Panzanella: A Simple Italian Bread Salad

“Topped with a zesty vinaigrette, this Italian Bread Salad known as Panzanella is a simple salad that won’t disappoint. It’s an easy dish, filled with your favourite vegetables that can be customized any way you like to put all those tasty garden vegetables to good use.”

- The Delicious Spoon

Italian Bread

main ingredient:


Salad – 5 cups Calabrese bread cubed; about half a loaf – 3 tbsp olive oil – 1 tsp salt – 3 large ripe tomatoes seeds removed, cut into bite-sized pieces – 1 large garden cucumber peeled, quartered cut into 1" pieces – 1 red pepper cut into bite-sized pieces, stems and seeds removed – 1 yellow pepper cut into bite-sized pieces, stems and seeds removed – 1/2 red onion thinly sliced – 20 basil leaves coarsley chopped – 15 large pitted green olives


Dressing – 1/2 cup olive oil – 3 tbsp white wine vinegar – 1 tsp garlic minced – 1/2 tsp fresh oregano finely chopped – 1/2 tsp salt – 1/4 tsp dry mustard – 1/4 tsp black pepper

Panzanella: A Simple Italian Bread Salad


8 Servings


Dinner, Lunch, Salad, Side Dish


25 Minutes



1. Preheat the oven to 375 F. In a large bowl, toss the bread cubes with 3 tbsp of olive oil and 1 tsp salt.  Spread the prepared bread cubes evenly on a baking sheet and bake in the oven for about 12-15 minutes flipping halfway through.  Bake until golden brown.  Remove from the oven and set aside.


2. In a large bowl (you can use the same one used for the bread) add all of the vegetables, basil, olives and baked bread cubes.


3. In a small bowl prepare the vinaigrette by adding a half a cup of olive oil, salt, pepper, white wine vinegar, dry mustard powder and oregano.  Mix well to combine.


4. Pour the dressing over the vegetable and bread mixture just before serving and toss to coat.  Serve cold.



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