Monday, 18 February 2013

Panzanella / Bread Salad...the KING of salads in my books!!

If your husband runs away at the mere mention of  salad, you have to make Panzanella...if you are in one of those 'kitchen is closed today' mood, you have to make Panzanella...if you are in one of those carb overload but still want to eat healthy otherwise will feel guilty mood, you have to make Panzanella...the excuses could be plenty but bottom cannot not make Panzanella!!

Italian Bread Salad mmskitchenbites

Panzanella (Italian Bread Salad)


  • Bread , any 2-3 day old crusty bread
  • Garlic cloves,1-2
  • Tomatoes, cut into big chunks
  • Cucumbers, peeled and cut into small chunks
  • Fresh Basil leaves, coarsely chopped
  • Onions, sliced thin
  • Extra Virgin Olive Oil
  • Salt and Pepper


  • Extra Virgin Olive Oil, 4 tbsp
  • Balsamic vinegar, 2 tbsp
  • Salt, to taste
  • Pepper, to taste


Place tomatoes, cucumber, onion, salt, pepper, EVOO & Balsamic vinegar in a large salad bowl. Mix well and taste – be sure not to overdo the balsamic or EVOO to overpower the tomatoes. Balsamic to EVOO ratio is 1: 2 and start with a little amount first. Cover and refrigerate for an at least an hour.

Preheat oven to 200 C. 

Rub the bread lightly with garlic cloves and cut into bite size cubes.
Spread the bread cubes on a baking tray in a single layer. 

Drizzle with some EVOO, salt & pepper and toss to coat. 
Bake for about 12-15 minutes or until golden and set aside to cool.

Add in the bread and basil leaves to the tomato mix, toss well and serve immediately so that the bread doesn’t go soggy. And if you want the bread to absorb the juices as well, cover and refrigerate for about 15-20 minutes after tossing

You can replace Balsamic Vinegar with Red Wine Vinegar if you must, but please don't even attempt this with any other vinegar!


  1. Brilliant!!!! Brilliant!!! Taaliyan!!!
    Ab Fedex some to me NOW!!!

    1. shukriya shukria!! off i go to the courier office NOW!!!