Here is their recipe for creating your own Panzanella Salad à la Platypus Wine Tours:

Panzanella Salad


2 Cucumbers or 1 English Cucumber (Medium Dice)
2 Medium sized Tomatoes (Medium Dice)
1/2 Red Onion (Sliced Thin)
1 Tbsp Garlic (Fine Chop)
4 Oz Sherry Vinegar
4 Oz Extra Virgin Olive Oil


Combine the above ingredients and toss them lightly with a pinch of salt and pepper.

  • 5 Slices of Sourdough Bread (Cubed)
  • 2 Tsp Italian Seasoning
  • 3 Oz Olive Oil
  • 2 Tsp Salt

Heat the oven to 300°. Toss the bread, seasoning, salt, and oil together to make croutons. Cool and set aside.

Once cool, toss together, and serve immediately. Or you may choose to garnish the salad with croutons. You can also add a handful of arugula or thinly sliced fennel.