Recipes

Panzanella Salad with Celtic Sea Salt®

Juicy ripe tomatoes, toasted crusty bread, olives, capers, and marinated red onion come together with extra virgin olive oil and Light Grey Celtic® Sea Salt for a fresh, rustic Italian salad bursting with summer flavor.

Servings: 4
Prep Time: 15 Min

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Ingredients

Red onion, thinly sliced: half
Light Grey Celtic® Sea Salt: 1 tsp
Red wine vinegar: 2 tbsp
Ripe tomatoes, cut into bite-sized pieces: 4 cups
Crusty day-old bread, torn into bite-sized pieces and lightly toasted: 3 cups
Capers, drained: 2 tbsp
Olives (Kalamata or mixed), pitted: ½ cup
Extra virgin olive oil: ¼ cup
Freshly cracked black pepper: To taste

Light Grey Celtic®

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Steps

1

Marinate the onion

In a small bowl, toss the sliced red onion with Light Grey Celtic® Sea Salt and red wine vinegar. Let stand for 15 minutes to soften and mellow the flavor.
2

Toast the bread

If needed, lightly toast the torn bread until crisp on the outside but still slightly chewy inside. Let cool.
3

Assemble the salad

In a large bowl, combine the tomatoes, toasted bread, capers, olives, and marinated onions.
4

Dress and Toss the Salad

Drizzle with the extra virgin olive oil and season with freshly cracked black pepper. Toss gently until the bread begins to absorb the juices.
5

Let the Flavors Meld

Let the salad rest for 10–15 minutes before serving to allow the flavors to come together.
Garnish and Serve

Garnish with fresh basil, if desired, and serve immediately.

Celtic Sea Salt® Panzanella Salad Notes:

Use ripe tomatoes: Peak-season tomatoes provide the best flavor and juices.
Choose sturdy bread: Day-old rustic bread absorbs the dressing without becoming mushy.
Let it rest: A short rest allows the bread to soak up the tomato juices and olive oil.
Finish with salt: A light sprinkle of Light Grey Celtic® Sea Salt just before serving adds texture and bright flavor.
Serving tip: Pair with grilled fish, chicken, or fresh mozzarella for a complete Mediterranean meal.

Red onion, thinly sliced: half
Light Grey Celtic® Sea Salt: 1 tsp
Red wine vinegar: 2 tbsp
Ripe tomatoes, cut into bite-sized pieces: 4 cups
Crusty day-old bread, torn into bite-sized pieces and lightly toasted: 3 cups
Capers, drained: 2 tbsp
Olives (Kalamata or mixed), pitted: ½ cup
Extra virgin olive oil: ¼ cup
Freshly cracked black pepper: To taste