Italian Bread Salad

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: Italian


You now how much you love croutons? Imagine a whole salad made out of them! Ha! That’s Panzanella, an Italian bread salad that you’re going to love to bits.


  • ½ lb. of bread (half of a good-sized loaf) hand-sliced to the thickest size that will fit in your toaster
  • 1 large clove of garlic, peeled and halved
  • ½ cup sun dried tomatoes that were packed in oil
  • 2 medium tomatoes, seeded and chopped
  • ½ cup thinly sliced red onion
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. freshly squeezed lemon juice
  • ½ tsp kosher salt
  • ½ tsp. black pepper
  • ¼ cup chopped parsley plus 1-2 Tbsp. more for garnish


  1. Use a toaster to toast the bread slices. While the toast is still warm, rub both sides of each slice with the cut side of the garlic. Set the toast aside to cool.
  2. Rub the cut side of the remaining stub of garlic all over the inside of a large bowl. Discard the last bit of the clove.
  3. Finely chop the sun dried tomatoes. Scrape the sun dried tomatoes and any of their oil on the cutting board into the bowl.
  4. Add the remaining ingredients, except for the bit of parsley that will be saved for a garnish. Stir to combine.
  5. Use a bread knife to cut the toast into one inch cubes. Add the toast to the bowl. Stir it all around for a few minutes so that the tomatoes bruise into the bread as it sucks up all the flavors.
  6. Taste. Add a bit more salt and pepper if desired (I almost always add more pepper). Garnish with the remaining parsley and serve.