Italian Panzanella Bread Salad Recipe -
Italian Panzanella Bread Salad Recipe

Italian Panzanella Bread Salad

Recipe by  

"Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    40 mins
  • COOK

    12 mins

    1 hr 32 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
  3. Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
  4. To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2006

Oh, my gosh! This was my favorite salad so far! i couldn't find any tear-drop tomatoes so I had no tomatoes in it and I used feta cheese instead of the goat but stuck with the rest of the recipe. It was absolutely phenominal! I loved it. My husband and sister really enjoyed it as well. It had so much flavor. Thanks for the recipe! I will definitely be making this again as well as putting it in my "potluck" recipes so others can enjoy it!

Most Helpful Critical Review
Aug 11, 2009

I'm sorry I must be the only one, but to me this salad was just ok, not outstanding or extraordinary like everyone else said. I followed the recipe exactly as written, just omitted the kalamata olives because I don't like it. I'm sorry again, I hate to be the only one to leave a different review, but I don't think I will make this again.

May 25, 2007

I won 1st Place for this salad that I re-named Tuscan Bread Salad! I had to substiute a few items because of availability- I live in Mexico. I used a homemade sourdough bread- no artisan breads here and also grape tomatoes, cannellini beans ,feta, orange and yellow peppers( left out the red & green peppers)and also added some summer sausage cut in quarters. I also sprinkled the feta cheese on top to give it a better visual presentation. The judges must have loved it- 25% judging for presentation and 75% for taste! I also added some rosemary and basil springs along side the platter I put it on. Thanks again for this great recipe!

Sep 22, 2006

Simple and delicious. I made it for a work meeting and it was a huge hit. Everyone wanted the recipe.

Nov 06, 2007

1. Made this again for the military wives. Again, it was the hit of the party. I let the tomato mixture sit in the fridge overnight and it turned out fine. 2.Everyone at the party LOVED this salad. I used a garlic and cheese bread instead of the white bread. Make this, you will not be sorry.

Nov 02, 2008

This is a fantastic salad! I took it to a dinner party and it received rave reviews--one of my friends even took a picture of it, and several more asked for the recipe--a winner for sure, thanks for sharing!

Jun 08, 2010

This was excellent! I used Parmesan Herb Bread from this site, regular red tomatoes and omitted the pine nuts and rosemary (had none). I liked the idea of using pesto and balsamic vinegar as the dressing,but I had none prepared so I basically just made a vinaigrette with the same ingredients (basil, garlic, oil, etc - no pine nuts, though). I mixed the vegetable ingredients, then rubbed the toasted bread with garlic before chopping and adding to the salad just before serving, as I like it slightly warm but not hard like croutons. The goat cheese was and excellent addition, and the chickpeas made this a very satisfying salad.

Aug 02, 2010

A fabulous salad that kept and fed me for days!


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 452 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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