Summer Panzanella

Summer Panzanella

  • Prep:
  • Cook Time:
  • Total:
  • Serving: 6-8

This dish, typical of the spring and summer months in Italy, is made with fresh tomatoes and basil, good olive oil and vinegar, and crusty day old bread


  • Ingredients: 6 cups day old Italian bread, torn into bite-size pieces
  • 2/3 cup olive oil, divided
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 4 medium ripe tomatoes, cut into wedges
  • 3/4 cup sliced red onion
  • 10 basil leaves, shredded
  • 1/2 cup pitted and halved green olives
  • 1 cup fresh mozzarella, cut into bite-size pieces


  1. Preheat oven to 400 degrees F. Toss bread with 1/3 cup oil, garlic, salt and pepper. Spread bread mixture onto a baking sheet and bake 5 to 10 minutes or until crispy, mixing a few times to toast evenly. Remove pan and reserve.
  2. Whisk remaining oil with vinegar. In a bowl, toss croutons with tomatoes, onions, basil, olives and cheese. Drizzle with vinegar mixture and season with salt and pepper. Let rest for 10 minutes before serving.

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