Tuscan Bread Salad (Panzanella)

Prep Time
Cook Time
Ready In

"A brightly colored summer salad with ripe, intriguing flavor. A great way to use up day old Italian (including ciabatta) or French bread. Cooking time indicated is really soaking time."

Original recipe yields 6 servings


  • Serving Size: 1 (264 g)
  • Calories 405.1
  • Total Fat - 18.2 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 10.6 mg
  • Sodium - 595.5 mg
  • Total Carbohydrate - 46.9 g
  • Dietary Fiber - 5.6 g
  • Sugars - 8.8 g
  • Protein - 13.7 g
  • Calcium - 393.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 52.1 mg
  • Thiamin - 0.5 mg

Step 1

Place all the bread in a large bowl.

Step 2

In small bowl mix together tomatoes, garlic paste, salt and pepper. Whisk 1/3 cup olive oil and 3 tablespoons of red wine vinegar into tomato mixture. Pour mixture over bread and toss until all liquid is absorbed.

Step 3

Soak capers in small bowl with 1 tablespoons red wine vinegar for 5 minutes; drain and mix in bell pepper strips and onions.

Step 4

In large serving bowl, arrange a layer of one-third of the soaked bread. Top with one third of bell pepper mixture; then one third of tomato mixture.

Step 5

Sprinkle with one-third of optional cheese, anchovies, olives and basil. Repeat layers two more times.

Step 6

Allow salad to set at room temperature for at least 45 minutes before serving. Pass extra virgin olive oil at the table.

Tips & Variations

No special items needed.