Winter Panzanella Salad

It’s officially Panettone season, and if you love it like I do, you’re going to obsess over this Winter Panzanella salad. 

It’s savory. It’s sweet. It’s a celebration of bold flavors and festive traditions.

This recipe is a play on the original panzanella, a Tuscan salad made from soaked stale bread, onions and ripe tomatoes that serves as a summertime staple… So, why not reinvent the classic? Instead of using bread that identifies more as a rock, this delicious recipe uses organic panettone baked by Bona Furtuna.

Bona Furtuna’s Blood Orange + Olive Oil Panettone is the star of the show, paired with crispy pancetta, blood oranges, pomegranate seeds and a zingy dressing.

Available only one season each year, Bona Furtuna’s Panettone is a sweet Christmas bread with a soft and airy personality. Enjoy it slice by slice, or make this salad at home for a fresh take on an Italian classic. 

I can’t wait to serve this dish to my family and friends this holiday season – it’s just perfect. 

Cheers, amici! 

Ingredients

Salad 

  • 2 tablespoons Bona Furtuna Heritage Extra Virgin Olive Oil 

  • 6 ounces Pancetta, cubed  

  • 3 cups Bona Furtuna Blood Orange + Olive Oil Panettone, cut into 1 inch cubes  

  • 1 teaspoon salt 

  • ½ Red Onion, thinly sliced  

  • 1 Cucumber, seed and sliced  

  • 4 Blood Oranges, peeled + cut into chunks 

  • ½ cup Pomegranate seeds 

  • 2.5 ounces of Fresh Basil, torn  


Vinaigrette

  • ½ cup Reserved Oil (from pancetta pan) 

  • 3 tablespoons Red Wine Vinegar 

  • 1 teaspoon Bona Furtuna aglio e olio herb blend

  • 1 teaspoon Sea Salt 

Directions 

  1. Preheat the oven to 300F. 

  2. Heat the oil in a large pan. Add the pancetta and saute until crisped; remove and set aside. Reserve the oil.

  3. Line a baking tray with aluminum foil. Arrange Panettone in a single layer and bake  until beautifully golden, about 10-15 minutes. Timing will vary depending on your oven. 

  4. Add red onion, cucumber, blood orange chunks and pomegranate seeds into a large bowl. Sprinkle generously with salt 

  5. Make the vinaigrette; whisk all ingredients together. 

  6. Fold in panettone cubes and generously toss with red wine vinaigrette. Give it a taste and season with salt and pepper. 

  7. Let the salad sit for 30 minutes prior to serving, or serve immediately if you just can’t wait!



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