Panzanella Bread Salad with Cherry Tomatoes
The perfect summer salad, this Panzanella Bread Salad with Cherry Tomatoes is full of fresh flavor! A twist on the Italian classic, this salad is run through the garden with juicy tomatoes, cucumber, basil, red onion, kalamata olives, feta cheese and tangy white wine vinaigrette! You'll want to make this one all summer long!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American, Italian
Servings: 4
Calories: 828kcal
- 4 cups crusty bread cut in cubes
- 1 Tablespoon olive oil
- 2 cups cherry tomato
- 1 cucumber chopped
- ½ cup kalamata olives
- ¼ cup red onion sliced
- ⅓ cup feta cheese crumbled
- 4 leaves basil chopped
For the Vinaigrette
- 1 small clove garlic minced
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 2 Tablespoons white or red wine vinegar
- 2 Tablespoons olive oil
Preheat oven to 400°. Cut bread into 1 inch cubes and toss on a sheet pan with 1 Tablespoon of olive oil and a pinch of salt. Bake 7 minutes.
Add all ingredients to a large bowl, including the toasted bread. Shake the dressing ingredients together in a jar, or whisk in a small bowl, and toss well with the salad.
Pour into a serving bowl and garnish with more basil leaves.
- Additional ingredients or substitutions can include red bell peppers, artichokes, sun-dried tomatoes, capers, white beans or chickpeas, fresh mozzarella pearls, toasted pine nuts, or a handful of spinach, arugula or other herbs.
- Cherry tomatoes can be substituted with any kind of tomatoes, chopped into bite-sized pieces.
Calories: 828kcal | Carbohydrates: 131g | Protein: 29g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 2139mg | Potassium: 606mg | Fiber: 8g | Sugar: 14g | Vitamin A: 575IU | Vitamin C: 20mg | Calcium: 227mg | Iron: 10mg