cauliflower.
- Skillet – I use a large skillet to fry the bread and saute the garlic and onion.
- Bowls
- Cooking utensils
Ingredients
- Cauliflower – I use fresh organic cauliflower from my local farmers’ market, broken into florets. Be sure to wash and rinse it before draining it well.
- Red chilies – These are a bit spicier than green chilies, which is why I chose them. I like the extra heat. However, I cut them in half and deseed them, rinsing out the inside so they are not too extra spicy. If serving someone who is sensitive to spicy food, use green chilies.
- Bread – I prefer ciabatta bread. With its slightly chewy texture and tangy flavor, it has a mellow and crispy crunch when toasted and an almost nutty taste. For a better texture, I recommend using day-old bread that is starting to get stale.
- Garlic – For a potent garlic flavor and a smooth texture, I use garlic that I slice paper thin myself. It blends well and provides a robust garlicky taste in every bite.
- Raisins – One of my secret ingredients. I love adding sweet and tart raisins to this salad to add some extra moisture and chewiness. The trick is to soak them in water that has been boiled for 15 minutes. Do NOT boil the raisins. Just add them to the water afterward.
- Watermelon pink radish – Another of my secret ingredients. This radish is one of my favorites during the winter because of its bright pink color and mellow slightly sweet taste. It is a little bit peppery though, so I like to cut it into thin slices.
- Feta cheese – I crumble this cheese to give it a dry salty sharp taste and a rich flavor that I really enjoy.
- Pomegranate arils – These sweet and tart seeds are like pomegranates on the go and add a vibrant crunch I find really addictive. I use the whole seed but using just the arils is fine too.
- Capers – Capers have a lemony and briny taste with a strong salty flavor, so it is important to rinse them to get rid of the excess brine and salt. Otherwise, biting into one will be a salty surprise many do not like.
- Balsamic vinegar – I use white balsamic vinegar for this because it is lighter and less syrupy with a fruitier taste. However, regular balsamic vinegar can also be used. I like mixing it with lemon juice and olive oil for a fresh salad dressing that does not cover the tastes of each individual ingredient.
- Lemon juice – The sour and tangy addition has a little sweetness to balance out the acidity of the balsamic vinegar.
- Extra virgin olive oil – I love the lightly buttery and herbaceous grassy flavor of olive oil. But be sure to get extra virgin or it can be too bold and heavy.
- Salt and Pepper
How to make winter panzanella from scratch?
- Blanch the cauliflower: First, I blanch the cauliflower until it is just tender, being sure not to overcook it so it does not get soggy, and set it aside.
- Saute: Then, I cut the bread into small cubes and heat three tablespoons of olive oil in a large skillet. The bread goes into the hot oil to fry over medium heat in batches for about five minutes each until they are golden brown, letting them strain on a paper towel between batches.
- Mix: After, I add all the bread back to the pan with the garlic and chilies and saute, stirring frequently, for another two minutes until the garlic is brown. Now, I pour it all into a large bowl and mix in the capers, raisins, and parsley.
- Cook the cauliflower: After adding the rest of the olive oil to the skillet, I turn the heat to high and add the cauliflower florets and cook them until they are golden brown, stirring constantly.
- Serve: Then, the cauliflower goes into the bowl with the feta crumbs, sliced radishes, lemon juice, balsamic vinegar, and a little more olive oil. I toss it all together, add salt and pepper to taste, and serve warm.
Expert tip
The best bread for Panzanella salad
Since this is a bread salad, you must use the best bread. In my opinion, that is sourdough or ciabatta bread. It has to hold up to the dressing as well as the cooking process. It also has to be able to stand out in a bowl of so many different bold flavors like garlic, radishes, and capers. But it should be crusty enough to handle being fried in oil with other ingredients too.
Some people like to use soft breads like brioche or challah because they taste so good. However, these breads will not hold up to this type of cooking. Even if they are stale or toasted. Eventually, they will get soggy and will not provide the density and crunch that this recipe needs. Ciabatta or sourdough are the only two I would recommend although French, Italian, or a baguette would also be okay.
If time is not on your side, skip the frying pan and broil the bread in the oven. In fact, if you are in a hurry and do not have a chance to fry or broil the bread, grabbing some croutons from the store would work. I will not judge. They may not taste as good, but it will save a lot of time.
Recipe variations and add-ins:
- Add meat: When I want to make this salad extra hearty, I like to add chopped or shredded ham, chicken, or turkey.
- More veggies: Sometimes I just toss in more veggies like butternut squash, roasted brussels sprouts, shredded carrots, and chopped celery for extra flavor and texture.
- Crunchy salad: Even though the pomegranate arils add some crunch to this salad, I love to give it more with a half cup of chopped walnuts or pecans.
- Sweeter version: To entice the kids, I like to mix in a tablespoon of honey or pure maple syrup. They love the sweeter version.
