This Jalapeño Corn Bread Panzanella Combines Stuffing and Salad into One Delicious, Buttery Dish
Homemade jalapeño-infused corn bread croutons add a spicy crunch to this bread salad.
Panzanella
Panzanella with Grilled Bread, Tomatoes, Basil, Arugula and Red Wine Vinaigrette
Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.
Mediterranean Panzanella
Our twist on this classic bread and tomato salad, uses pita bread and roasted red peppers for a fresh and easy weeknight meal.
Curtis Stone Does Lunch
These five lunch recipes from Curtis Stone are inspired by Middle Eastern, Tuscan, Greek and Mexican fare. Use organic, local ingredients for the best flavor.
Grilled Tomato Panzanella
Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day-old bread. Grilling the tomatoes gives our version a delicious twist.
Watermelon Panzanella with Smoky Grilled Chicken
Soft, sweet watermelon offsets the toasted crusty bread in this cooling salad. Peppery arugula, salty feta and easy grilled paprika-rubbed chicken round it off for a complete meal.
Leftover Love: Chicken
Leftover roast chicken adds heft to simple grain and vegetable salads, and the remnants make a flavorful soup stock so readily that you may end up roasting chicken for the leftovers alone!