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Monday, July 17, 2017

Mediterranean Panzanella (Bread Salad)

Panzanella is a Tuscan salad that makes used of stale bread by combining with tomatoes, onions and basil and a dressing of olive oil and vinegar. 

Mediterranean Panzanella dresses up traditional panzanella with the addition of Kalamata olives, feta cheese and cannellini beans. This exceptional one-dish summertime meal is simple to prepare and the perfect answer to the perpetual, "What are we going to eat today?" question when temperatures rise over 100F. 

This recipe uses a fresh loaf of focaccia, but day-old bread could be utilized as well.  Panzanella does not hold well, so mix everything just prior to serving. 



  • 1 8-oz. loaf ciabatta
  • 2 cups yellow pear tomatoes
  • 2 cups cherry salad tomatoes
  • 2 6.5-oz jars marinated artichoke hearts, drained and chopped
  • 1 cup Kalamata olives, halved
  • 1 15-oz can cannellini beans, rinsed and drained
  • 1 cup feta cheese, crumbled
  • 1/3 cup red onion, diced
  • 1/3 cup fresh basil, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  1. Preheat oven to 350F.
  2. Cut ciabatta in half horizontally and dice in 1/2-inch cubes.  Spread in single layer on cookie sheet and toast until golden brown, approximately 20 minutes. 
  3. Combine tomatoes (cut in half if desired), artichoke hearts, olives, beans, cheese, onion and basil in large bowl.
  4. Combine olive oil and balsamic vinegar in small bowl.
  5. When ready to serve, toss toasted bread with tomato mixture and dressing.
  6. Season with salt and pepper as desired. 
  7. Serve immediately. 
Serves 8. 
Mediterranean Panzanella was adapted from a May 2017 recipe in Cooking Light magazine.

1 comment:

Pam said...

This is my kind of salad! It looks delicious and would make a meal for me even though it's a cool day here today. Thanks for the recipe!