Real Recipes From Real Home Cooks ®

panzanella salad

Recipe by
Beth Pierce
Old Monroe, MO

This tasty Italian Panzanella Salad combines toasted bread with fresh sun-ripened tomatoes, mozzarella cheese, thin slices of red onion, English cucumbers, capers, and fresh basil all drizzled with an easy vinaigrette. It is one of our favorite summer dishes and we serve it often with grilled chicken, pork, or fish.

yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Convection Oven

Ingredients For panzanella salad

  • 3/4 lb
    italian bread cut into 1-inch cubes
  • 6 Tbsp
    extra virgin olive oil
  • kosher salt
  • fresh ground black pepper
  • 1 1/2 lb
    ripe tomatoes cut into bite sized pieces
  • 8 oz
    fresh mozzarella pearls
  • ¼ c
    thin sliced red onion
  • ½
    english cucumber cut in half and sliced
  • ½ c
    chopped basil leaves
  • 2 Tbsp
  • ½ c
    olive oil
  • ¼
    red wine vinegar
  • 1/2 tsp
  • 1/4 tsp
    fresh ground black pepper
  • 3 clove
    garlic pressed
  • 1 tsp
    dijon mustard

How To Make panzanella salad

  • 1
    Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper.
  • 2
    Toss the bread cubes with olive oil. Sprinkle with kosher salt and fresh ground black pepper to taste. Spread them out in a single layer on the prepared baking sheet.
  • 3
    Bake for 15-18 minutes or until golden brown and crunchy like croutons.
  • 4
    Combine the olive oil, vinegar, salt, black pepper, garlic, and Dijon mustard in a mason jar and shake to coat.
  • 5
    Add the cooled bread cubes, tomatoes, mozzarella pearls, red onion, English cucumbers, basil, and capers to a large bowl. Shake the vinaigrette one more time and drizzle over the bread salad. Toss the bread salad to coat. For best results serve promptly.