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Panzanella salad with toasted bread cubes and fresh vegetables, all tossed in dressing.

Panzanella Salad

This panzanella salad is tomatoes, bell peppers, onion, cucumber and toasted bread cubes, all tossed in a homemade dressing. A fresh and light salad that's perfect for summer entertaining!
Course Salad
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 303kcal
Author Sara Welch


For the salad

  • 4 cups rustic Italian style bread cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 English cucumber halved, seeded and sliced
  • 1/3 cup red onion thinly sliced
  • 3 cups tomato cut into 1 inch pieces
  • 3/4 cup yellow bell pepper cut into 1/2 inch pieces
  • 2 tablespoons capers
  • 1/2 cup basil leaves sliced

For the dressing

  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 2 tablespoons finely minced shallot
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 cup olive oil
  • salt and pepper to taste


For the salad

  • Preheat the oven to 400 degrees F. Place the bread cubes in a bowl. Add the 2 tablespoons of olive oil and toss to coat.
  • Bake the bread cubes for 10-15 minutes until dry and lightly browned.
  • Place the bread, cucumber, onion, tomato, bell peppers and capers in a large bowl.

For the dressing

  • Place all of the dressing ingredients in a bowl and whisk until smooth.
  • Pour the dressing over the bread and vegetables. Toss gently to combine.
  • Cover and chill the salad for at least 30 minutes or up to 6 hours.
  • Stir in the basil, then serve.



Calories: 303kcal | Carbohydrates: 14g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 425mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2345IU | Vitamin C: 9.8mg | Calcium: 81mg | Iron: 1.7mg