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Panzanella Salad

  • Author: A Foodie Affair
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 8


A refreshing summer salad that can be made anytime providing you have really good tomatoes. I use Balsamic Glaze so the tomato mixture doesn’t get the bread too soggy when the tomatoes are added to the bread.


4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2″ cubes
4 Tbsp extra-virgin olive oil
2 cups fresh vine-ripened tomatoes, diced or cherry tomatoes, halved
3/4 cup or so Mozzarella Pearls
1/4 to 1/2 cup fresh basil leaves, torn into pieces
3-4 stems fresh parsley
Coarse salt and freshly ground black pepper to taste
Balsamic Glaze


To dry out the bread, preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; drizzle a small amount of extra virgin olive oil just to lightly coat cubes. Dry in oven approximately 10 minutes.

Dice tomatoes and put in a colander until the juices come out of the tomatoes, about 20 minutes.  .

In a bowl, add tomatoes, basil, Mozzarella pearls, salt and pepper and Balsamic Glaze.

Add bread at the last minutes and toss.