Panzanella Salad


Panzanella is a delicious Tuscan salad that's a take on traditional bruschetta. Usually a great way to use up day-old bread and ripe tomatoes, this recipe takes things up a notch with garlicky toasted French bread and a mix of colorful summer veggies dressed in a yummy vinaigrette.  

Prep Time:  20 minutes
Cook Time: 10 minutes
Yield: 8 Servings



  • ¼ cup olive oil
  • 2 TB champagne vinegar
  • ½ tsp Dijon mustard
  • 1 tsp kosher salt
  • ¼ tsp black pepper

       For the Salad

  • 3 TB olive oil
  • 6 cups diced French bread
  • 1 tsp kosher salt
  • 1 tsp minced garlic
  • 3 large ripe tomatoes, diced
  • 1 large cucumber, quartered lengthwise, seeded, diced
  • 1 orange bell pepper, seeded, diced
  • 1 yellow bell pepper, seeded, diced
  • 1 medium red onion, quartered, thinly sliced
  • ¾ cup chopped fresh basil


Whisk together vinaigrette ingredients in a small bowl.  Keep chilled until ready to serve.  Heat olive oil over medium heat in a large non-stick sauté pan. Add bread cubes and cook for approximately 10 minutes, stirring often, until well toasted. Remove from heat and stir in garlic. Reserve cubes at room temperature until ready to serve (may be made up to 1 day ahead). 

When ready to serve combine tomatoes, cucumber, peppers, onion, and basil in a large bowl. Drizzle with vinaigrette and toss well. Fold in bread cubes and serve immediately. Adorable served in small cups for a party!