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A large white bowl with Panzanella salad and a wood and white serving spoon tossing the salad.

Panzanella Salad

An easy summer salad recipe that uses stale bread, tomatoes, cucumbers, red onion, and a simple salad dressing. Make it a main or a side dish.
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Course: Salad
Cuisine: American, Vegan
Keyword: bread and tomato salad, Panzanella, summer salad
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6 people
Calories: 755kcal

Equipment

  • Oven

Ingredients

  • 6 cups stale bread See Note
  • 1 teaspoon Olive oil
  • Salt and pepper to taste
  • 3 large tomatoes cubed or sliced
  • 1 large cucumber cubed or sliced
  • 1 small red onion thinly sliced
  • FOR THE DRESSING
  • ½ cup white wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon crushed Italian seasoning
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350˚F (176˚C)
  • Cube the bread (any size you like) and spread evenly on a rimmed baking sheet. Drizzle with olive oil and toss to coat the bread. Salt and pepper to taste and bake until the bread is lightly golden and crispy on the edges. Toss at approximately 7 to 9 minutes, then bake until it’s ready.
  • In a large salad bowl, toss the bread, tomatoes, cucumber, onion, and dressing until the bread is coated. Let sit until the bread soaks up the dressing and begins to soften. How soft you want the bread to be is a personal choice.
  • FOR THE DRESSING
  • Whisk the ½ cup of vinegar, ¼ cup of olive oil, 1 tbsp of crushed Italian seasoning, and salt and pepper until fully combined.

Notes

NUTRITION DISCLAIMER
NOTE: THE NUTRITIONAL INFORMATION FOR THIS SALAD DOES NOT LOOK ACCURATE. THE SODIUM COUNT IS INACCURATE, AS WE DON'T LIST AN AMOUNT OF SALT, JUST "SALT TO TASTE." 
 
STALE BREAD – We get approximately 6 cups from a half of a large baguette or a half of a loaf of Italian or sourdough. Note that the sourdough will alter the taste, but it’s still good.
This salad is best when eaten the day it’s made. If you don’t mind the bread to be mushy, store covered in the refrigerator overnight.

Nutrition

Serving: 1cup | Calories: 755kcal | Carbohydrates: 123g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Sodium: 1235mg | Potassium: 689mg | Fiber: 12g | Sugar: 18g | Vitamin A: 562IU | Vitamin C: 12mg | Calcium: 357mg | Iron: 9mg