best panzanella salad

Name: Best Panzanella Salad
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cup(s) rustic italian bread such as ciabatta (substitute sourdough), cut into 1-inch cubes; 1/3 cup(s) extra virgin olive oil, or as needed and divided; 1/2 tablespoon(s) ground Himalayan pink salt, or to taste and divided; 1 teaspoon(s) freshly ground black pepper, or to taste and divided (I always use mixed peppercorns); 1 cup(s) cherry tomatoes (substitute heirloom), washed and halved; 1 1/2 tablespoon(s) red wine vinegar; 1 large clove garlic, pressed; 2 tablespoon(s) shallots, finely chopped; 1 cup(s) orange or yellow peppers, cut into 1/2-inch cubes; 1 cup(s) English cucumber, peeled, quartered and sliced; 1 cup(s) mini Bocconcini, halved; 4 large pickled pepperoncini peppers, stems removed and sliced; 1 tablespoon(s) capers, rinsed and drained; 1/2 can(s) sliced black olives, drained (1 oz); 1/4 cup(s) basil, chiffonade

8 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 14, 2025

This delicious Italian salad is an amazing way to enjoy produce from your garden!

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A healthy bowl of the Best Panzanella Salad ever!

prep time 20 Min

cook time 10 Min

method Bake

yield 4 serving(s)

Ingredients

4 cups rustic italian bread such as ciabatta (substitute sourdough), cut into 1-inch cubes
1/3 cup extra virgin olive oil, or as needed and divided
1/2 tablespoon ground Himalayan pink salt, or to taste and divided
1 teaspoon freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
1 cup cherry tomatoes (substitute heirloom), washed and halved
1 1/2 tablespoons red wine vinegar
1 large clove garlic, pressed
2 tablespoons shallots, finely chopped
1 cup orange or yellow peppers, cut into 1/2-inch cubes
1 cup English cucumber, peeled, quartered and sliced
1 cup mini Bocconcini, halved
4 large pickled pepperoncini peppers, stems removed and sliced
1 tablespoon capers, rinsed and drained
1/2 can sliced black olives, drained (1 oz)
1/4 cup basil, chiffonade

How To Make best panzanella salad

Step 1

After cubing the bread, transfer to a bowl and let them sit on the counter for 6 to 8 hours.

Step 2

Preheat oven to 400 degrees F and line a baking sheet with foil; set aside.
Step 3

Later on, add 2 Tbsp oil; season with salt and pepper. Toss until lightly coated (add a little more oil if needed).
Step 4

Drop them on the prepared baking sheet lined with foil and spread them out in a single layer.
Step 5

Transfer to the preheated oven and bake for 10 minutes or until crispy. Remove from the heat and allow to cool.
Step 6

In the same bowl, place a colander and add the tomatoes; season generously with salt. Allow them to sit for 7 to 8 minutes to extract liquid.
Step 7

A few minutes later, set the tomatoes aside.
Step 8

To the bowl, add red wine vinegar, garlic, shallots, black pepper and 2 tbsp. olive oil; stir well.
Step 9

To assemble the salad… Add tomatoes, bell peppers, cucumber, bocconcini, pickled pepperoncini peppers, capers, and black olives to the bowl; mix.
Step 10

Add the cooled bread cubes and gently toss the ingredients, making sure they’re coated with the vinaigrette. If slightly on the dry side, add more oil to it.
Step 11

Add basil, toss one more time and let it sit for 20 minutes, stirring occasionally, before serving.
Step 12

To view this super healthy summer salad on YouTube, click on this link ➡ https://youtu.be/86kLktjFLcw
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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