5 from 5 votes
Panzanella Salad on a white plate with a fork.
Panzanella Salad
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Fresh summer salad with fresh veggies.
Course: Salad
Cuisine: American, Mediterranean
Keyword: bread salad, panzanella, Salad
Servings: 8 people
Calories: 160 kcal
Author: Kathy
  • 1/2 loaf French Bread
  • 2 cups cherry tomatoes halved
  • 1/2 large sliced red onion
  • 2 cups chopped bell peppers red, yellow, or orange
  • 1 cucumber chopped unpeeled
  • 1/4 cup red wine vinegar
  • 2 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 Tablespoon fresh basil leaves thinly sliced.
  • salt and pepper
  1. Slice bread and lightly brush with olive oil. Place slices on hot grill just until lightly browned.
  2. Let bread cool and rough chop into 1 inch pieces.

  3. Mix all veggies in large bowl.
  4. In separate bowl, mix vinegar, garlic, olive oil together and mustard. Add salt and pepper to taste.
  5. Pour dressing over veggies and mix together.

  6. Stir in bread and mix.
  7. Sprinkle in fresh basil.
  8. Let sit 10 minutes before serving so bread can absorb the vinaigrette.
Recipe Notes

1/2 loaf French bread cubed is approximately 3 cups.

Nutrition Facts
Panzanella Salad
Amount Per Serving
Calories 160 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 143mg6%
Potassium 253mg7%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 1389IU28%
Vitamin C 58mg70%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.