Panzanella Salad (Bread Salad)


I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!

Prep Time:
25 mins
Additional Time:
10 mins
Total Time:
35 mins
8 servings


  • 4 plum (roma) tomatoes, seeded and cubed

  • 1 cucumber, peeled and diced

  • ½ red onion, thinly sliced

  • ½ cup cubed fontina cheese

  • ½ cup pitted and chopped kalamata olives

  • 2 tablespoons coarsely chopped fresh basil

  • ½ teaspoon dried oregano

  • ½ teaspoon dried parsley

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup extra virgin olive oil

  • 3 tablespoons balsamic vinegar

  • 1 (1 pound) loaf day-old Italian bread, cubed


  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
21g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 352
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 22%
Cholesterol 10mg 3%
Sodium 684mg 30%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 8g
Vitamin C 5mg 27%
Calcium 107mg 8%
Iron 2mg 12%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.