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Panzanella – Italian Bread Salad

Delicious, light but satisfying, and a great way to use your old bread and fresh veggies. This won’t store, so just make what you know you’ll eat.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Keyword bread, bread-salad
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • ½ loaf Italian or rustic bread somewhat stale is OK, cubed into bite size pieces. Toast in oven at 350-400 until crisp.
  • 1 cup chopped tomatoes can also use halved cherry tomatoes.
  • 1/2 cup cucumber chopped into bite size pieces
  • 1/2 cup chopped red onion
  • ½ cup chopped fresh basil and/or parsley
  • 1 cup diced feta or baby mozzarella cheese
  • ½ cup drained and pitted chopped Kalamata olives
  • 1 can drained and rinsed white beans garbanzo, great northern, your choice.
  • Salt pepper and additional fresh herbs like marjoram, dill, oregano, diced garlic, fennel and thyme to taste.
  • You can also add whatever fresh veggies you have on hand. Green beans pea pods, peppers, roasted zucchini or eggplant, broccoli or cauliflower, carrots or avocado. Cut into bite size pieces.

Balsamic Vinaigrette Dressing

  • 1/4 cup olive oil
  • ¼ cup balsamic vinegar
  • Dash of mustard optional

Instructions

  1. In a large salad bowl, combine ingredients other than dressing, adding cheese last. Dress lightly and serve.
  2. Whisk or shake in a covered glass jar until well blended.

Recipe Notes

Balsamic Vinaigrette
1/3 cup olive oil
¼ cup balsamic vinegar
Dash of Dijon mustard
Whisk or shake in a covered glass jar until well blended.