Summer Panzanella Salad

Summer Panzanella Salad


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This salad is different, decadent and absolutely delicious. Try your hand at this panzanella salad for a fun summer recipe.

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Time needed

25 min preparation + 5 min cooking

Serving Size / Yield

7 servings


  • For The Salad
  • 2 Tbs. olive oil
  • 3 C. chopped french bread
  • 1 tsp. sea salt
  • 1 C. cherry tomatoes halved
  • 1 cucumber chopped
  • 1/4 C. pimento olives
  • 2 minced shallots
  • 1 red pepper chopped
  • 1/4 C. capers
  • For The Dressing
  • 1 tsp. minced garlic
  • 1/2 tsp. Dijon mustard
  • 2 Tbs. Champagne vinegar
  • 1/2 C. good olive oil
  • pinch of sea salt
  • pinch of round black pepper

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Over a medium heat, pour the oil in a pan. Add the salt and chopped bread. Cook until the bread is crunchy and is evenly cooked.

In a large bowl, combine the tomatoes, shallots, olives, capers, pepper and cucumber. 

In a small bowl, add all of the dressing ingrediets together and whisk them together.

Pour over the vegetables and mix. Add the cooked bread to the mix. 

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