Panzanella – Italian Bread Salad

Step-by-step method

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At a glance

This Italian bread salad brings together toasted stale bread, fresh summer tomatoes, and crisp cucumber in a simple, flavorful dish that comes together in about 22 minutes. The key is toasting the bread until it's golden and crispy, then tossing it with garlic while warm so it soaks up all those delicious flavors. Once everything cools, mixing it all together with a light olive oil and vinegar dressing creates the perfect light meal or side dish.

  1. Toast the bread

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    Toast the bread

    Cut any slightly stale bread into pieces, drizzle with oil, season with salt and bake in the oven until crisp.

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  2. 2/4

    Toss with garlic

    Once baked, it's great to toss the bread with crushed garlic while still warm.

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    Let it cool

    Leave to cool.

Panzanella – Italian Bread Salad

bohynekuchyne
Active time total 22 min
Prep 12 min Cook 10 min
Plus 10 min of resting (not counted in active time)
9 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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What's in it?

700 kcal

Calories

98 g

Carbohydrates

27 g

Fats

17 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A great way to use up stale bread and sun-warmed tomatoes from the garden. This recipe was largely inspired by Frances Mayes' book "Under the Tuscan Sun", which I love returning to again and again. Among other things, it's packed with recipes, and I always find something new in it.

Vegetarian Salad Italian Mediterranean

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