clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Panzanella with Mini Heirloom Tomatoes

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No Bake
  • Cuisine: Italian


Hailing from the Tuscan region of Italy, Panzanella is a salad of stale bread, tomatoes, red onions, and cucumber. A simple, summer salad to make with farmers market ingredients!



For the salad:

  • 1 pound mini heirloom tomatoes
  • 1/2 large cucumber
  • 1 yellow bell pepper
  • 1/2 small red onion
  • about 5 cups stale bread, cut into 1 inch cubes
  • fresh basil

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Prepare your salad ingredients: slice the tomatoes in half, thickly slice the cucumber and chop into quarters, chop the bell pepper, and thinly slice the red onion.
  2. Place the dressing ingredients in a jar and shake until combine.
  3. Place the salad ingredients in a bowl and toss with the dressing. Top with fresh basil strips.


If you don’t have stale bread, you can dry out fresh bread in the oven. Toss the bread cubes in a little olive out and bake for 25 minutes at 275 degrees F. Or you could slice the bread the day before and leave out overnight.

Keywords: salad, panzanella, heirloom tomatoes