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Organic Recipes > Salad or Side > Perfect Panzanella Salad Recipe

Perfect Panzanella Salad Recipe (Serves 4)
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Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more - plus basil plucked fresh from the garden. Perfect panzanella indeed.

3-4 cups bread cubes (from a one, two, or even three day old loaf of rustic, crusty bread. This is the perfect use for half that leftover baguette, I think.)
5-6 tablespoons olive oil
1 teaspoon kosher salt
1/2 medium green bell pepper (cut into bite-size chunks)
1/2 medium red bell pepper (cut into bite-size chunks)
2 medium tomatoes (cut into wedges)
1/2 medium cucumber (peeled and cut bite-size chunks)
1/2 medium sweet onion (red works too, if you like, sliced)
15 leaves fresh basil (chiffonaded)
15 or so green olives (cut in half if they’re big)

Vinaigrette dressing
1/4 cup olive oil
1 1/2 tablespoons white balsamic vinegar (I’m sure regular ol’ balsamic would be equally tasty)
1/4 teaspoon Dijon mustard
1/2 teaspoon finely minced garlic
1/4 teaspoon kosher salt
Fresh ground black pepper to taste

  1. Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
  2. Keeping the heat on medium, add the bread cubes and the salt, and toss.
  3. Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go – 1 tablespoon at a time – when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
  4. Remove bread cubes from heat.
  5. Add the veggies, basil, and olives to the bowl.
  6. Make the viniagrette: In a small bowl, whisk together all the ingredients.
  7. Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
  8. Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.

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