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Panzanella Salad

SUBMITTED BY: veggiemom  PHOTO BY: Sarahscakes 

"Italian bread and tomato salad! Capers work great in place of the olives too!"
Panzanella Salad Recipe
RECIPE RATING:
This recipe has been rated 116 times with an average star rating of 4.7
Read Reviews (103)
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 cups day old Italian bread, torn into bite-size pieces
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 4 medium ripe tomatoes, cut into wedges
  • 3/4 cup sliced red onion
  • 10 basil leaves, shredded
  • 1/2 cup pitted and halved green olives
  • 1 cup fresh mozzarella, cut into bite-size pieces

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on feb. 12, 2009 by somethingdifferentagain?! 
In my opinon, your ingredient choices will make or break this salad from 5 star plus to a 2 or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jun. 10, 2008 by Celeste 
OMG this is super good! I used white balsamic vinegar, no onions, because they are too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jul. 22, 2007 by Marie C. 
Fabulous salad!!! This is bruschetta in a bowl. I used more tomatoes, kalamata olives, and a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on may 27, 2006 by veggiesRme 
This is a FANTASTIC salad. I used it as a foundation and added some chopped fresh spinach... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on nov. 18, 2006 by K. Proctor 
WOW! This is a fantastic dish!!! My family of picky eaters loved it. I didnt have any fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jul. 10, 2006 by Marni 
Excellent summer salad. I used Kalamata olives in place of the green (b/c that's what I had.)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jul. 25, 2006 by KEZ 
This is great. I used french bread for the croutons and sea salt instead of ordinary salt in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on sep. 4, 2008 by stylistmama 
This is definitely one of my favorite salads. The capers really make it. Thanks for a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jan. 10, 2007 by Rhonda Brock Fuller 
This salad is AWESOME! I loved it and so did the family. Thanks. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jul. 5, 2006 by WUZAROO 
This was such a huge hit, I had to make it 2 days in a row! We first tried it as the second... MORE

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Recipe Submitter:

Photo by veggiemom

Cooking Level: Intermediate

Home Town: Bensalem, Pennsylvania, USA
Living In: Yardley, Pennsylvania, USA

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Nutritional Information
Panzanella Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 309

  • Total Fat: 21.7g
  • Cholesterol: 12mg
  • Sodium: 553mg
  • Total Carbs: 22.5g
  •     Dietary Fiber: 2g
  • Protein: 6.6g

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