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Bloody Mary Panzanella Salad

Add the flavors of a classic cocktail to an Italian bread salad for this unforgettable mashup. Serve as a meatless main or a hearty side dish.

Serves 8
Ready in 27 mins
Prep time 15 mins
Cooking time 12 mins
235 calories per serving


> 1 loaf crusty bread, like Nature's Promise® Sourdough Boule Bread
> 4 tbsp olive oil, divided
> 5 medium tomatoes, divided
> 1/4 cup red wine vinegar
> 2 tsp horseradish
> 1 tsp Worcestershire sauce
> 2 tsp hot sauce
> 3 stalks celery
> 1/2 small red onion
> 1/3 cup Nature's Promise® Pitted Green Olives, roughly chopped
> 2 tbsp capers, drained


Preheat oven to 400°F. Line a baking sheet with parchment. Tear the bread into 1-inch pieces. Drizzle bread with 1 tbsp oil. Season with salt and pepper. Bake 10–12 min., until golden brown, tossing once halfway through.
Meanwhile, to a blender, add 1 tomato, vinegar, horseradish, Worcestershire, hot sauce, and remaining 3 tbsp oil. Season with salt and pepper. Blend until smooth. Set dressing aside.
Cut the leaves off the celery stalks and set aside. Chop celery into ½-inch pieces. Dice remaining 4 tomatoes and thinly slice the red onion. In a large bowl, combine the olives, capers, chopped celery, tomatoes, onion, and toasted bread. Toss with tomato dressing to coat evenly. Top with reserved celery leaves.

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