Panzanella (Bread Salad)


This colorful Tuscan salad may be the inspiration of thrifty cooks using up day-old bread, but its sheer simplicity has made it an all-time favorite. Juicy tomatoes and crisp cucumbers give it refreshing coolness.

Panzanella (Bread Salad)
Photo: Con Poulos/Moving Waters Inc
Prep Time:
20 mins
Stand Time:
15 mins
Total Time:
35 mins


  • 3 cup dried Italian bread* torn into bite-size pieces or cut into 1-inch cubes

  • 1 ½ cup coarsely chopped seeded tomatoes (3 medium)

  • ½ of a medium red onion, cut into thin wedges and separated

  • ¼ cup snipped fresh basil or Italian (flat-leaf) parsley

  • 2 tablespoon red or white wine vinegar

  • 2 tablespoon olive oil

  • 2 cloves garlic, minced

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 4 cup torn or chopped romaine lettuce


  1. In a large bowl toss together bread pieces, tomatoes, onion, and basil. Set aside.

  2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over romaine lettuce.


To dry bread, tear or cube bread and spread in a shallow baking pan. Let stand at room temperature for at least 8 hours or up to 24 hours, stirring once or twice. (Or preheat oven to 300°F. Bake bread pieces for 8 to 10 minutes or until dry but not toasted, stirring once or twice.)

Nutrition Facts (per serving)

213 Calories
9g Fat
29g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 213
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 417mg 18%
Total Carbohydrate 29g 11%
Protein 6g
Potassium 388mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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