Garden Bounty Panzanella Salad Recipe

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Garden Bounty Panzanella Salad Recipe
Garden Bounty Panzanella Salad Recipe photo by Taste of Home
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Garden Bounty Panzanella Salad Recipe

Read Reviews
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Publisher Photo
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts
Recommended: Fresh Basil Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1/4 cup olive oil
  • 12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
  • 4 large tomatoes, coarsely chopped
  • 1 English cucumber, coarsely chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup Italian salad dressing

Directions

In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes.
Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing. Yield: 16 servings (1 cup each).
Originally published as Garden Bounty Panzanella Salad in Taste of Home June/July 2016, p25

Nutritional Facts

1 cup: 131 calories, 6g fat (1g saturated fat), 1mg cholesterol, 310mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 1/4 cup olive oil
  • 12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
  • 4 large tomatoes, coarsely chopped
  • 1 English cucumber, coarsely chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup Italian salad dressing
  1. In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes.
  2. Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing. Yield: 16 servings (1 cup each).
Originally published as Garden Bounty Panzanella Salad in Taste of Home June/July 2016, p25

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Reviews forGarden Bounty Panzanella Salad

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dublinlab User ID: 1682119 252532
Reviewed Aug. 11, 2016

"I made this the other night for a homecraft/fair potluck. I left some bread in a bowl and the ch. veg in a bowl wit's some dressing for my husband. I took the rest with me. Amazing! Put the dressing on in the last 5 minutes. I used a chic cabana baguette, perfect. This will be a repeat recipe. Janet. VFE"

MY REVIEW
Remenec User ID: 6059530 251729
Reviewed Jul. 22, 2016

"This was very fresh and delicious! I loved the bright array of veggie in this dish. I did add some extra greens, in addition to the basil. I will never buy croutons after making this salad! The French bread was delicious. I did have to add a tiny bit more olive oil to get the bread cubes nice and toasty. But I loved this salad and will definitely make it again!"

MY REVIEW
curlylis85 User ID: 3166950 249621
Reviewed Jun. 20, 2016

"This tastes so summery and fresh! It's a great side dish for barbecues or potlucks and it also was good for leftovers the next day."

MY REVIEW
ReneeMurby User ID: 7119369 249163
Reviewed Jun. 7, 2016

"This is GREAT! Bright fresh flavor, lovely color, taste and texture. Great to please a crowd."

MY REVIEW
LPHJKitchen User ID: 7521213 248815
Reviewed May. 30, 2016

"Seriously... this salad will be my go-to for potlucks. Oh my... SO good! I loved the flavors of the vegetables and dressing but my favorite was the crispy bread cubes!"

MY REVIEW
annrms User ID: 2649709 248482
Reviewed May. 22, 2016

"We greatly enjoyed this salad! I added some poached chicken to the mix, and I added some tube basil to the dressing. Delicious!"

MY REVIEW
HomeChefColleen User ID: 7305751 248089
Reviewed May. 11, 2016

"This is verifiably delicious!! Unreal. And less than 200 calories per serving, doubly awesome! And I made the Italian salad dressing using the Taste of Home California Garlic Pepper seasoning. All around yummy! (And I didn't have fresh basil so I threw in some dried.)"

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