Panzanella

4 from 1 vote

This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.

Prep Time20

Cook Time20

Resting Time1

Total Time1 40

Course: Salad

Cuisine: Italian

Total Cost: $13.54 recipe / $2.26 serving

Servings: 2 cups each

Calories: 254kcal

Author: Monti Carlo

Ingredients

3 cups bread, cubed $2.00
1/4 cup olive oil, divided $0.64
1 pint cherry tomatoes $3.49
1 nectarine $0.90
1 cucumber $0.69
1/2 red onion $0.40
10 oz. baby spring mix $3.49
4 oz. mozzarella pearls $1.75
1 tsp salt $0.08
1 Tbsp red wine vinegar $0.10

Instructions

Preheat the oven to 300°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
Once the bread has toasted, pull it from the oven, and allow it to cool.
Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

See how we calculate recipe costs here.

Nutrition

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