In this healthy panzanella recipe, a classic Italian bread salad recipe, juicy tomatoes full of bright acidity are delicious when combined with the sweetness of basil and leftover bread. Bring out your best olive oil and vinegar and serve this bread salad with grilled meat or fish. Source: EatingWell Magazine, September/October 2013

Emily Horton


Ingredient Checklist


Instructions Checklist
  • Cut larger tomatoes into wedges or chunks; cut any cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil. Add bread.

  • Whisk oil, vinegar, salt and pepper in a small bowl. Pour it over the salad and gently toss to coat the bread well. Let stand for about 5 minutes before serving.


To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.

Nutrition Facts

192 calories; 10.6 g total fat; 1.5 g saturated fat; 242 mg sodium. 426 mg potassium; 20.8 g carbohydrates; 2.8 g fiber; 6 g sugar; 4 g protein; 1541 IU vitamin a iu; 25 mg vitamin c; 77 mcg folate; 64 mg calcium; 2 mg iron; 26 mg magnesium; 1 g added sugar;