• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Travel Palate
  • Main Dish
  • Desserts
  • Mexican
  • Air Fryer
  • Instant Pot
  • Slow Cooker
  • All Recipes
  • Subscribe
  • About Me
menu icon
go to homepage
  • Main Dish
  • Desserts
  • Mexican
  • Air Fryer
  • Instant Pot
  • Slow Cooker
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Main Dish
    • Desserts
    • Mexican
    • Air Fryer
    • Instant Pot
    • Slow Cooker
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home ≫ Salad

    Mediterranean Bread Salad

    Updated January 7, 2022. Originally Posted June 12, 2021 By Nikole This post may contain Amazon affiliate links.

    843 shares
    • Facebook
    • Email
    Jump to Recipe
    close up of panzanella salad with text overlay
    close up of panzanella salad with text overlay

    This Mediterranean Bread Salad, also known as Panzanella salad, is a salad that's a versatile recipe loaded with chopped fresh cucumbers, tomatoes, and olives. This healthy dish makes a great side dish or a light main dish. It's loaded with healthy Mediterranean flavor and is sure to become a family favorite! Try it out with your favorite entree or my Easy Roast Turkey with Herb Butter recipe.

    white platter with panzanella

    Table of Contents

    • Why it’s Awesome
    • Key Ingredients
    • Directions
    • Recipe tips
    • FAQs
    • More Popular Salad Recipes

    Why it’s Awesome

    It's quick and easy! Even if you are a beginner in the kitchen, you'll be able to make this recipe in no time. Most of the prep involves cutting the bread and vegetables. The only "cooking" involved is toasting the bread.

    It's made with easy to find fresh and pantry ingredients. I don't enjoy hunting for ingredients so I try to be sure you don't have to either. You'll be able to find these items easily at your local grocery store.

    It's loaded with healthy Mediterranean flavor! I love Mediterranean flavors like olive oil, tomatoes, and feta cheese. It's a bonus that they are good for you too. This recipe is a great way to squeeze in some extra nutrition and the kids will love it too.

    Key Ingredients

    Bread - Italian bread that is typically used for this is a loaf of white bread. If you have slightly stale bread, you can use it for this recipe because the bread will be baked and later absorb the dressing so it will taste good.

    Olive Oil - I recommend using extra virgin olive oil for this salad, because that is the traditional way to make it and the flavor will be the best. 

    Tomatoes - Cherry tomatoes or grape tomatoes halved are great for this recipe. You can also use two large vine ripe tomatoes as well and cut them up into cubes.

    Cucumber - This recipe calls for English or hot house cucumbers (they come wrapped in plastic). I like those because you don't have to peel them or take the seeds out. However, you can use regular cucumbers too. If you like the dark green color and don't mind the peel, then leave it on. You can also keep the seeds-it's really up to you!

    Onion - Red onion thinly sliced adds a nice little kick of flavor to the salad.

    Olives - Kalamata olives are the traditional Mediterranean olives that have a great flavor, especially in this salad with the other ingredients. Use black olives instead of Kalamata or try green olives or even a mixture. You can use olives whole, sliced in half, or the pre-sliced kind.

    Basil - There is nothing better than fresh basil, especially in this salad! If you prefer to try Italian parsley that will work as well. 

    Cheese - Crumbled feta or grated parmesan are both delicious in this Mediterranean bread salad. 

    Vinegar - For the vinaigrette my first choice is to use white balsamic vinegar. If you don’t have this in your kitchen feel free to use regular balsamic or red wine vinegar as well.

    overhead view of recipe ingredients like bread, feta, cucumbers, olives, and onin

    Directions

    Heat the oven to 350º F. Cut the bread into cubes. Place them on a large baking sheet and drizzle with olive oil. Toss to evenly coat then bake for 20-25 minutes - or until crisp and dried out. Make the dressing; set aside. Chop the cucumbers, tomatoes, olives, onion, and basil.

    2 photo collage of cubed bread on a baking sheet and a cutting board with chopped veggies and a knife

    Place the toasted bread in a large bowl. Add the cucumbers, tomatoes, olives, onion, and sliced basil.

