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Plated Panzanella Salad with spoons.
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Panzanella Salad Recipe

This panzanella salad features fresh veggies, hearty chunks of bread, and a tangy vinaigrette. It's the perfect way to use up stale bread!
Course Salad
Cuisine Italian
Keyword Panzanella Salad, Panzanella Salad Recipe
Prep Time 15 minutes
Resting Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 334kcal
Author Natalya Drozhzhin

Ingredients

  • 4 cups rustic bread day old, ripped into cubes
  • 2 lbs tomatoes chopped
  • 1/2 red onion thinly sliced
  • 1 cucumber sliced
  • 1/2 cup fresh basil torn
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp salt adjust to preference
  • 1/2 tsp ground black pepper adjust to preference
US Units - Metric

Instructions

  • If the bread isn’t fully dry, toast it in the oven at 375°F for 10–12 minutes until it is golden and crisp.
    Ripped up bread on a baking sheet.
  • In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
    Dressing in a bowl.
  • In a large bowl, toss together the pieces of bread, chopped tomatoes, onions, cucumbers, and basil.
    Salad ingredients in a bowl.
  • Pour the dressing over the salad and toss everything together gently to combine.Allow the salad to sit for 20–30 minutes at room temperature before serving. This gives the bread a chance to soak up the flavors. Enjoy!
    Plated Panzanella Salad with spoons.

Video

Nutrition

Calories: 334kcal | Carbohydrates: 27g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 700mg | Potassium: 736mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2103IU | Vitamin C: 35mg | Calcium: 44mg | Iron: 2mg