Crab Panzanella Salad

Toasted bread soaking up the mix of juices from the diced ripe tomatoes mixed with a light vinaigrette, a classic Summer salad with a little something extra, our delicious crab.

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m


  • 3 tablespoons EVOO
  • 2 teaspoons Dijon
  • 1/4 cup Good quality white wine vinegar
  • 1/2 cup EVOO
  • Salt and pepper to taste
  • 1 pound Crab meat
  • 2 tablespoons Capers, drained
  • 1 cup Basil leaves, torn
  • 1/2 Red Onion, thinly sliced
  • 1 Red Pepper, cut into 1" pieces
  • 1 English cucumber, hlaved and cut in 1" pieces
  • 1 pint Baby heirloom or similar tomatoes, halved
  • teaspoon Salt & black pepper to taste
  • 6 cups French bread or ciabatta, cut into 1" cubes
  • 1 Clove garlic, minced


  1. In a skillet over medium heat and the 3 TBS of EVOO and the bread and toss and toast until lightly browned. Set aside. In a bowl mix the vinaigrette by adding the vinegar, mustard, garlic and a little S&P. Whisk together and slow add the EVOO to combine. Add all the other ingredients except the crab and bread to a bowl and toss with the vinaigrette. Add the bread and toss to coat, add the crab and gently fold through. Refrigerate for at 30 minutes before serving.

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