Panzanella Italian Bread Salad Recipe

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Servings: 8


Cost per serving $1.07 view details
  • 1 lrg Round loaf peasant bread cut 1" cubes
  • 1 x Shallot finely minced
  • 1 x Garlic clove mashed to paste
  • 2 tsp Grated lemon rind
  • 1/4 c. Balsamic vinegar
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 c. Extra-virgin extra virgin olive oil
  • 5 x Ripe plum tomatoes seeded, minced
  • 1 x Green bell pepper seeded, minced
  • 1 x Yellow, orange or possibly red bell pepper seeded, minced
  • 1 x Cucumber peeled, seeded,
  •     and minced
  • 1 med Fennel bulb trimmed, minced,
  •     with feathery greens (fronds) reserved
  • 1/2 c. Nicoise olives pitted, halved
  • 12 x Basil leaves shredded


  1. Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hrs. Alternatively, bake the cubes in a 300 degree oven for 10 to 20 min till dry out but not toasted.
  2. In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add in the extra virgin olive oil in a stream, whisking constantly till well combined. Add in the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper.
  3. Thirty min before serving the salad add in the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 min.
  4. This recipe yields 8 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 8 servings
Calories 154  
Calories from Fat 122 79%
Total Fat 13.77g 17%
Saturated Fat 1.9g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 18mg 1%
Potassium 346mg 10%
Total Carbs 7.35g 2%
Dietary Fiber 2.1g 7%
Sugars 3.98g 3%
Protein 1.3g 2%
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