Generations of Italians have put day-old bread to good use with this inspired bread salad. Use end-of-season heirloom tomatoes in a variety of hues for a stunning effect.

panzanella served in a wooden bowl
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
6 mins
Stand Time:
15 mins
Total Time:
41 mins


  • 3 cup Italian bread cubes

  • 2 tablespoon olive oil

  • 1 ½ cup coarsely chopped tomatoes (3 medium)

  • ½ small 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. Preheat oven to 450°F. Place bread cubes in a shallow baking pan. Drizzle with 2 tablespoons oil; toss gently to coat. Bake about 6 minutes or until toasted, stirring once or twice. Cool.

  2. In a large bowl combine bread cubes, tomatoes, onion, and basil. Set aside.

  3. For dressing, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over bread mixture; toss gently to coat.

  4. Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over lettuce.


To save time, substitute 1/4 to 1/3 cup bottled Italian salad dressing for the homemade dressing.

Nutrition Facts (per serving)

268 Calories
15g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 268
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 416mg 18%
Total Carbohydrate 28g 10%
Total Sugars 3g
Protein 5g
Vitamin C 21.3mg 107%
Calcium 70.7mg 5%
Iron 2.2mg 12%

*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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