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


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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

How to Make Panzanella Salad


  • 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.

Printable Recipe Card

About Panzanella Salad

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

Show 12 Comments & Reviews

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