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Italienischer Brotsalat Panzanella | Bake to the roots

Italian Panzanella Salad (Bread Salad)

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:10
  • Total Time: 00:35
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Italy
  • Diet: Vegetarian


You like white bread? How about this Italian Bread Salad aka. Panzanella? Super delicious and very easy to prepare. Summer staple.



For the salad:
7 oz. (200g) white bread (e.g. baguette), cubed
23 tbsp. olive oil
28 oz. (800g) mixed cherry tomatoes, halved
1/2 cucumber, cubed
4.4 oz. (125g) mozzarella balls, halved
1 medium red onion, thinly sliced
23 stalks of basil
salt, pepper

For the dressing:
1/4 cup (60ml) virgin olive oil
23 tbsp. red balsamic vinegar
1 tsp. fresh lemon juice (optional)
2 garlic cloves, finely chopped or grated
salt, pepper


1. Preheat the oven to 390°F (200°C). Cut the bread into small cubes and add to a bowl. Drizzle with the olive oil on top, season with some salt and pepper, and mix to combine. Place on a baking sheet and toast in the oven for about 8-10 minutes. You want the bread to be crispy but not dry – do not turn it into croutons ;) Take out of the oven and let cool down.

2. Wash and dry the tomatoes and cut them in half. Cut the cucumber into small cubes. Drain the mozzarella balls and cut them in half. Peel the onion, half it, and cut it into thin slices. Remove the leaves from the basil stalks. Add the cooled bread pieces, the cut veggies, and basil leaves to a large bowl and mix to combine.

3. For the dressing peel and chop the garlic very finely (you can also grate it.) Mix the oil, vinegar, lemon juice (optional), and garlic in a small bowl. Season well with salt and pepper. Drizzle over the salad in the bowl and mix to combine. Let sit for about 15 minutes until serving.


Enjoy toasting!