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Panzanella is an Italian ‘bread salad.’ When everyone at the party is loading up on liquored cocktails and bbq’d meats with lacquered sweet sauces, this brilliant salad is a welcome dish to take away some of the guilt. It’s easy to prepare, holds up on the buffet line, and provides great leftovers. I made this for Fourth of July and ate versions of it for two days. It was even better after the vegetables and bread had time to soak up the dressing.

Panzanella Salad (recipe adapted from Barefoot Contessa Parties)
Red Onion
Red Pepper
Yellow Pepper
3 T capers
1/2 c Basil chopped
s&p to taste
Italian bread or french baquette
olive oil
Chop vegetables into 1″ chunks and combine. Mix in capers, basil. Add seasonings and adjust to taste.
Slice bread into 1″ cubes. I cut up about three cups total, but others prefer more bread to make it a true bread salad. You will be making fresh croutons. Ina suggests heating olive oil and some salt in a pan and then toasting the cubes. I like grilling the bread with a light brush of olive oil.
1 t garlic – minced
1/2 t dijon mustard
3 T light vinegar (white wine, champagne, etc.)
1/2 c olive oil
s&p to taste

Combine the first three ingredients. While whisking, add in the olive oil in steady stream to incorporate it into the vinegar mixture. Add s&p to taste.
Pour vinaigrette over salad. Add bread in about 1/2 hour before serving and toss well.


  1. Chef Dennis says Jul 17th 2010 7:48 pm

    what a perfectly beautiful salad!! so many great ingredients, thanks for sharing and welcome to food buzz!

  2. Sherri says Jul 18th 2010 3:23 am

    Thanks Dennis! I'm excited to be a part of your community!

  3. Jacinda says Jul 19th 2010 11:51 pm

    This looks so great! I'd eat this every day if it was in the fridge! yum!

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