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Panzanella Salad on a white plate with a fork.
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5 from 5 votes

Panzanella Salad

Fresh summer salad with fresh veggies.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Salad
Cuisine: American, Mediterranean
Servings: 8 people
Calories: 160kcal
Author: Kathy


  • ½ loaf French Bread
  • 2 cups cherry tomatoes halved
  • ½ large sliced red onion
  • 2 cups chopped bell peppers red, yellow, or orange
  • 1 cucumber chopped unpeeled
  • ¼ cup red wine vinegar
  • 2 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil
  • 1 Tablespoon fresh basil leaves thinly sliced.
  • salt and pepper


  • Slice bread and lightly brush with olive oil. Place slices on hot grill just until lightly browned.
  • Let bread cool and rough chop into 1 inch pieces.
  • Mix all veggies in large bowl.
  • In separate bowl, mix vinegar, garlic, olive oil together and mustard. Add salt and pepper to taste.
  • Pour dressing over veggies and mix together.
  • Stir in bread and mix.
  • Sprinkle in fresh basil.
  • Let sit 10 minutes before serving so bread can absorb the vinaigrette.


½ loaf French bread cubed is approximately 3 cups.


Calories: 160kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 58mg | Calcium: 26mg | Iron: 1mg