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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.
Course: Salad
Cuisine: Italian



  • 1/4 cup olive oil
  • 2 tbs champagne vinegar
  • 1/2 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

For the Salad

  • 3 large ripe tomatoes diced
  • 1 tsp minced garlic
  • 1 tsp kosher salt
  • 3 tbs olive oil
  • 3/4 cup chopped fresh basil
  • 1 large cucumber quartered lengthwise, seeded, diced
  • 1 medium red onion quartered, thinly sliced
  • 1 ct yellow bell pepper seeded, diced
  • 1 ct orange bell pepper seeded, diced
  • 6 cups diced French bread
  • 3/4 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 saut√© 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. These are adorable served in small cups for a party!

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