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Panzanella Salad (Bread Salad)

Rated as 4.88 out of 5 Stars

"I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!"
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35 m servings 352
Original recipe yields 8 servings


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  1. Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.
  2. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

Nutrition Facts

Per Serving: 352 calories; 20.9 33.1 7.8 10 684 Full nutrition

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Read all reviews 7
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YUM, YUM, YUM!!!!! I measured all of the ingredients for the dressing, using 1/4 cup of basalmic vinegar, instead of just 3 tbsps. (I used white basalmic), but other than that, I just eyeballed ...

super easy and very yummy! I did not have roma so used ordinary beefsteak tomatoes. dropped the oil down just a bit and followed the rest to the letter. Mixture of the ingredients presents very ...

I used regular tomatoes instead of romas, and Swiss cheese instead of fontina (because those were what I had on hand). It was good, but I made a couple of mistakes that hurt it. For one, I made ...

A great salad! One other thing I like to do when making this recipe is to toast the bread then rub it with a clove of fresh garlic before you cube it. Mmm, it adds that garlic taste without bit...

Yummy recipe. I used goat feta due to a food allergy. I thought it would taste really 'bready', but all the other ingredients really came through.

Yum, was exactly what I was hungry for. Great combination of ingredients and the dressing was herbal like you'd get in a restaurant. I used mozzarella instead of fontina and had to use dried ba...

This is an awesome salad????