Waldorf Panzanella

I took the classic Waldorf salad and made it fresh (and Italian!) by turning it into a panzanella, updated with arugula and fennel.


Waldorf Panzanella



Prep Time

15 minutes

Cook Time

12 minutes




Giada De Laurentiis

Image of Waldorf Panzanella


  • 2 1/2 cups cubed fruit-and-nut bread (such as raisin-walnut (1-inch cubes))
  • Extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 2 ribs celery (thinly sliced, plus 3 tablespoons chopped celery leaves)
  • 1 small Fuji apple (diced)
  • 1 small bulb fennel (sliced in thin half-moons)
  • 1/4 cup Pickled Red Onion (recipe follows)
  • 5 to 6 cups baby arugula (about one 5-ounce container)
  • 1/3 cup shaved Gorgonzola dolce (see Cook's Note)
  • For The Pickled Onion:

  • 1/2 red onion (thinly slice)
  • 1/4 cup white balsamic vinegar
  • 1/4 teaspoon kosher salt


  1. This recipe originally appeared on Giada Entertains. Episode: 70's Throwback Party.
  2. Preheat the oven to 350 degrees F.
  3. On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.
  4. Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.
  5. To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing, toss again. Scatter the Gorgonzola over the top and serve.
  6. For The Pickled Onion: Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.
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