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

Ingredients

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

Instructions

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.

Video

Nutrition

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