Well, I know where NOT to take this salad. Haha. I think some people are just really basic when it comes to food. That’s not a bad thing at all. It’s just that some prefer to stick to good ‘ol iceberg salad and are a little apprehensive about trying new things. It happens. I took this Panzanella Salad to a get together and no one tried it. But, guess what, it’s delicious. They missed out. Who doesn’t love panzanella? I did make one huge mistake in trying to hurry so the roasted tomatoes were really warm and kinda mushed things up a bit. Oh well. Ok, on to the recipe…

What Is Panzanella?

Panzanella is a Tuscan chopped salad of bread and tomatoes.

Panzanella may also contain onions and basil, and is dressed with olive oil and vinegar.

What Kind Of Bread Is Used In Panzanella?

Traditional panzanella is made with stale, dried bread.

Italian bread that is a couple of days old can be used to make panzanella.

Are Tomatoes Good For You?

Tomatoes are a great source of vitamin C, potassium, folate and vitamin K.

Tomatoes are also a great source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

Panzanella Salad

Panzanella Salad

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Servings: 8
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes


Panzanella is a Tuscan chopped salad of bread and tomatoes.


  • 1 Loaf Bread, Italian, Large, a couple days old is best
  • 6-8 Tomatoes, large
  • 1/2 Cup Olive Oil, Extra virgin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper, ground
  • 2 Cloves Garlic, minced
  • 4 Tablespoons Vinegar, Good Balsamic
  • 1 Cup Basil, Fresh chopped
  • 1/2 Cup Cheese, Pecorino Romano


  • Slice the bread through the middle and cut into 1" cubes.
    1 Loaf Bread
  • Drizzle with Olive oil and bake at 400 until crisp like croutons. Usually only takes about 10 min and I turn mine halfway through.
  • Chop tomatoes and place on a lightly greased baking sheet.
    6-8 Tomatoes
  • Drizzle with more olive oil, salt, and fresh black pepper.
  • Roast until soft. Usually about 20 min, sometimes longer.
  • Let bread and tomatoes cool. Seriously. Do it.
  • Whisk together the olive oil, balsamic vinegar, salt, pepper and garlic.
    1/2 Cup Olive Oil, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, 4 Tablespoons Vinegar, 2 Cloves Garlic
  • Taste. If it's too oily add a little more balsamic. Also taste for seasoning. I know it's annoying, but depending on your oil and vinegar your salt and pepper measurements could change. Sometimes I'll thrown in a little lemon juice just to brighten things up.
  • Toss bread, tomatoes, basil, dressing and cheese together.
    1/2 Cup Cheese, 1 Cup Basil
  • Refrigerate 20 min and serve!


Left over panzanella really does not store. Eat fresh while the bread is crisp.


Serving: 1gCalories: 397kcalCarbohydrates: 46gProtein: 12gFat: 19gSaturated Fat: 4gCholesterol: 7mgSodium: 636mgPotassium: 389mgFiber: 5gSugar: 8gVitamin A: 997IUVitamin C: 14mgCalcium: 184mgIron: 3mg
Author: Sweet Basil
Course: Over 100 Family Reunion Food Ideas

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