Classic Italian Panzanella Salad

Classic Italian Panzanella Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

This classic bread and tomato salad pairs well with any roasted meat or poultry entrée. Double the recipe and it can also make a great side dish at your holiday feast this year!

  • Servings
    4 Servings
  • Serving size
    1/4 of recipe
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 of recipe
  • Amount per serving Calories 160

  • Total Fat 8g
    • Saturated Fat 1.2g
  • Cholesterol 0mg
  • Sodium 455mg
  • Total Carbohydrate 20g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 4g
  • Potassium 415mg


  • medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
  • fine sea salt
    1/2 tsp
  • Italian bread (good quality such as multigrain Ciabatta)
    2 cup
  • cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
    1 cup
  • celery (sliced 1/2-inch thick)
    2 stalks
  • small red onion (cut in half and thinly sliced)
  • freshly ground black pepper
    1/4 tsp
  • red wine vinegar
    2 tbsp
  • Extra Virgin Olive Oil
    2 tbsp
  • fresh basil leaves (torn into strips)
    1/2 cup
  • flat Italian parsley leaves (roughly chopped)
    1 cup


  1. Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.

  2. Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.

  • Recommended

    This was SO good and SO easy! I didn't put the bread in, of course :) But the rest of it we used. I wish we'd made more because I'll bet it would refrigerate and get even better. It's going in the regular rotation.