Classic Panzanella

Classic Panzanella
  • 20

    min prep time
  • 10

    min cook time
  • 4



  • 750 ml (3 cups) Italian-style white bread, cut into ½- inch cubes
  • 30 ml (2 tbsp) Stefano extra-virgin olive oil
  • 3 large ripe tomatoes, sliced
  • 1 medium-sized red onion, thinly sliced
  • 1 English cucumber, peeled, seeded, and cubed
  • 60 ml (¼ cup) black olives, pitted 
  • Bunch of fresh basil leaves, hand torn
For the vinaigrette:



  1. Preheat the oven to 325 °F (163 °C). Toss bread cubes with the olive oil and transfer to a baking sheet. Bake in oven for 10–15 minutes, until golden brown. Remove from the oven and let cool. 
  2. In a small bowl, whisk together the ingredients for the vinaigrette. 
  3. In a large bowl, combine toasted bread, tomatoes, cucumbers, onions, olives and basil leaves.
  4. Add the vinaigrette to the large bowl and toss all ingredients together. Season with salt and pepper to taste. Serve and enjoy!.

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