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panzanella salad with tomatoes and cucumber
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5 from 1 vote

Panzanella Salad

Panzanella Salad - Italian bread salad with crusty bread, fresh tomatoes, cucumber, and a simple Italian dressing!
Course Salad
Cuisine Vegan
Keyword italian bread salad, panzanella salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 255kcal
Author Aline Cueni


Panzanella Salad

  • 2 tbsp olive oil
  • 1 tsp dried italian herbs
  • 2 slices bread (approx. 7oz) in mouth-sized pieces
  • 1 ⅓ cup cherry tomatoes halved OR 1-2 tomatoes, diced
  • ½ cucumber diced
  • 1 shallot sliced
  • ½ bunch fresh basil in strips or coarsely chopped



  • Heat a skillet over medium heat with olive oil. Add dried herbs and bread pieces, toast for 10 minutes until golden brown and crispy.
  • Mix all ingredients for the dressing in a small bowl and seson to taste with salt and pepper.
  • Combine everything in a large serving bowl and toss until well combined.


  • Bread: This recipe is perfect to use leftover bread from the day before! 


Calories: 255kcal | Carbohydrates: 14g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 82mg | Potassium: 228mg | Fiber: 2g | Sugar: 5g | Vitamin A: 332IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg