Panzanella Salad

Lillian Russo


This is a very popular recipe among my foodie friends! I never heard of it til they mentioned it to me, so I tried it and it was DELICIOUS! All my guests loved it too! Its basically a seasoned bread lettuce! But oh so tasty! I added my photo.

★★★★★ 2 votes
30 Min
20 Min


6 c
day old italian bread, torn into bite size pieces
1/3 c
olive oil, extra virgin
salt & pepper to taste
3 clove
minced garlic-fresh
1/4 c
olive oil, extra virgin
2 Tbsp
balsamic vinegar
4 medium
ripe tomatoes, cut into wedges
3/4 c
sliced red onions
basil leaves-shredded
1/2 c
pitted and halved green olives
1/4 c
pitted and halved manzanilla olives
1/2 c
sliced, marinated artichoke hearts
1 c
fresh mozzarella, cut into bite size pieces


1Preheat oven to 400 degrees F (200 degrees C).
2In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
4Gently toss together the bread, and all remaining ingredients.
5Toss with the vinaigrette and let stand for 20 minutes before serving.

About Panzanella Salad

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