    2 photo collage of toasted bread in a bowl and cut up veggies layered over the bread

    Pour the dressing over the bread mixture then gently toss it together.

    2 photo collage of adding dressing to panzanella and tossing with salad tongs.

    Sprinkle with feta cheese over the top. Serve immediately.

    2 photo collage of sprinkling feta cheese over the bread salad and the finished panzanella on a white platter

    Recipe tips

    Be sure your olives are well drained. If any of their brine goes into the salad, the bread will get soggy.

    Skip the red onion if it's not your thing or sub with green onions. 

    Add-ins You can add a few more ingredients to this salad if you would like to experiment. For example, artichoke hearts go well in this, just make sure they are fully drained and chopped into nice bitesize pieces.

    Want to learn more about the health benefits of the foods we eat? Visit the USDA for more info!

    This Mediterranean Bread Salad is a great side with falafel because it also has delicious Mediterranean flavors. Falafel also goes well with pita bread and hummus.

    FAQs

    Where is Panzanella salad from?

    Panzanella originated in Italy. This version is inspired by the Greek flavors of the Mediterranean.

    What to serve with Panzanella?

    Panzanella is the traditional Italian name for this recipe. This dish is great on its own as a light brunch, lunch or dinner. It's also great served with grilled meats or this Instant Pot Beef Brisket.

    Will Panzanella keep?

    Panzanella is best served immediately, but it will hold for an hour or two at room temperature. If you would like to make it ahead, prep everything in advance. Keep the toasted bread in an airtight container or ziplock bag at room temperature. Keep the cut veggies in one container in the fridge, and the dressing in another. Toss everything together right before serving.

    More Popular Salad Recipes

    Greek Pasta Salad

    Italian Dressing Pasta Salad

    Easy Italian Pesto Pasta Salad

    Cherry Tomato Caprese Salad

    Citrus Salad with Blood Orange and Quinoa

    platter with panzanella salad

    If you make this recipe, please give it a star ⭐️ rating and leave me a comment below! Let's connect on Pinterest, Facebook, and Instagram!

    mediterranean bread salad on a white plate with a fork and a small plate in background

    Mediterranean Bread Salad

    Recipe by Nikole Berg
    Mediterranean Bread Salad is a bread salad that's a versatile recipe loaded with cucumbers, tomatoes, and olives and is great on its own, or alongside your favorite grilled meat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Salad
    Cuisine Mediterranean
    Servings 8 cups
    Calories 317 kcal

    Ingredients
     
     

    • 1 - 14 ounce loaf of bread, cut into small one inch cubes French, Italian, Ciabatta, or Sourdough
    • ¼ cup plus 2 tablespoons extra virgin olive oil ¼ cup for vinaigrette, 2 tablespoon for toasting bread
    • 2 cups cherry or grape tomatoes, halved or 2 large tomatoes
    • 1 English cucumber, quartered regular cucumber, remove peel and seeds
    • ¼ red onion thinly sliced
    • 1 cup Kalamata olives or black olives
    • 2 tablespoons fresh basil or Italian parsley sliced thin
    • salt and pepper to taste
    • ¼ cup crumbled feta or grated parmesan cheese optional

    For the Vinaigrette:

    • ¼ cup extra virgin olive oil
    • 2 tablespoons white balsamic vinegar regular balsamic or red wine vinegar
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    US Customary - Metric

    Instructions
     

    • Heat oven to 350º F.
    • Cut bread into one inch cubes. Place on a large baking sheet and drizzle with 2 tablespoon olive oil, tossing with your hands or tongs to coat. Toast for 15-20 minutes or until golden brown.
    • While bread is in the oven, make the vinaigrette: Add oil, vinegar, salt, and pepper to a small bowl or mason jar. Mix until well combined. Set aside.
    • Cut cucumber, tomatoes, onions, and olives. Slice the basil into thin strips. Set aside.
    • When the bread is ready, add it to a to a large bowl. Add the tomatoes, cucumbers, onions, olives, and herbs. Toss to combine. Pour vinaigrette over the salad, toss gently to coat. Top with cheese if using. Season with salt and pepper to taste.

