Print Recipe

Tomato and Bread Salad (Panzanella)


This is best if you use very ripe tomatoes.


  • 4 cups 1-inch pieces stale Italian or French bread
  • 2 medium tomatoes, cut into bite-size pieces
  • 2 cloves garlic, finely chopped
  • 1 medium green bell pepper, cut into bite-size pieces
  • 1/3 cup snipped fresh basil leaves
  • 2 tablespoons snipped parsley
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Mix bread, tomatoes, garlic, green pepper, basil and parsley.
  2. Shake remaining ingredients in tightly covered container. Pour over bread mixture; toss. Cover and refrigerate at least 1 hour.
  3. Garnish with Kalamata or Greek olives if desired.

This page may contain affiliate links. See our Disclosure Policy for more info.