Panzanella Salad

Servings: | Prep Time: | Cook Time:


  • 6 cups of day old Italian bread, torn into bite size pieces.6 cups of day old Italian bread, torn into bite size pieces
  • 1/3 C. The Olive Tap’s Extra Virgin Olive Oil to bake the bread
  • Sea Salt and Fresh Ground Black Pepper to taste
  • 4 cloves garlic, minced
  • 1/4 C. The Olive Tap’s Tuscan Herb Olive Oil 
  • 2 T. The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf Quality
  • 4 Ripe medium Tomatoes, heirloom if you can find them.  Cut into bite sized pieces, juice reserved
  • 1 small to medium Red Onion peeled, sliced then chopped coarse
  • 10 fresh Basil leaves sliced into thin strips
  • 1/2 C. pitted and sliced Green Cerignola, Castelvetrana or other olives
  • 1 C. small sized fresh mozzarella balls


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Preheat oven to 400 degrees.   In a large bowl, toss the bread with 1/3 cup of olive oil, salt, pepper and garlic.  Lay the bread onto a large shallow baking sheet and toast until just golden, about 10 minutes.  Allow to cool.

In a medium bowl, whisk together the 1/4 cup of Tuscan Herb Olive Oil  and the Aceto 4 Balsamic Vinegar.

Gently combine the bread, tomatoes with juice, onion, basil, olives and mozzarella.  Toss with the vinaigrette and let stand for a few minutes then serve.

Recipe by Rick