Hey, y'all! We all know that bread is the ultimate food. What if I told you that there was a salad that featured bread as the main ingredient? I'm pleased to introduce y'all to my Panzanella Salad with Vinaigrette today!

I hope you love this recipe as much as I do; it's a wonderful use of day-old bread!

Panzanella Salad With Vinaigrette

Subscribe To Receive New Posts Straight In Your Inbox

Panzanella Salad With Vinaigrette Ingredients

For the Salad

• Half of a 1 lb. French Bread Loaf, cut into 1-inch cubes
• 1 cup cherry tomatoes, halved
• 1 cup red bell pepper, diced
• 1 cup orange or yellow bell pepper, diced
• 1 cup cucumber, sliced
• ½ cup red onion, thinly sliced
• ½ cup basil, chopped
• 3 tbsp. extra virgin olive oil
• 1 tsp. salt
• 2 tbs. capers (optional)

Vinaigrette Dressing

• ½ c. extra virgin olive oil
• 3 tbsp. white wine vinegar
• 1 tsp. garlic, minced
• 1 tsp. Dijon mustard
• ½ tsp. salt
• ¼ tsp. pepper

How to Make Panzanella Salad With Vinaigrette

1. Preheat oven to 350F.
2. Slice French bread loaf and cube into 1-inch pieces (roughly 5-6 cups). Place on large, rimmed cookie sheet. 
3. Drizzle 3 tbsp. of extra virgin olive oil over bread and toss to coat. Sprinkle a teaspoon of salt over bread cubes, tossing again to coat.  Toast bread cubes in oven for 10-12 minutes or until golden brown, stirring a couple times during baking.  Remove from oven and cool.
4. Prepare vegetables.  Halve cherry tomatoes, salt them, and place in small collider to allow excess juice to drain.  Chop bell peppers.  Cut cucumber in half lengthwise and slice into thin slices.  Cut onion into thin slices.  Chop or tear basil into about ½ inch pieces.
5. To make dressing: in a bowl add garlic, Dijon mustard, and white wine vinegar, whisking until combined.  Slowly pour olive oil into vinegar mixture, whisking constantly to make an emulsion.  Add salt and pepper and whisk until incorporated.
6. In a large bowl, add cooled toasted bread cubes, cut vegetables, chopped basil, and capers, tossing to combine.  Pour dressing over salad and toss to coat bread and vegetables.
7. Garnish with additional sliced basil if desired. Serve immediately after preparing.

Pro Tips For Making This Recipe

1. Panzanella unfortunately does not store well; prolonged storage makes bread cubes chewy.

Frequently Asked Questions

Other Recipes You'll Love

1. Couscous salad with Mandarin Oranges
2. Kale and Brussels Sprout Salad
3. Southern Grape Salad

Panzanella Salad With Vinaigrette Recipe

Panzanella Salad with Vinaigrette

JC Phelps

My Panzanella Salad with Vinaigrette is simply divine. Who doesn't love a salad made out of bread?

5 from 27 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American

Servings 8

Calories 275 kcal

Ingredients

  

1x2x3x

For the Salad

• Half of a 1 lb. French Bread Loaf cut into 1-inch cubes
• 1 cup cherry tomatoes halved
• 1 cup red bell pepper diced
• 1 cup orange or yellow bell pepper diced
• 1 cup cucumber sliced
• ½ cup red onion thinly sliced
• ½ cup basil chopped
• 3 tbsp. extra virgin olive oil
• 1 tsp. salt
• 2 tbs. capers optional

Vinaigrette Dressing

• ½ c. extra virgin olive oil
• 3 tbsp. white wine vinegar
• 1 tsp. garlic minced
• 1 tsp. Dijon mustard
• ½ tsp. salt
• ¼ tsp. pepper

Instructions

 

• Preheat oven to 350F.
• Slice French bread loaf and cube into 1-inch pieces (roughly 5-6 cups). Place on large, rimmed cookie sheet.
• Drizzle 3 tbsp. of extra virgin olive oil over bread and toss to coat. Sprinkle a teaspoon of salt over bread cubes, tossing again to coat.  Toast bread cubes in oven for 10-12 minutes or until golden brown, stirring a couple times during baking.  Remove from oven and cool.
• Prepare vegetables.  Halve cherry tomatoes, salt them, and place in small collider to allow excess juice to drain.  Chop bell peppers.  Cut cucumber in half lengthwise and slice into thin slices.  Cut onion into thin slices.  Chop or tear basil into about ½ inch pieces.
• To make dressing: in a bowl add garlic, Dijon mustard, and white wine vinegar, whisking until combined.  Slowly pour olive oil into vinegar mixture, whisking constantly to make an emulsion.  Add salt and pepper and whisk until incorporated.
• In a large bowl, add cooled toasted bread cubes, cut vegetables, chopped basil, and capers, tossing to combine.  Pour dressing over salad and toss to coat bread and vegetables.
• Garnish with additional sliced basil if desired. Serve immediately after preparing.

Notes

1. 1. Panzanella unfortunately does not store well; prolonged storage makes bread cubes chewy.

1.  

Nutrition

Calories: 275kcalCarbohydrates: 18gProtein: 4gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 596mgPotassium: 163mgFiber: 2gSugar: 3gVitamin A: 770IUVitamin C: 30mgCalcium: 29mgIron: 2mg

Keyword panzanella salad, Panzanella Salad with Vinaigrette

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I'd love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn.