Panzanella Salad Recipe -
Panzanella Salad Recipe
  • READY IN 50 mins

Panzanella Salad

Recipe by  

"Italian bread and tomato salad! Capers work great in place of the olives too!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Feb 12, 2009

In my opinon, your ingredient choices will make or break this salad from 5 star plus to a 2 or 3 star. I have had this about 6 or 7 times (various recipes). By FAR the best is using stale hard rolls or very-chewy Italian bread. If you don't, the bread just becomes mushy instead of that wonderful, chewy, garlic-bread bites that is so special in this recipe. Alot of the flavor is from your choice garlic and oil, too. I use a high quality EVOO and FRESH only: minced garlic, mozzarella and basil leaves. If you don't use the fresh, it alters the flavor significantly. I think cherry or grape tomato's texture is better suited for this. Capers are a nice added flavor and, as I discovered tonight, so is roasted asparagas. With all that being said...made with our preferences, this goes in the favorite file.

Most Helpful Critical Review
Nov 02, 2011

this was great compared to others but i added artichokes hearts soo good thnxx, veggie mom

Jul 22, 2007

Fabulous salad!!! This is bruschetta in a bowl. I used more tomatoes, kalamata olives, and a lot more fresh basil. Due to the small amount of dressing the bread does not get soggy. The leftovers the next day were still good. Tons of great flavor in this dish!

Jun 10, 2008

OMG this is super good! I used white balsamic vinegar, no onions, because they are too overpowering, and no olives, personal choice. The flavors mix wonderfully and it's the perfect summer salad. It was so hot here today that I toasted the bread on the bbq in a pan of course, using the indirect method, they came out perfect and had that smokey flavor. I used smart balance instead of olive oil on the bread too. I will make this again and again! Thanks for a great recipe!

May 27, 2006

This is a FANTASTIC salad. I used it as a foundation and added some chopped fresh spinach leaves to it. The flavors are wonderful. I used the broiler to toast the bread. Then I made a layer of bread, then put the salad on top of it to serve to my family. Even my 7 year old grandson loved it! Way to go!!

Nov 18, 2006

WOW! This is a fantastic dish!!! My family of picky eaters loved it. I didnt have any fresh basil on hand so I substituted dried italian seasoning. I also used black and green olives and added pepperoni because I had some that I needed to use up and it really made the salad delicious. My husband has already asked when we can have this again.

Jul 10, 2006

Excellent summer salad. I used Kalamata olives in place of the green (b/c that's what I had.) Everyone raved about this dish! Can't wait to try w/ capers! Thanks for the recipe!

Jan 10, 2007

This salad is AWESOME! I loved it and so did the family. Thanks.


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 551 mg
  • 22%

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

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