5 from 5 votes
Panzanella Salad. Full of fresh tomatoes, cucumbers and onions. ~Beyond the Chicken Coop
Panzanella Salad
Prep Time
20 mins
Total Time
20 mins
Fresh summer salad with fresh veggies.
Course: Salad
Cuisine: American, Mediterranean
Keyword: bread salad, panzanella, Salad
Servings: 6 people
Calories: 117 kcal
Author: Kathy
  • 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 rolls 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 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.
Nutrition Facts
Panzanella Salad
Amount Per Serving
Calories 117 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 19mg 1%
Potassium 294mg 8%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 1g 2%
Vitamin A 37%
Vitamin C 93.7%
Calcium 2%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.