Toasted Panzanella Recipe | Vegetarian Times Skip to main content

Toasted Panzanella

This hearty bread salad is ideal for picnics and cookouts because the longer it sits, the better it gets. Try making it with colorful heirloom tomatoes.



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1 small loaf French bread, cut into 1-inch cubes (about 4 cups)
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¼ cup olive oil
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3 cloves garlic, minced (about 1 Tbs.)
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1 ½ lb. tomatoes, diced (about 3 ½ cups)
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1 medium-size cucumber, peeled, seeded and diced (about 1 cup)
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1 small red onion, thinly sliced (about ½ cup)
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¼ cup green olives, pitted and coarsely chopped
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¼ cup basil, cut into thin ribbons
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2 Tbs. red wine vinegar
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2 tsp. capers, drained and coarsely chopped
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1 tsp. sugar
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½ tsp. lemon zest


1. Preheat oven to 350°F. Spread bread cubes on baking sheet. Bake 15 to 20 minutes, or until golden brown.

2. Heat oil in small saucepan over medium-low heat. Cook garlic 2 minutes, or until fragrant.

3. Place all remaining ingredients in large serving bowl. Add olive oil mixture, and toss to coat. Season to taste with salt and pepper. Let stand 20 minutes to allow flavors to develop. Adjust seasonings if necessary, and serve.

Nutrition Information: 

4 g
Total Fat: 
14 g
Saturated Fat: 
2 g
29 g
266 mg
4 g
7 g
Serves 4

Comments on this Recipe

I love salads and this is the best recipe that I have ever made! It is a great combination of flavors. The only adjustments I made is I substituded the cucumbers with 2 cups of diced zucchini and added a little salt and a fair amount of fresh ground pepper. This made a meal for my husband and I. This recipe is a keeper!!!