Italian Panzanella Bread Salad

Italian Panzanella Bread Salad

Made  times
josephinecooks 1

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 32 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 10 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 26 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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...

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 bread...

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

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 ...

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, thank...

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 t...

A fabulous salad that kept and fed me for days!

This salad was wonderful. My family just loved it. The kalamata olives and the tangy dressing was very tasty. Thanks for such a great, quick dish.

Other stories that may interest you