Tested till perfect Panzanella Salad with Poached Eggs
Panzanella Salad with Poached Eggs
Photography by Jodi Pudge

Panzanella Salad with Poached Eggs

Don't throw away your old loaf of bread. Do as the Tuscans and celebrate with a bread salad!

By Soo Kim And The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 cups 4cupscubed (1 inch/2.5 cm) crustless loaf Italian bread or French bread
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 3 tbsp 3tbspred wine vinegar
  • 4 4anchovieanchovies, finely chopped
  • 2 2shallotshallots, finely sliced
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspcapercapers, drained
  • Pinch Pincheach salt and pepper
  • 2 cups 2cupshalved cherry tomatocherry tomatoes
  • 2 cups 2cupscubed (1 inch/2.5 cm) seeded English cucumberEnglish cucumbers
  • 1/4 cup 1/4cupchopped fresh basil
  • 4 4eggeggs, poached
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Spread bread on baking sheet; drizzle with 2 tbsp (25 mL) of the oil. Bake in 350°F (180°C) oven, stirring once, until golden and crisp, about 15 minutes; let cool.

In large bowl, whisk together remaining oil, vinegar, anchovies, shallots, garlic, capers, salt and pepper. Add tomatoes, cucumber, basil and croutons; toss to coat. Serve topped with eggs.

Nutritional Information Per serving: about

cal 353 pro 11g total fat 25g sat. fat 4g
carb 22g fibre 2g chol 190mg sodium 455mg
potassium 418mg

% RDI:

calcium 8 iron 17 vit A 16 vit C 22
folate 38
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