Italian Garden Panzanella

Italian Garden Panzanella Recipe

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Mary Leverette


This is my go-to quick summer supper. I head to the garden for the tomatoes and herbs and use whatever meats and cheeses are in the fridge. It is a great way to use day-old bread and my family loves it.


★★★★★ 1 vote

4 to 6
20 Min
15 Min


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2 c
cubed salami, 1/2 inch cubes
1 c
cubed asiago cheese, 1/2 inch cubes
4 c
cubed italian bread, 1/2-inch cubes
1/2 c
olive oil, divided
1 tsp
coarse sea salt or to taste
1 tsp
freshly ground black pepper or to taste
1/4 c
red wine vinegar
2 large
ripe tomatoes, diced
1/2 small
red onion, thinly sliced
1/4 c
fresh basil, chopped
1/4 c
fresh cilantro, chopped

How to Make Italian Garden Panzanella


  • 1Preheat oven to 450 degrees F. In a large bowl, toss bread cubes with 3 tablespoons olive oil, salt and pepper. Spread in an even layer on baking sheet and bake until toasted and golden – about 15 minutes. Remove from oven and cool slightly. Return bread to the large bowl. Add salami, cheese, tomatoes, onion, basil and cilantro. In a small bowl, whisk together remaining olive oil and vinegar. Drizzle dressing over bread mixture. Toss gently and serve immediately.

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About Italian Garden Panzanella

Course/Dish: Other Salads
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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