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Panzanella Salad (Bread Salad)

Panzanella Salad (Bread Salad)

  • Prep

    25 m
  • Ready In

    35 m
Andrea

Andrea

I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.
  2. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.
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Reviews

Christina
5

Christina

6/26/2012

YUM, YUM, YUM!!!!! I measured all of the ingredients for the dressing, using 1/4 cup of basalmic vinegar, instead of just 3 tbsps. (I used white basalmic), but other than that, I just eyeballed all of the other ingredients. I did cube the bread a bit earlier and let it 'dry' on a cookie sheet in a 350 degree oven for a few mins. This was a perfect combo of flavors, IMO. Even hubby, who doesn't like 'soggy bread' ate this up and commented on how good it was. A definite keeper! Thanks for sharing. :)

chefcouture*com
0

chefcouture*com

8/24/2014

super easy and very yummy! I did not have roma so used ordinary beefsteak tomatoes. dropped the oil down just a bit and followed the rest to the letter. Mixture of the ingredients presents very well.

fuzz butt
0

fuzz butt

7/14/2014

This is an awesome salad????

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