Panzanella Italian Bread Salad Recipe

This vibrant Panzanella salad is a taste of Tuscany! Crisp bread, juicy tomatoes, and fresh herbs create a symphony of flavor. While it requires a 1.5-hour marinating time (not included in prep), the effort is worth it! This quick-to-assemble salad pairs perfectly with hearty soups like pasta e fagioli. Get ready for a burst of Mediterranean sunshine on your plate!

Prep Time 25 mins

Cook Time 25 mins

Calories 270.9 kcal

Protein 9g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Panzanella Italian Bread Salad

Italian Bread
Cucumber
Bell Peppers
Fresh Chives
Red Onion
Oil Cured Black Olives
Olive Oil
Balsamic Vinegar
Red Wine Vinegar
Plum Tomatoes
1 tablespoon capers, drained
Garlic Clove
1 teaspoon salt
Fresh Ground Pepper
Fresh Basil

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How to Make Panzanella Italian Bread Salad

Preheat your broiler.
Line a baking sheet with aluminum foil. Arrange bread slices in a single layer on the baking sheet.
Broil 4-6 inches from the heat, turning once, until lightly golden brown (about 2-3 minutes per side).
Remove from oven and let cool slightly. Tear the toasted bread into large, bite-sized pieces.
In a large salad bowl, place half of the toasted bread.
Scatter half of the chopped cucumbers, bell peppers, and chives over the bread. Then, add half of the thinly sliced red onions and olives.
In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon white wine vinegar, 2 cups chopped tomatoes, 1 tablespoon capers, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour half of this dressing over the salad.
Repeat layers 5-7 with the remaining bread, vegetables, and dressing.
Gently toss the salad once or twice, being careful not to overmix. The bread should remain slightly chunky.
If the bread seems dry, drizzle with additional olive oil.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
About 20 minutes before serving, remove the panzanella from the refrigerator to allow it to come to room temperature.
Taste and adjust seasonings as needed.
Garnish with fresh basil leaves before serving. Drizzle with extra virgin olive oil and balsamic vinegar, if desired.

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

26g

Fat

12g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean Healthy Vegetarian Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation Breads Salads Easy European Italian 3 Steps Or Less

Frequently Asked Questions

How long does it take to make Panzanella Italian Bread Salad?

Panzanella Italian Bread Salad takes about 50 minutes from start to finish — roughly 25 minutes to prepare and 25 minutes to cook.

How many calories are in Panzanella Italian Bread Salad?

Panzanella Italian Bread Salad has approximately 270.9 calories per serving, with about 9 g protein, 9 g carbohydrates and 25 g fat.

What ingredients do I need for Panzanella Italian Bread Salad?

The key ingredients for Panzanella Italian Bread Salad are Italian Bread, Cucumber, Bell Peppers, Fresh Chives, Red Onion, Oil Cured Black Olives. See the full list with measurements above.