Layered Panzanella Salad Recipe

Layered Panzanella Salad Recipe

How To Make Layered Panzanella Salad

This panzanella salad is a flavorful Italian dish tossed with homemade croutons, tomatoes, cucumbers, and cheese dressed with simple vinaigrette.

Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes



For Homemade Croutons:

  • 4ozciabatta,or 3 cups cubed), or crusty sourdough bread, preferably stale, ¼th of a standard 1-lb loaf
  • 2tbspextra-virgin olive oil
  • ¼tspfine sea salt

For Vinaigrette:

  • 2tbspextra-virgin olive oil
  • 3tbspred wine vinegar
  • ½tspdried oregano,plus extra for garnish
  • 1clovegarlic,large
  • ½tspfine sea salt
  • freshly ground black pepper,to taste
  • ½small red onion,thinly sliced

For Salad:

  • 1lbtomatoes,cherry or grape, halved or quartered if large
  • 1lbadditional tomatoes,smaller tomatoes are better, cut into bite-sized pieces
  • 1small cucumber,(or 2 mini cucumbers), thinly sliced into rounds
  • 8ozfresh mozzarella,small mozzarella balls or tear a larger ball into bite-sized pieces, optional
  • cupfresh basil,(about ½ oz), roughly chopped
  • 2tbspkalamata olives,and/or capers, thinly sliced


  1. To make the croutons, preheat the oven to 425 degrees F. If desired, line a large, rimmed baking sheet with parchment paper for easy clean-up.

  2. Slice the bread into 1-inch cubes (no larger) and place them on the baking sheet. Drizzle the cubes with olive oil, sprinkle them with the salt, and toss until thoroughly combined.

  3. Bake for about 7 to 10 minutes until deeply golden.

  4. Meanwhile, prepare the salad dressing. In a bowl, combine the olive oil, vinegar, oregano, garlic, salt, and a generous amount of black pepper. Whisk until combined.

  5. Add the onion to mellow its flavor and lightly pickle it—first, cut the sliced onion down the middle to make the pieces more manageable.

  6. Then, stir the onions into the dressing. Place the bowl in the refrigerator while assembling the salad.

  7. To prepare the salad, transfer the prepared tomatoes to a large serving platter. Nestle about half of the croutons in between the tomatoes, and distribute the rest on top.

  8. Place the cucumber rounds and mozzarella all over the salad.

  9. Use a fork or hands to distribute the lightly pickled onions all over. Give the remaining dressing a stir and drizzle it over the salad.

  10. Sprinkle the basil and olives and/or capers on top, followed by a light sprinkling of extra black pepper and dried oregano. Ideally, let the salad marinate for 20 minutes (or up to 1 hour) before serving.


  • Calories: 214.56kcal
  • Fat: 14.09g
  • Saturated Fat: 4.86g
  • Monounsaturated Fat: 7.11g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 14.06g
  • Fiber: 2.20g
  • Sugar: 3.96g
  • Protein: 8.87g
  • Cholesterol: 22.40mg
  • Sodium: 462.82mg
  • Calcium: 178.58mg
  • Potassium: 360.61mg
  • Iron: 1.17mg
  • Vitamin A: 102.76µg
  • Vitamin C: 16.83mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!