Sicilian Panzanella Salad

Published on
September 22, 2023
This is summer in a bowl. I love to shop the farmers market for ugly heirloom tomatoes that are packed with flavor for this salad.
Panzaella Salad
Prep Time:
5 Minutes
Cook Time:
20 Minutes
Difficulty Level:

1 loaf of day old bread, cut into 1-inch cubes

¼ cup olive oil

3 tablespoons white wine or champagne vinegar

3 tablespoons Sicilian Seasoning

3 large tomatoes, cut into 1-inch slices

1 cucumber, sliced into 1/2-inch slices

2 red, yellow or orange bell peppers, seeded and cut into 1-inch cubes

1/2 red onion, thinly sliced

1 cup basil leaves, torn


1. Preheat oven 350ºF.

2. Place cubed bread on a rimmed sheet sheet, and bake for 20 minutes or until bread cubes are lightly brown and crusty.

3. In a bowl whisk the olive oil, vinegar, Sicilian seasoning, and salt and pepper together.

4. In a large bowl combine the bread, tomatoes, cucumber, bell peppers, onion and basil. Add the vinaigrette and toss until well coated.

5. Let the salad sit at room temperature for a half an hour to allow the flavors to blend.

Recipe Tip:
Add fresh mozzarella for a entree salad.
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