Photo by Alex Tepper
Cook Time
5 Mins
Prep Time
5 Mins
Total Time
10 Mins
3 servings

When you sit down at an Italian restaurant you can’t keep your hands off the bread basket because nothing is more satisfying than a warm, crunchy slice of bread soaked in olive oil. That same light comfort can be found in a salad.

Welcome the bright, fresh taste of summer with panzanella. Here, sweet, succulent garden tomatoes are picked off the vine and tossed in a light vinaigrette with slightly stale bread. Deliciously light, vibrantly fresh, this Tuscan classic is like sunshine in a bowl.

Italian Panzanella Salad


*Panzanella is best when made from slightly stale bread. If you don’t have a leftover loaf handy, leave your bread out overnight or take advantage of your bakery’s “day-old” table.

How to Make It

Step 1

Place the bread cubes in a single layer on a cookie sheet and toast in a 350°F oven for three to five minutes or until golden. Let cool.

Step 2

Place the toasted bread, tomatoes, onion, basil and cucumber in a large mixing bowl and set aside while you make the vinaigrette.

Step 3

Combine all the vinaigrette ingredients into a jar or small container and shake vigorously until thoroughly combined.

Step 4

Pour half of the vinaigrette over the panzanella and toss gently but thoroughly. Add the remaining vinaigrette, toss once more and serve.

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