Recipe By Cecilia Smith
Published Jul 10th
Prep 20m Cook 15m Additional - Ready In 35m
Servings 8 servings Calories 267.9

This is an Italian salad made with dry bread and tomatoes. Delicious.

Recipe Ingredients

  • 5 cups cubed whole wheat bread
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ cup lemon juice
  • ¼ cup chopped fresh parsley
  • ½ teaspoon salt
  • 6 large tomatoes, cut in wedges
  • 1 large red onion, diced
  • ½ cup black olives
  • ½ cup fresh basil
  • ½ cup shaved Parmesan cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
  2. 2 Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
  3. 3 Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Nutrition Facts

  • Calories 267.9
  • Carbohydrate 21.5 g
  • Cholesterol 3.6 mg
  • Fat 17.6 g
  • Fiber 4.4 g
  • Protein 7.4 g
  • Saturated Fat 3.2 g
  • Sodium 456.9 mg
  • Sugar 6.2 g


  1. Wonderfully flavorful fresh and filling. A winner!
  2. This panzanella salad made with fresh ingredients from the garden is delicious and satisfying. The simple dressing added good flavor and we enjoyed the slight twist with the use of wheat bread.

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