Panzanella Salad

Panzanella Salad


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Looking for a way to use some croutons? This is just the recipe for you. All you need to do is blend all of these ingredients together and you'll be enjoying a panzanella salad in no time.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

12 servings


  • 3 Tbs. olive oil
  • 6 C plain croutons
  • 1 tsp. salt
  • 2 tomatoes, diced
  • 4 C pear tomatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 red onion, sliced
  • 20 large basil leaves, chopped
  • 1 C arugula
  • 1 tsp. Garlic, minced
  • 3 Tbs. vinegar
  • 1/2 C olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

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Heat the 3 tablespoons of olive oil in a pan. Add the croutons and salt and cook over low to medium heat for 10 minutes, or until golden brown.

Whisk together garlic, vinegar, 1/2 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl to make dressing.

In another bowl, mix the tomatoes, pear tomatoes, bell peppers, red onion, basil and arugula. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper if needed. Serve.

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