Panzanella Salad

This is my version of an Italian Tuscan classic, tomato and toasted bread salad. Enjoy!


For salad dressing
Salt 1 Pinch
Garlic clove 1 Large
Fresh oregano sprig 4 (3
Dijon mustard 1 Tablespoon
Red wine vinegar 2 Tablespoon
Olive oil 1/3 Cup (5.33 tbs)
Fresh lemon juice 2 Teaspoon
Other ingredients
Ciabatta bread 200 Gram , cut into bite size pieces
Parmigiano reggiano 15 Gram
Tomato 330 Gram , halved
Cucumber 60 Gram , sliced, skinned and seeded
Red onion 40 Gram , sliced
Fresh basil 1 Bunch (100 gm) , chopped



1. Preheat oven to 350 degree F.


For Salad Dressing:

2. In mortar and pestle, add salt and garlic. Grind to a paste.

3. Add oregano, mustard, and red wine vinegar. Mix for 1 minute.

4. Add olive oil and process until emulsified. Add lemon juice, mix and set aside.

For Salad:

5. In a bowl, place bread, add some dressing and mix well.

6. Into a baking sheet, transfer the bread pieces, sprinkle cheese and place in oven for 5 minutes. Remove from oven and let cool.

7. In a bowl, combine tomato, cucumber, onion, bread, and basil. Pour the remaining dressing and mix well.


8. Serve garnished with feta cheese and white anchovies.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 456Calories from Fat 239

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 514 mg21.42%

Total Carbohydrates 43 g14.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet