Panzanella Salad

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3-4 fresh tomatoes, chopped into 1 inch pieces
1 seedless cucumber, chopped into 1/2 inch pieces
1/2 red or yellow onion, coarsely chopped
4 clove garlic, finely chopped
1/2 red bell pepper, chopped into 1/2 inch pieces
1/2 crusty, day old french baguette, sliced into 1 inch pieces
6-7 large fresh basil leaves, chopped
1/2 c black olives, chopped, if desired
1 ball fresh buffalo mozzarella, chopped, or fresh mozzarella boccini balls
1/3 c balsamic vinegar
1/2 c extra virgin olive oil
salt and pepper to taste

The Cook

Kelly Voboril Recipe
Well Seasoned
Lebanon, KY (pop. 5,539)
Member Since Feb 2011
Kelly's notes for this recipe:
When it gets hot outside, who wants to use the oven?? This is one of my stand-bys for easy summer patio dining, when you can get fresh veggies and herbs easily. Enjoy! *Note: I tend to "eyeball" all my recipes, so feel free to use your own judgement with quantities!
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place all chopped ingredients except bread chunks into a large salad bowl and turn to mix well.
Add balsamic vinegar, oil, salt and pepper and turn to coat well. In a pinch, I have also used bottled balsamic dressing, as long as it is fresh and not too sweet tasting - the acidity works well with the fresh flavors!
Add the chunks of bread last, since they so readily soak up the liquids. You want the bread to still have some "tooth" to it. Let sit for a half-hour or so, it takes a bit for all the flavors to meld together. Mix lightly again before serving. Serve with a nice chilled beverage, and fish or chicken for a complete summer meal!


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user Crystal :-) mrscrystal2you - Aug 3, 2012
yummmmmmmmmmmmmmm Sounds fantastic!
user FREDA GABLE cookin4me - Aug 4, 2012
Sounds Good especially in this HEAT we are Having.
user Bobby Webb Bobdoescooking - Mar 27, 2014
Hi Kelly, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click hope to see you there. Bobby

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