Panzanella Salad with Chianti-Fennel Salami

Prep Time: 15 minutes
Cook Time: 5 minutes
Serving Size: 8
Panzanella Salad with Chianti-Fennel Salami

The fresh flavours of radicchio and fennel combined with salami make for a satisfying take on classic Italian bread salad.


  • 1/3 cup (75 mL) Mastro extra-virgin olive oil
  • 1/4 cup (60 mL) red wine vinegar
  • 1 shallot, finely chopped
  • 1/4 tsp (1 mL) each salt and pepper
  • 4 cups (1 L) shredded radicchio
  • 2 cups (500 mL) thinly sliced fennel
  • 1 pkg (300 g) Mastro® RiservaTM Barolo Wine & Peppercorn Salami, thinly sliced
  • 1 cup (250 mL) thinly sliced red onion
  • 1/2 cup (125 mL) halved pitted black olives
  • 1/2 cup (125 mL) shaved Parmesan cheese
  • 1/2 cup (125 mL) chopped flat-leaf parsley
  • 1 loaf day-old Italian bread, torn into bite-size pieces (about 6 cups/1.5 L)


  1. In large bowl, whisk together olive oil, vinegar, shallot, salt and pepper.
  2. Add radicchio, fennel, salami, red onion, olives, Parmesan cheese, parsley and bread; toss to combine.
  3. Tip: If using fresh bread, spread pieces on a baking sheet and bake in 375°F (190°C) oven for about 10 minutes or until crisp.

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