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Panzanella is an easy recipe for the classic Tuscan bread salad and is bursting with heirloom tomatoes, cucumber, mozzarella and fresh basil, the flavors and colors of summer!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Panzanella is the classic Tuscan bread salad bursting with heirloom tomatoes, cucumber, mozzarella and fresh basil! 

Course: Salad, Side Dish
Cuisine: Italian
Keyword: bread salad, Italian bread salad, panzanella
Servings: 12
Calories: 353 kcal
Author: Gwynn Galvin
  • 1 12 ounce rustic Italian bread , cut in 1-inch pieces, 8 cups
  • 1 pint heirloom grape tomatoes , halved lengthwise
  • 1 cucumber , halved lengthwise, seeded and chopped, 2 cups
  • 8 ounces bocconcini, halved
  • 1 cup thinly sliced fresh basil leaves
  • 1/4 cup thinly sliced red onion
  • 1/2 cup olive oil
  • 6 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1 clove garlic, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. pepper
  1. Preheat oven to 425F. Arrange bread in single layer on baking sheet and bake 20 minutes until toasted; cool.

  2. In large bowl combine toasted bread, tomatoes, cucumber, bocconcini, basil and red onion.
  3. In small bowl whisk olive oil, vinegar, Dijon, sugar, garlic, kosher salt and pepper until blended.
  4. Pour over bread mixture and toss until evenly coated. Cover and refrigerate at least 8 hours. Stir before serving.
Recipe Notes

Makes 12 cups. 

Recipe can be halved to make 6 cups.

Nutrition Facts
Amount Per Serving
Calories 353 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 7mg2%
Sodium 321mg14%
Potassium 220mg6%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 14g16%
Protein 7g14%
Vitamin A 452IU9%
Vitamin C 7mg8%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.