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Panzanella (Bread Salad)

A classic recipe for Panzanella using either fresh bread or day-old bread. Ideas for using caesar dressing, ranch dressing, Greek, and Italian Panzanella too.


  • 1 loaf no-knead artisan bread (or other rustic, crusty bread)
  • 2 Tbsp olive oil
  • salt and pepper
  • 1/2 tsp Italian seasoning
  • 46 cups typical salad ingredients (lettuce, tomato, red onion, bell pepper, etc.)
  • 1/21 cup dressing of choice (Italian, Greek, Caesar, Ranch, etc.)


  1. Preheat the oven to 275F. Meanwhile, cut the bread into 1/2″ cubes and place in a large bowl.
  2. Toss the bread with the olive oil so as much of the bread as possible is coated. Season generously with salt, pepper and the Italian seasoning and toss again.
  3. Spread the cubed bread onto a cookie sheet and toast for 25-35 minutes, stirring and flipping once or twice. You want the bread to be at least medium golden brown, and definitely crispy. It is better to be too crispy than too soft, just avoid burning.
  4. When the bread is done, remove from the oven and let it cool.
  5. Meanwhile, assemble your salad.
  6. About an hour before mealtime, combine your salad with your bread in a very large bowl. Add 1/2 cup dressing and toss thoroughly. Add additional dressing if desired, taking care not to over-saturate the salad.
  7. Place the salad in the fridge until mealtime.