Panzanella Salad

Panzanella Salad


294 people made this

About this recipe: Italian bread and tomato salad! Capers work great in place of the olives too!


Serves: 8 

  • 6 cups day old Italian bread, torn into bite-size pieces
  • 1/3 cup (80ml) olive oil
  • 1/4 teaspoon salt and pepper to taste
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons balsamic vinegar
  • 4 medium ripe tomatoes, cut into wedges
  • 3/4 cup sliced red onion
  • 10 Italian basil leaves, shredded
  • 1/2 cup pitted and halved green olives
  • 150g fresh mozzarella, cut into bite-size pieces

Prep:15min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:45min 

  1. Preheat oven to 200 degrees C (400 degrees F).
  2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking tray, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

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