Panzanella Salad - A fresh salad with a long history

Panzanella Salad

Course: Salad
Cuisine: Italian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 276kcal
Author: Katie Berry
A great way to use leftover bread, this Panzanella Salad is full of vegetables and delicious flavor! Make it a main course for a meatless night, or keep the bread separate to serve it throughout the week.
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For the salad:

  • 1/2 loaf stale Italian bread roughly six cups, cubed
  • 1/2 cup white or red onion chopped
  • 2 pounds tomatoes roughly chopped, juices reserved
  • 1 large cucumber seeded and chopped (peeled, if waxed)
  • 6 fresh basil leaves shredded

For the vinaigrette:

  • 1 teaspoon finely minced garlic
  • ½ teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt to taste


Make the vinaigrette

  • In a small bowl, whisk together the garlic, mustard, vinegar, and olive oil. Add the juices reserved from chopping the tomatoes. Taste, and add salt if desired. Set aside.

Make the salad

  • In a large serving bowl, combine the bread and onions with half of the vinaigrette. Toss well to thoroughly coat the bread. Let sit 5 minutes so the bread softens.
  • Add remaining salad ingredients and the rest of the vinaigrette. Serve immediately.


To make ahead: Double the vinaigrette and combine half with the vegetables. Refrigerate. Before serving, toss the bread with the remaining vinaigrette in a separate bowl and let sit 5 minutes. Combine with the vegetables and serve.
To use fresh bread: Spread cubed bread evenly over one or two baking sheets and bake in a 275°F / 140°C / gas mark 1 oven for 10 minutes, stirring halfway through. Remove from oven and let cool. Proceed with the recipe.


Calories: 276kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Sodium: 118mg | Potassium: 502mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1315IU | Vitamin C: 23.3mg | Calcium: 25mg | Iron: 1.2mg