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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 imageJap Chae noodles are totally habit forming with their toothsome springy texture and nutty roasted sesame oil.  I will throw in any seasonal vegetables— anything from sprouting broccoli, red onions, carrots, and wild garlic shoots. You can easily make this dish vegetarian or plant based, I love it with tofu and a medley of earthy wild mushrooms.  I sometimes even make a luxurious version with sea urchins and caviar. Yum! 
Recipe on my website 
#korea #korean #koreanfood #noodles #japchae #koreanfoodmadesimple #chefsofinstagram #chefs #chefslife #judyjoo #foodporn #food #foodphotography2 weeks ago via Instagram
@judyjoochef Instagram profile imageThank you @wolfandbadger 🙏🙏

Repost from @wolfandbadger @melodyrose_uk 
London based, Korean-American Chef, @judyjoochef is the founder of @seoulbirduk and has also recently joined the Food Council for @cityharvestlondon & @cityharvestnyc. ⁠
We caught up with her to talk all things food and philanthropy, plus she's also prepared an easy and heartwarming Spiced Butternut Squash Soup recipe, one of her staple dishes to see you through the winter months.⁠
Read the full piece and get the recipe via the link in bio 🔗2 weeks ago via Instagram