Italian Panzanella Salad Recipe

Panzanella Salad 


• 2 cups cubed Italian bread, about half of one small loaf

• ¼ cup olive oil

• 2 cups mixed salad greens

• 12 cherry tomatoes

• ½ red onion, thinly sliced

• ½ cup fresh basil, cut into thin strips

• ¼ cup Gaeta or Niçoise olives

• ¼ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• salt and freshly ground pepper to taste

• ¼ cup thick shavings of Parmigiano Reggiano


1• Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss cubed bread with ¼ cup olive oil. Spread the bread evenly on a baking sheet and bake in preheated oven until golden, about 5-10 minutes. Remove and allow to cool.

2• In a salad bowl, combine salad greens, cherry tomatoes, sliced onions, basil, and olives.

3• In a small bowl, whisk together ¼ cup olive oil and balsamic vinegar. Toss the dressing mixture with the salad mixture and season with salt and pepper. Just before serving, toss in the shavings of Parmigiano Reggiano.

Serves 2-4

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