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Panzanella Salad



Simple salad that is loaded with colors and flavors.

Panzanella Salad


  • Heat the oil in a frying pan.  Add the bread chunks and as much or as little salt as you like.

  • Cook over low heat until browned. 

  • Set aside to cool.

  • Mix the vinaigrette ingredients and set aside.

  • In a serving bowl combine the salad ingredients.

  • Pour the bread into the vinaigrette and stir.

  • Add the bread and dressing to the salad and toss.

  • Allow to mingle for 10 minutes.


  • 3 Tbls. olive oil

  • 3 cups bread, cut into chunks, the thicker the bread the better (I used seseme hamburger buns)

  • salt and pepper

  • 1 cup cherry tomatoes,  cut in half

  • 1 cucumber, unpeeled, seeded, and diced (if using pickling cucumbers you will be several)

  • 1 red and yellow pepper, cut into strips

  • 1/2 red onion, diced

  • 3 Tbls. dill pickles, diced

  • Vinaigrette

  • 1 tsp. minced garlic

  • 1/2 Dijon mustard

  • 3 Tbls. Champagne vinegar

  • 1/2 olive oil

  • salt and pepper

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