    Notes

    Will Panzanella keep? Panzanella is best served immediately, but it will hold for an hour or two at room temperature. If you would like to make it ahead, prep everything in advance. Keep the toasted bread in an airtight container or ziplock bag at room temperature. Keep the cut veggies in one container in the fridge, and the dressing in another. Toss everything together right before serving.
    Be sure your olives are well drained. If any of their brine goes into the salad, the bread will get soggy.
    This recipe calls for English or hot house cucumbers (they come wrapped in plastic). I like those because you don't have to peel them or take the seeds out. However, you can use regular cucumbers too. If you like the dark green color and don't mind the peel, then leave it on. You can also keep the seeds-it's really up to you!
    Use black olives instead of Kalamata or try green olives or even a mixture. You can use olives whole, sliced in half, or the pre-sliced kind.
    Skip the red onion if it's not your thing or sub with green onions.
    What goes good with Panzanella? This dish is great on its own as a light brunch, lunch or dinner. It's also great served with grilled meats or this Instant Pot Beef Brisket.

    Nutrition

    Calories: 317kcalCarbohydrates: 31gProtein: 7gFat: 19gSaturated Fat: 3gCholesterol: 4mgSodium: 667mgPotassium: 257mgFiber: 3gSugar: 6gVitamin A: 436IUVitamin C: 7mgCalcium: 115mgIron: 2mg
    Keyword bread salad, cucmber recipes, main dish salad, tomato salad
    Tried this recipe?Click here to leave a helpful tip!

    Originally posted October 2018. Updated June 2021.

    more Salads recipes

    • kale salad copycat recipe in a white salad bowl
      Cheesecake Factory Kale Salad Copycat
    • recipe image
      Asian Cabbage Crunch Salad with Ramen
    • a bowl of corn and black bean pasta salad with lime wedges
      Corn and Black Bean Pasta Salad
    • a bowl of a carrot and cucumber salad
      Carrot Cucumber Salad
    843 shares
    • Facebook
    • Email

    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Patty

      November 08, 2018 at 4:41 am

      Nothing beats a fresh and flavorful panzanella salad, so versatile and delicious, love your version and can't wait to make it!

      Reply
    2. Jacqueline

      November 07, 2018 at 12:58 pm

      I love panzanella but have never made it! Really have to give it a go! Yours looks so good!

      Reply
    3. Julie @ Running in a Skirt

      November 07, 2018 at 8:58 am

      Any excuse to add bread to salad sounds like a good idea to me! I love your gorgeous twist on panzanella- looks SO good.

      Reply
    4. Tristin Rieken

      November 06, 2018 at 7:26 pm

      Made this a few days ago and I've been craving the fresh deliciousness ever since. thanks so much for the recipe!!

      Reply

    Did you make the recipe? Share a tip here! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a young lady with a hat on smiling

    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

    More about me →

    Popular Now

    • taco soup close up with toppings in a white bowl
      Turkey Taco Soup
    • A plate of curry chicken and rice.
      Coconut Milk Curry with Chicken
    • a plate of biscuits smothered in white bacon cream gravy
      How to Make Gravy with Bacon Grease
    • graham cracker pralines
      Graham Cracker Pralines

    Dinner Ideas

    • Beef
    • Chicken
    • Seafood
    • Pasta

    Spring Recipes

    • a slice of strawberry cheesecake
      Homemade Air Fryer Cheesecake
    • a bowl of garlic parmesan chicken pasta
      Crockpot Garlic Parmesan Chicken Pasta
    • a bowl of a carrot and cucumber salad
      Carrot Cucumber Salad
    • casserole made in a round white dish
      Cornbread Pudding
    As fetured in yummly, foodgawker, parade, kitchen tyme, dishfolio, yum google, fridgg.

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Subscribe

    • Sign Up! for the latest recipes delivered via email

    Connect

    • Pinterest
    • Facebook

    Copyright © 2022 The Travel Palate

    All Rights Reserved