Panzanella Salad

Panzanella Salad

Yield: Makes 6 servings



  • 4½ cups day-old Italian bread, torn into bite-sized pieces
  • ¼ cup plus 3 Tbsp. olive oil
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1½ Tbsp. balsamic vinegar
  • 3 medium ripe tomatoes, cut into wedges
  • ½ cup sliced red onion
  • 8 basil leaves, chiffonade
  • 1/3 cup pitted green olives, halved
  • ¾ cup fresh mozzarella cheese, cut into bite-sized pieces


Preheat oven to 400 degrees.

In a large bowl, toss bread with ¼ cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet and toast in the oven until golden, about 5-10 minutes. Allow to cool slightly.

While the bread is in the oven, whisk together 3 Tbsp. of olive oil and the balsamic

vinegar in a small bowl. Set aside.

In a large bowl, gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.


Equipment you will need:

Measuring cups and spoons, Baking sheet, Knife, 2 large bowls, 1 small bowl, Whisk.

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