Radish & Fennel Panzanella with Radicchio and Herbs

By Elizabeth Winslow
Radish & Fennel Panzanella

Radish & Fennel PanzanellaYou might think I’ve lost it, but these days I get really excited about a loaf of stale bread. One bite of this salad, though, and you’ll get it. Crisp, peppery, bright radishes and the subtle licorice kick of fennel punch up tangy, olive oil-drenched croutons, with herbs, just-bitter-enough radicchio, and salty cheese further mixing up the dynamic.

market fresh vegetablesmarket fresh radishI love it when winter comes through like this–tons of color and flavor to play with at the markets, even on the dreariest, chilliest day.  Add a simple roast chicken or a pot of warm soup, or just serve by the giant plateful, glad dinner took all of 20 minutes to make. Trust me, try it, and you’ll be “accidentally” leaving ciabatta out on the counter too.

Radish & Fennel Panzanella


Radish & Fennel Panzanella with Radicchio and Herbs

Serves 4-6

Radish & Fennel Panzanella with Radicchio and Herbs

By Camille Styles


  • 1/2 loaf day-old ciabatta, cut or torn into cubes
  • 3 Tbs olive oil
  • 2 large watermelon radishes, trimmed, cut in half and then cut into very thin half circles
  • 1 bulb fennel, trimmed and slivered
  • 1 small bunch green shallots or green onions, sliced thin
  • small handful parsley, leaves coarsely chopped
  • small handful cilantro, leaves coarsely chopped
  • 3 c. radicchio leaves, torn into bite-sized pieces
  • 2 oz parmesan cheese shaved with a vegetable peeler
  • juice of 1 lemon
  • 1/4 c olive oil
  • salt & pepper to taste


  1. Preheat oven to 400.
  2. Toss ciabatta cubes with 3 Tbs olive oil and spread on a baking sheet. Toast in oven until golden and crunchy.
  3. While bread is toasting, place radish slices, fennel, green shallots, parsley, cilantro, and radicchio in a large bowl and toss well to combine.
  4. Squeeze lemon juice over the vegetables and herbs, drizzle in the 1/4 c olive oil, add parmesan and salt and pepper to taste and toss again until everything is well combined.
  5. Serve at once or set aside for a few hours.

Comments (7)

  1. Chanel Dror says:

    So gorgeous! Wishing I had a huge serving of this right this second…

    1. Elizabeth Winslow says:

      Thanks Chanel–happy cooking this weekend!

  2. Kristina says:

    I always get so excited when I see one of Elizabeth Winslow’s posts! Can’t wait to try it out!

    1. Elizabeth Winslow says:

      Thanks Kristina–enjoy!

  3. Clever Girl Reviews says:

    I would have not thought of this combination for a Panzanella!

    1. Elizabeth Winslow says:

      I try to have one in my hip pocket for every season!

  4. elizabeth @LocalSavour says:

    Love this salad, Elizabeth ~ yum!

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