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5 from 6 votes

Easy Panzanella Salad

This Panzanella Salad is super easy to make, loaded with freshly made croutons, tomatoes, cucumbers and capers. This salad is delicious, fresh, colorful and perfect for any time of the year!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Keyword: panzanella salad
Servings: 6
Calories: 297kcal
Author: Joanna Cismaru

Ingredients

  • 1 French baguette cut into 1/2 inch cubes
  • 1/4 cup olive oil
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1 small red onion finely chopped
  • 1 English cucumber seeded and diced
  • 1 lb tomatoes chopped small
  • 6 leaves basil fresh, chopped
  • 3 tbsp mint fresh, chopped
  • 2 tbsp capers drained and rinsed
  • 3 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1/4 cup olive oil

Instructions

  • Preheat the oven to 375 F degrees.
  • In a large bowl add the bread cubes and drizzle the 1/4 cup of olive oil over the bread. Sprinkle with 1/2 tsp of the salt and pepper then toss everything well together. Spread them into an even layer on a sheet pan.
  • Bake for 10 minutes, or until the bread is golden brown and crisp. If the bread is super fresh it might take a bit longer.
  • To a large bowl add the remaining ingredients together. Add the bread cubes and toss well. Season the panzanella to taste with salt and pepper.
  • Serve immediately. 

Notes

The French baguette I used was around 8 oz in weight. Sour dough bread may be used as well.
 
I recommend serving the Panzanella salad immediately, as the bread will get soggy the longer it sits. If you know there will be leftovers, don't add all the croutons to the salad, toss them in before serving so they stay nice and crisp.
 
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Nutrition

Calories: 297kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Sodium: 728mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 12.1mg | Calcium: 50mg | Iron: 1.8mg