Panzanella Recipe -
Panzanella Recipe
  • READY IN 52 mins


Recipe by  

"Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    12 mins

    52 mins


  1. In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  3. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  4. Toss bread cubes with tomato mixture, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2005

I combined this recipe with another one and I just love this salad!!! These are the things I did different: used red and yellow peppers, used thin sliced red onion instead of the green onion, added capers, and the dressing was olive oil, minced garlic, dijon mustard, champagne vinegar...salt/pepper. I also toasted the bread cubes in olive oil in a fying pan ontop of the stove. Wow...what a great tasting salad!! Used lots of chopped basil, too! Adds a ton of freshness. I made this with grilled Italian sausage and "Zucchini Patties" from this site. Definately a keeper!

Most Helpful Critical Review
Sep 02, 2004

Ok, but nothing special. There are many other recipes that use herbs, & vegetables that are better. We won't make this again.

Sep 23, 2003

Wonderful!! I would only make this salad when very ripe tomatoes and fresh basil are available. We went to the farmer's market and purchased the ingredients and took it to a pitch in. A great success! The bread soaks up and holds the delicious juices from the tomatoes and seasonings. Yummy

Sep 23, 2003

This was a HIT! I sprayed the bread crumbs with Garlic flavored cooking spray before baking. Worked like a charm.

Oct 10, 2003

This was great. I used thin slices of red onion instead of the scallions, and I sauteed the bread cubes in olive oil and a little salt. They were delicious like that. I served them warm over the salad, and then just used a red wine vinegar and olive oil dressing.

Jun 06, 2005

Excellent way to use up fresh vegetables from the garden. It was a huge hit in my home and will become a summer staple. Very versatile.

Jul 25, 2005

Quite tasty and easy to make.

Jan 21, 2012

Made this in the summer with some fresh veggies from my garden. Can't wait to make this one again. Bit of advise though. I found that adding bread crumbs as it is served works much better and makes leftovers more desireable. Was a great recipe.


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 351 mg
  • 14%

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

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