Real Recipes From Real Home Cooks ®

panzanella salad [italian tomato and bread salad]

(4 ratings)
Recipe by
Zelda Hopkins
Webb City, MO

This is a very good salad, the only difference is the recipe calls for green olives but I use black olives instead. So i'm putting black olives but you use whatever you like. I hope you Enjoy!!!!!!!!!!!!!!!!!!!!!!!

(4 ratings)
yield serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For panzanella salad [italian tomato and bread salad]

  • 6 c
    day old italian bread torn into bite size pieces
  • 1/3 c
    olive oil
  • 3 clove
    garlic, minced
  • 1 pinch
    salt and pepper
  • 1/4 c
    olive oil
  • 2 Tbsp
    balsamic vinegar
  • 4 md
    ripe tomatoes, cut into wedges
  • 3/4 c
    red onion, chopped
  • 10 sm
    leaves basil,shredded
  • 1/2 c
    black olives, pitted and halved [green if you prefer]
  • 1 c
    fresh mozzerella, cut into bite size pieces

How To Make panzanella salad [italian tomato and bread salad]

  • 1
    Preheat oven to 400 degrees. In a large bowl toss bread with 1/3 cup of olive oil, salt, pepper, and garlic. Lay bread on baking sheet and toast until golden. About 5 or 10 minutes, allow to cool slightly. While bread is in oven, Stir together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil,olives,and the mozzerella. Toss with vinaigrette and let stand for 20 minutes before serving.