Yield
3 servings (serving size: 2 cups)

"This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad." —Nicolette Manescalchi, Minneapolis, Minn.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.

Step 3

Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add bread cubes, onion, and remaining ingredients, tossing gently to coat. Serve immediately.

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Ratings & Reviews

Teribaker's Review

Saecca
July 17, 2010
I've been making this lots with my garden produce! Depending on supply I have I mix it up some with zucchini, cucumber, tomatoes, peppers. Delish!!!

pogomiss's Review

Teribaker
October 30, 2009
I used champagne vinegar. Very good, simple,easy recipe.

Saecca's Review

pogomiss
September 01, 2009
I had never had a panzanella salad, so I was pleasantly surprised when this meal came together! I used some bakery half loaf of sourdough bread. The dressing on the salad is a keeper-- very good! I served it with simple pan-seared bay scallops (seasoned with salt and pepper) and fettuccine coated with EVOO. Such a great meal! I usually don't do repeats on recipes (its too much fun trying out new ones), but I think I will do this one again!