Panzanella Salad [Italian Tomato and Bread Salad]

Zelda Hopkins


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 votes

serves 4-6
10 Min
10 Min


  • 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 medium
    ripe tomatoes, cut into wedges
  • 3/4 c
    red onion, chopped
  • 10 small
    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.

Printable Recipe Card

About Panzanella Salad [Italian Tomato and Bread Salad]

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Italian

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