Italian Panzanella Bread Salad

    1 hour 42 mins

    Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavours of Sicilian cuisine.

    26 people made this

    Serves: 10 

    • 230g country style white bread, cut into 2.5cm cubes
    • 3 tablespoons (45ml) garlic flavored olive oil
    • 1/2 teaspoon coarse salt
    • 1 (450g) can chickpeas, rinsed and drained
    • 2 cups (450g) red or yellow teardrop tomatoes, halved
    • 1/3 cup chopped green capsicum
    • 1/3 cup chopped red capsicum
    • 1 small red onion, cut into 2cm slices
    • 10 kalamata or black olives, pitted and halved
    • 1/3 cup (80ml) Italian basil pesto
    • 1/4 cup (60ml) balsamic vinegar
    • 1 tablespoon minced fresh rosemary
    • 1/4 teaspoon black pepper
    • 110g crumbled goat cheese
    • 1 head green or red leaf lettuce
    • 1/4 cup (30g) toasted pine nuts

    Prep:30min  ›  Cook:12min  ›  Extra time:1hr marinating  ›  Ready in:1hr42min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking tray, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
    3. Toss together the chickpeas, tomatoes, capsicum, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
    4. To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

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    Reviews in English (19)


    I won 1st Place for this salad that I re-named Tuscan Bread Salad! I had to substiute a few items because of availability- I live in Mexico. I used a homemade sourdough bread- no artisan breads here and also grape tomatoes, cannellini beans ,feta, orange and yellow peppers( left out the red & green peppers)and also added some summer sausage cut in quarters. I also sprinkled the feta cheese on top to give it a better visual presentation. The judges must have loved it- 25% judging for presentation and 75% for taste! I also added some rosemary and basil springs along side the platter I put it on. Thanks again for this great recipe!  -  25 May 2007  (Review from Allrecipes US | Canada)


    Oh, my gosh! This was my favorite salad so far! i couldn't find any tear-drop tomatoes so I had no tomatoes in it and I used feta cheese instead of the goat but stuck with the rest of the recipe. It was absolutely phenominal! I loved it. My husband and sister really enjoyed it as well. It had so much flavor. Thanks for the recipe! I will definitely be making this again as well as putting it in my "potluck" recipes so others can enjoy it!  -  10 Nov 2006  (Review from Allrecipes US | Canada)


    Simple and delicious. I made it for a work meeting and it was a huge hit. Everyone wanted the recipe.  -  22 Sep 2006  (Review from Allrecipes US | Canada)