- Spicy salad: My husband likes my spicier version of this salad. I add some red pepper flakes and even a little bit of chopped poblano peppers to give it an extra kick.
- Toss in some greens: Winter salads are perfect with Tuscan kale or other greens like arugula, collard, or spinach.
Serving suggestions:
- Sometimes I like to serve it with one of my favorite salad dressings like this homemade Italian dressing.
- My favorite wine pairing for this winter salad is La Crema Pinot Noir because of its berry flavors and spices with subtle notes of espresso.
- This salad is so delicious when I serve it with my crispy air fryer fried chicken. They go great together and can be done in less than a half hour.
- I have served my winter panzanella salad with other meats like beef roasts, turkey, and pork ribs as well. It goes with just about anything.
- I like to serve a warm and hearty dessert with a creamy texture like my cranberry cheesecake. It has orange and cranberry flavors with a buttery graham cracker crust.
Frequently asked questions
The oil used can have a big impact on the bread. I always use extra virgin olive oil for the best results. It is much lighter and does not weigh down the bread like other oils do. Also, I make sure that the oil is hot before adding the bread to the pan. To do this, I add a bread cube, and it will turn golden in about 30 seconds. If the bread goes in too early, it will soak up too much oil. Finally, be sure to drain and pat dry the bread between batches to eliminate any excess oil.
If they are exposed to warm temperatures for too long, feta crumbs can turn brown. I keep mine in the fridge wrapped in cheesecloth until I am ready to use it. Do not store it in plastic wrap or it will lose flavor. Cheesecloth lets it breathe and still keeps out unwanted air. Leaving feta cheese (or any food) out at room temperature for two hours or more can cause bacteria to grow, which can cause illness.
Instead of frying the bread cubes in a skillet like I do, you can certainly roast them in the oven. They will still come out crispy and tasty like they were done in the pan. Just be sure to preheat the oven to 425 degrees F and place a piece of parchment paper on a cookie sheet first. I would first brush mine with olive oil to help them brown. Then, bake them for 10 minutes.
It may be that the garlic or radishes are too thick. If they are not cut thin enough, they can overpower the rest of the flavors in the salad and make everything taste bitter or spicy. I slice my garlic so thin they are like paper, but they can also be minced to make them even smaller. The tinier they are, the less chance of them overpowering the rest of the flavors. As for the radishes, they tend to take over if they are not cut incredibly thin. Use a mandolin to help make them thinner and peel the skin if it is too spicy.
How to store leftovers:
- Store: You can store your leftovers in an airtight container or a large ziplock baggie. It will stay fresh in the fridge for several days.
- Freeze: If you cannot finish the salad in a few days, put it in a freezer bag or a freezer-safe container and it can be frozen for up to 30 days.
- Thaw: Thaw leftovers overnight in the fridge for the best flavor and texture.
- Reheat: Reheating is not necessary, but you can microwave it for 30 to 90 seconds if you would like.
More salad recipes:
Recipe tips:
- Taste and add lemon juice, olive oil, salt, and pepper as needed.
- Any kind of salad dressing can be used instead of balsamic vinegar.
- Be sure to slice the garlic cloves and radishes paper thin so they do not overpower the other flavors.
- Use extra virgin olive oil to fry the bread, and make sure to drain it to keep it from becoming soggy.
- Another way to keep it from being soggy is to cook it in the oven.
- Store feta cheese in the refrigerator in cheesecloth or parchment paper to keep it from turning brown.
Winter Panzanella Salad
Ingredients
- 1 cauliflower broken into florets
- 1/3 cup extra virgin olive oil
- 9 oz good bread sourdough or ciabatta
- 2 red chillies halved, deseeded, and finely chopped
- 4 garlic cloves finely sliced
- 1/3 cup raisins soaked in just-boiled water and drained
- 1 tablespoon capers rinsed
- 1/4 cup parsley roughly chopped
- 1/3 cup pomegranate arils
- 1/2 cup feta crumbs
- 1 watermelon pink radish finely sliced
- 1 teaspoon balsamic vinegar or white wine vinegar
- 1/2 lemon juiced
- olive oil
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil, blanch the cauliflower, or quickly steam it until it’s just tender. Be careful not to overcook it, and then set aside.
- Cut the bread into small cubes. Heat 3 tablespoons of the olive oil in a large frying pan. After that, fry the bread cubes over medium heat (in batches if needed) until golden—about 4-5 mins per batch.
- Once done with the final batch, add all the bread back into the pan, add the chili and garlic to the pan (more oil if needed), and sauté for 2 mins until the garlic is golden.
- Transfer the bread mixture into a large bowl and add the raisins, capers, and parsley. Mix.
- Add the rest of the olive oil to the frying pan and increase the heat to high; add the cauliflower florets, stir, and cook until golden.
- Next, transfer the cauliflower to the bowl with the bread mixture, add the sliced radish, feta, balsamic vinegar, lemon juice, and some olive oil, and toss everything together.
- Season with salt and pepper, and serve warm.
