by nomeatbarefeet

Recipe Sunday is here again, and I thought we would celebrate summer veggies and cold salad main dishes with Panzanella.  This super yummy Italian bread salad is great for parties, just leave the dressing off until serving (if you are traveling or you make it way a head of time).


  • 3 tablespoons olive oil
  • 1 small stale French bread loaf, cut into 1-inch cubes (6 cups)
  • 1 teaspoon salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 or 1/4 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained


  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

The How To:

Toss the bread cubes with the olive oil and salt in a large bowl to coat.  Then place the cubes on a cookie sheet and bake at 350 until the cubes are golden brown.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve slightly warm or let sit for 30 minutes at room temp for flavors to mix. (Again, you can wait to put the dressing on if you are traveling)

Enjoy summer, enjoy your garden or CSA, and enjoy panzanella!!

This recipe is adapted from an Ina Garten recipe.

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