Smoked Oyster Panzanella

Smoked Oyster Panzanella

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Smoked Oyster Panzanella

Recipe by Never DullCourse: Sides, DinnerCuisine: TuscanDifficulty: Easy


Prep time



My take on a 16th century recipe rumored to have been created by artist and poet Bronzino. I’ve revisited this dish while trying to stay mostly true to the origins.


  • 1 large cucumber quartered

  • 2 medium size tomatoes

  • 1 red onion

  • 1/2 white onion

  • 1/2 C pimento stuffed green olives

  • 1 red bell

  • 1 yellow bell

  • 3 slices toasted bread

  • 1 bunch cilantro

  • 2-3 tins smoked oysters (can sub sardines, anchovies or none)

  • 3 T dijon mustard

  • 1 bulb garlic finely minced (yes, that much)

  • 1/2 C EVOO

  • 4 T rice vinegar

  • S&P


  • Toast bread until golden brown then cut into 1 inch chunks
  • Chop all veggies except cilantro and garlic into 1/2-3/4 inch chunks
  • Add veggies, olives to a bowl and give a gentle mix
  • Whisk oil, garlic, mustard, vinegar, S&P until blended well
  • Toss dressing gently with veggies and place in chill for 1 hour
  • After 1 hour roughly chop cilantro (retain a bit for garnish) and mix into veggies along with oysters (retain a couple for garnish) and bread. Chill for an additional 30 minutes to 1 hour
  • Top with a sprig of cilantro and a couple of oysters

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