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


Recipe Summary

25 mins


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

about 1 1/3 cups
192 calories; protein 4g; carbohydrates 20.8g; dietary fiber 2.8g; sugars 5.9g; fat 10.6g; saturated fat 1.5g; vitamin a iu 1540.9IU; vitamin c 24.8mg; folate 77.1mcg; calcium 64.1mg; iron 1.7mg; magnesium 26.4mg; potassium 425.7mg; sodium 242.1mg; thiamin 0.2mg; added sugar 1g.

1 starch, 1 1/2 vegetable, 2 fat