California Prune Panzanella
California Prune Panzanella

California Prune Panzanella

Provided by: Dietitian Jess for the California Prune Board

Makes: 6


  • Dressing
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • ½ cup California Prunes
  • ¼ cup olive oil
  • Salad
  • 1 cucumber
  • 1 red pepper
  • 1 small red onion
  • ½ cup California Prunes
  • 20 basil leaves
  • 2 cups stale cubed/shredded bread


  1. Measure and combine the two vinegars for the sauce in a very small pot, add California Prunes and simmer for about 20 minutes or until reduced to half.
  2. While your vinaigrette is in the works, start chopping the cucumber, red pepper, onion, California Prunes and basil leaves. Toss in bowl to combine.
  3. Once sauce is reduced, transfer to blender or food processor to purée with ¼ cup olive oil.
  4. Add bread and top salad with a drizzle of the sauce or put everything in a bowl with lid and shake

NOTE: Stale the bread. You can shred baguette and let it sit out for a few hours. You could likely toast the bread if needed on short notice, however overnight staling is preferred.