Panzanella Salad

Panzanella Salad Recipe

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Kelly Voboril


When it gets hot outside, who wants to use the oven?? This is one of my stand-bys for easy summer patio dining, when you can get fresh veggies and herbs easily. Enjoy! *Note: I tend to "eyeball" all my recipes, so feel free to use your own judgement with quantities!


★★★★★ 1 vote

25 Min


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fresh tomatoes, chopped into 1 inch pieces
seedless cucumber, chopped into 1/2 inch pieces
red or yellow onion, coarsely chopped
4 clove
garlic, finely chopped
red bell pepper, chopped into 1/2 inch pieces
crusty, day old french baguette, sliced into 1 inch pieces
6-7 large
fresh basil leaves, chopped
1/2 c
black olives, chopped, if desired
ball fresh buffalo mozzarella, chopped, or fresh mozzarella boccini balls
1/3 c
balsamic vinegar
1/2 c
extra virgin olive oil
salt and pepper to taste

How to Make Panzanella Salad


  • 1place all chopped ingredients except bread chunks into a large salad bowl and turn to mix well.
  • 2Add balsamic vinegar, oil, salt and pepper and turn to coat well. In a pinch, I have also used bottled balsamic dressing, as long as it is fresh and not too sweet tasting - the acidity works well with the fresh flavors!
  • 3Add the chunks of bread last, since they so readily soak up the liquids. You want the bread to still have some "tooth" to it. Let sit for a half-hour or so, it takes a bit for all the flavors to meld together. Mix lightly again before serving. Serve with a nice chilled beverage, and fish or chicken for a complete summer meal!

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