Panzanella Salad

This easy Tuscan classic features crispy toasted bread, juicy tomatoes, cucumber, and fresh herbs tossed with heaps of shaved Pecorino Romano for a rich, nutty edge.

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4 cups cubed Sourdough or Italian Bread
2 lb ripe tomatoes
1 English cucumber, diced
1/2 cup thin sliced red onion
6 oz shaved Pecorino Romano cheese, additional for garnish
1 cup torn fresh basil leaves
1/2 cup fresh parsley leaves
2 TB minced garlic
1 TB Dijon mustard
2 TB red wine vinegar
1/2 cup olive oil, additional for drizzling
Salt and pepper to taste


Preheat your oven to 350 degrees and spread bread cubes across a sheet pan. Bake for 7-10 minutes or until fully toasted and crispy.
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In a large bowl toss together tomatoes, cucumber, onion, cheese, basil, and parsley. In a small bowl whisk together vinaigrette ingredients. When ready to serve, toss together tomato mixture, toasted bread, and vinaigrette. Season well with salt and pepper and enjoy at once.
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