Fresh and hearty Italian Panzanella Salad is a vegetable packed bread salad made with olives, white beans, tomatoes, cucumber, mozzarella and onion all tossed in a zesty Italian dressing with herbs.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dinner, lunch, Side Dish
Cuisine: American, Italian
Keyword: Bread Salad, Italian Salad, Panzanella Salad
Servings: 8
Calories: 378kcal
Author: Kellie
Cost: $10
Equipment
1 baking sheet
1 salad bowl
Ingredients
1lbloaf day old breaduse a hearty bread like Italian or French bread
3tablespoonsolive oil
1teaspoongarlic powder
1/2teaspoonkosher salt
1 1/2cupssliced cherry tomatoes
1 1/2cupssliced cucumbers
1cupcannellini beans
1/2cuppitted green olives
1/2cupmozzarella balls
1/4cupfinely minced red onion
1 1/2cupsItalian dressing
1/4cupgrated parmesan cheese
2tablespoonschopped fresh basil
1tablespoonItalian Seasoning
1 1/2tablespoonsbalsamic reductionoptional
Instructions
Preheat oven to 400˚F.
Cut the bread into cubes and place in a large bowl.
In a smaller bowl, whisk together the olive oil, garlic powder and salt.
Drizzle the olive oil mixture over the bread and toss to coat.
Arrange the bread on a baking sheet in a single layer and bake the bread cubes for 10 minutes.
Toss the bread and bake for an additional 5-10 minutes until golden and crisp.
Cool to room temperature.
In a large bowl, add the tomatoes, cucumber, beans, olives, mozzarella and onion.
Add the bread to the bowl and drizzle with the dressing.
Toss the ingredients to coat with the dressing.
Arrange in a serving bowl or on a platter.
Season with the grated parmesan, basil, Italian seasoning and drizzle with balsamic reduction, if desired.
Serve immediately.
Notes
Italian Panzanella is best served soon after assembling.