Bloody Mary Panzanella Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
Bloody Mary Panzanella Salad takes everything you love about the classic brunch cocktail in an easy, kid-friendly salad. Perfect for outdoor cookouts and potlucks!
  • 8 oz. country-style bread, torn into bite-sized pieces
  • ¼ cup extra-virgin olive oil
  • ½ tsp. each sea salt and black pepper
  • 2 lbs. mixed tomatoes (quartered heirlooms and/or halved cherry tomatoes)
  • ¾ cup green olives, halved
  • ½ red onion, thinly sliced or shaved
  • 2 celery stalks with leaves, finely chopped (leaves torn)
  • Optional: chunks of feta cheese
  • **Dressing**
  • 3 Tbsp. sherry vinegar
  • 1 garlic clove, minced
  • 1 Tbsp. prepared horseradish
  • 2 tsp. honey
  • 1 tsp. Worcestershire sauce
  • ½ tsp. celery seeds
  • 1 tsp. black pepper
  • ½ tsp. sea salt
  • ⅓ cup extra-virgin olive oil
  1. Preheat oven to 400°F. In a large bowl, toss bread with olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet and bake for 10 to 12 minutes, tossing once halfway through, until crisp and golden-brown.
  2. Place bread back in bowl and add tomatoes, olives, onion, and celery (chopped stalks and torn leaves).
  3. Prepare dressing by combing vinegar, garlic, horseradish, honey, Worcestershire sauce, celery seeds, pepper, and salt in a small bowl. Slowly stream in olive oil while continuously whisking until combined. Toss dressing with bread and tomato mixture and serve.
*If preparing ahead, wait to dress until 30 minutes prior to serving.
Recipe by Dishing Out Health at