Panzanella Italian Bread Salad Recipe

Panzanella Italian Bread Salad Recipe

Delicious Panzanella Italian Bread Salad


  • 4 cup 1 inch cubes from day-old, firm Italian bread (cups 1-inch bread)
  • 2 cup halved cherry tomatoes
  • 2 cup diced cucumber
  • 1/3 cup finely chopped red onion
  • 3 cup chopped romaine lettuce
  • 1 tsp sugar
  • 1 tsp Spice Islands Sweet Basil
  • 3/4 tsp Sea Salt Adjustable Grinder
  • 1/2 tsp Minced Garlic
  • 1/8 tsp Spice Islands Medium Grind Black Pepper
  • 1/3 cup red wine vinegar
  • 1/2 cup Extra Virgin Olive Oil


  1. Place bread cubes, tomatoes, cucumber, onion and romaine in large serving bowl.
  2. Combine sugar, basil, sea salt, garlic, black pepper and red wine vinegar in a mixing bowl. Let sit 5 minutes for flavors to develop. Whisk in olive oil gradually.
  3. Toss salad ingredients with 1/4 to 1/3 cup salad dressing until thoroughly combined. Served immediately. Refrigerate remaining salad dressing in a sealed container for up to one week.


For crisper bread cubes, toast in a 350°F for 3 to 5 minutes.