Easy Panzanella Salad Recipe

Easy Panzanella Salad Recipe

Photos of Easy Panzanella Salad Recipe

How To Make Easy Panzanella Salad

Put together a filling bowl of Italian panzanella for your next lunch meal! It’s made with fresh veggies and fruits, and comes with a tangy dressing.

Preparation: 25 minutes
Cooking: 10 minutes
Total: 35 minutes



  • 6cupsciabatta bread,torn into pieces
  • ¼cupolive oil
  • salt and pepper,to taste
  • 1lbtomatoes
  • ¼red onion,thinly sliced
  • 2tbspfresh basil,with oregano and/or parsley
  • 1cupfresh mozzarella,cocktail sized
  • 1cupcucumbers,sliced
  • ½cupkalamata olives,pitted

For Dressing:

  • ¼cupolive oil
  • 2tbspbalsamic vinegar,or white balsamic vinegar
  • salt and pepper


  1. Preheat the oven to 375 degrees F.

  2. Place the bread in a large bowl, then toss with olive oil, salt and pepper.

  3. Bake for 10 to 12 minutes until lightly browned and dried. Set aside to cool.


  1. Whisk together the olive oil and balsamic vinegar.

To Assemble:

  1. Place the the toasted bread, tomatoes, onion, mozzarella, cucumbers, and kalamata olives in a large bowl.

  2. Drizzle in the dressing, then gently toss to combine.

  3. Let sit for 15 minutes, tossing occasionally.

  4. Top with the basil and fresh pepper, serve, and enjoy!


  • Calories: 270.66kcal
  • Fat: 18.66g
  • Saturated Fat: 4.09g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 11.64g
  • Polyunsaturated Fat: 2.12g
  • Carbohydrates: 19.73g
  • Fiber: 2.51g
  • Sugar: 4.40g
  • Protein: 7.15g
  • Cholesterol: 11.06mg
  • Sodium: 337.27mg
  • Calcium: 132.88mg
  • Potassium: 241.67mg
  • Iron: 1.79mg
  • Vitamin A: 53.19µg
  • Vitamin C: 8.68mg
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