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Panzanella

Panzanella or “Bread Salad” is a versatile recipe loaded with cucumbers, tomatoes, and olives and is great on its own, or alongside your favorite grilled meat. Since cucumbers and tomatoes are delicious year-round, this Panzanella recipe is great in the summer when you don’t want to heat up the kitchen, or in the cooler months when you’re craving a lighter, easy to prepare meal. #panzanella #breadsalad

5 from 4 reviews

Panzanella or “Bread Salad” is a versatile recipe loaded with cucumbers, tomatoes, and olives and is great on its own, or alongside your favorite grilled meat. Since cucumbers and tomatoes are delicious year-round, this Panzanella recipe is great in the summer when you don’t want to heat up the kitchen, or in the cooler months when you’re craving a lighter, easy to prepare meal.

Ingredients

For the vinaigrette:

Instructions

  1. Heat oven to 250 degrees.
  2. Cut bread into one inch cubes then place them in a large bowl.
  3. Drizzle 2 tablespoons olive oil over the bread, tossing the cubes with your hands or tongs to coat.
  4. Line a sheet pan with the cubed bread. Toast for 25 minutes. Set aside when done.
  5. While bread is in the oven, prepare the tomatoes, cucumber, onion, olives, and basil.
  6. To prepare the salad, add bread 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.

For the vinaigrette:

Add all ingredients to a mason jar or small bowl. Shake or whisk until well combined.

Notes

Nutritional information is an estimate.

 

Keywords: Panzanella, bread salad, main dish salad

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