Panzanella Salad

This salad is SO easy and loaded with flavor! Letting it soak up that extra virgin olive oil, the white balsamic and even the juices from the veggies makes it the perfect summer staple! 

Like so many classic Italian dishes - this one makes use of leftovers! In this case, the idea was to use up leftover or stale bread during the summer months. You don't have to use stale bread - you can leave fresh bread out overnight OR toss it in the oven for a few minutes until it dries out a bit.  You'll find some recipes that say to soak the bread in water to moisten it...but I feel like that's a wasted opportunity to add flavor! I'd rather wait a bit and let the bread soak up juices from its bowl-mates! If it's still too dry and crusty, THEN add some water (or more oil and vinegar!). 

This recipe is a very basic version and you can build on it from here. Want to add cucumbers? Throw 'em in there! Some fresh mozzarella? Have at it! As always, your food is YOURS and as long as you're cooking at home and feeding your family - you're doing it right! 

Buon Appetito!


Panzanella Salad
Serves 4

2 C. stale, crusty bread, cubed
1 C. cherry or grape tomatoes, halved
1/4 of a red onion, sliced
extra virgin olive oil
white balsamic vinegar
salt & pepper


Combine all ingredients in a large bowl. Toss to coat. Refrigerate for 1 hour or up to overnight before serving to allow the flavors to soak into the bread. 

If the bread is too hard and crunchy, add some water before serving to moisten it through.