Classic Tuscan Panzanella Salad

Classic Tuscan Panzanella Salad


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Get rid of the boring store-bought croutons. This salad features flavorful homemade bread pieces that ties the dish together. The flavors of the onions and peppers add an extra crunch to every bite!

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Time needed

10 min preparation + 8 min cooking

Serving Size / Yield

6-8 servings


  • 6 C. day old Italian bread, cut into 1 ½
  • inch cubes
  • 1/2 C. olive oil, divided
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 cloves of garlic, minced
  • 1 tsp. oregano
  • 2 Tbs. balsamic vinegar
  • 1 C. cherry tomatoes, halved
  • 1/4 C. diced banana pepper
  • ¼ C. diced green pepper
  • ¾ C. sliced red onion
  • ¼ C. basil leaves

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Preheat oven to 400 degrees. In a large mixing bowl, toss bread cubes with ¼ C. olive oil, salt, pepper, garlic and oregano. Bake in oven for 6-8 minutes or until golden brown.

In a mixing bowl, mix ¼ C. olive oil and balsamic vinegar. Carefully toss with bread, tomatoes, banana peppers, green peppers, red onion and basil leaves. Serve

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