Italian Garden Panzanella

Italian Garden Panzanella

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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


  • 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


  1. Preheat 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

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