Waldorf Panzanella

  • prep time50 min
  • total time 50 min
  • serves 4
Giada De Laurentiis
Giada De Laurentiis Giada Entertains

A fusion of two popular salads with cubes of fruit and nut bread, diced apple and shaved Gorgonzola.

3 Ratings
Directions for: Waldorf Panzanella


2 ½ cups cubed fruit-and-nut bread, such as raisin-walnut (1" cubes)

Extra-virgin olive oil

2 Tbsp white balsamic vinegar

¼ tsp kosher salt

2 ribs celery, thinly sliced, plus 3 tbsp chopped celery leaves

1 small Fuji apple, diced

1 small bulb fennel, sliced in thin half-moons

¼ cup Pickled Red Onion, recipe follows

5 - 6 cups baby arugula (about 1 5 oz container)

⅓ cup shaved Gorgonzola dolce (see Cook's Note)

Pickled Red Onion

½ red onion, thinly sliced

¼ cup white balsamic vinegar

¼ tsp kosher salt


1. Preheat the oven to 350ºF.

2. On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.

3. Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.

4. To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.

Pickled Red Onion

1. Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

Tips and Substitutions

Cook's Note

Freeze the Gorgonzola for 4 hours, then use a vegetable peeler to shave thinly.

See more: Bread, Cheese, Fruit, Holiday Sides, Salad


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