Panzanella is an easy and fresh, classic Italian salad. It’s a great use for day old artisan bread. The vibrant colors will always brighten up your table. It is so simple and fast to throw together. It is one of the staple salads in my home. You can try adding mustard to the vinaigrette, or anchovies for a flavorful twist.


Serves 4

  • 2 cups sourdough bread, torn into 1-inch chunks
  • 4 cloves of garlic, peeled and crushed
  • 5 Tbsp olive oil
  • 1 yellow pepper, roasted, deseeded, and cut into 1cm strips
  • 1 red pepper, roasted, deseeded, and cut into 1cm strips
  • ½ red onion, thinly sliced
  • ½ cucumber, seeds discarded, cut into quartered crescents
  • 20-25 vine cherry tomatoes, cut in half
  • 11-12 basil leaves, torn
  • 4 Tbsp sherry vinegar
  • salt and pepper


  1. Preheat oven to 350°F (180°C).
  2. In a medium baking dish, mix the bread, garlic, 2 Tbsp of the olive oil, and salt and pepper to taste.
  3. Bake for about 10 minutes, until the bread is toasted slightly golden brown.
  4. Place peppers over an open flame. Rotate frequently until all the skin is completely blacken and blistered. Allow to cool and peel off the burnt skin. Deseed the peppers and cut into 1-inch strips.
  5. Place the peeled and sliced red onion into a bowl of ice water and leave to soak. This will take the edge off of the onion and make it sweeter to eat raw.
  6. In a large bowl, mix together toasted bread, roasted peppers, red onion, cucumber, tomatoes, and basil.
  7. Drizzle the sherry vinegar, remaining 3 Tbsp of olive oil, over the salad and season well with salt until well coated.
  8. Sprinkle with salt and freshly ground pepper to serve.

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@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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