Panzanella Salad

This classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. This recipe is from FoodFood TV channel

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Panzanella Salad
Main Ingredients French Loaf
Cuisine Italian
Course Salads
Prep Time 6-10 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Panzanella Salad

  • 1 French Loaf


  1. Preheat oven at 180°C.
  2. Cut French loaf into large cubes and place on a baking tray. Crush garlic cloves and add on it. Drizzle some olive oil on top and add 5-6 shredded basil leaves, sea salt, crushed peppercorns and toss the cubes to mix. Put the tray in the preheated oven and toast for 2-3 minutes.
  3. To make dressing, combine red wine vinegar, sea salt, crushed peppercorns in a bowl. Whisk well by adding 3 tablespoons olive oil slowly.
  4. Cut bell pepper into triangles and place in a bowl. Add tomatoes and 4-5 torn basil leaves.
  5. Add onion and capers to the dressing and mix well crushing the capers.
  6. Break the toasted bread cubes.
  7. Add some dressing to the peppers and tomatoes alongwith some sea salt and mix well.
  8. Add toasted garlic and bread pieces and toss well.
  9. Place the salad on a serving plate. Drizzle remaining dressing into it and add remaining torn basil leaves.
  10. Serve immediately.

Nutrition Info

Calories 909 kcal
Carbohydrates 84.2 gm
Protein 15.2 gm
Fat 56.8 gm