Autumn Panzanella

Chef notes

This dish was born from a love for bread salads — specifically, a love for their olive oily croutons that soak up the dressing. I didn't think it was fair for that pleasure to disappear after the tomato season has come and gone, so I found a workaround. I took those croutons and combined them with salty cheese, crisp apples and crunchy walnuts — almost like the best parts of a cheese plate married a panzanella. It's definitely bread salad that'll see us through to next summer.