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Italian Panzanella

There’s a running joke between my mom and I about her method of eating salads.  She commonly orders salads when we go out to lunch, and then proceeds to eat everything except the lettuce.  To me, this completely defeats the purpose of ordering a salad.  
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad
Cuisine: American, Italian
Keyword: italian panzanella, italian salad, panzanella
Servings: 6 servings
Calories: 1002kcal


For the panzanella:

  • 1 lb loaf Italian bread cut into 1” chunks (~8 cups)
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 16 ounce can garbanzo beans, drained and rinsed
  • ½ cup roasted red peppers sliced
  • 8 ounces fresh mozzarella cut into bite-sized pieces
  • 8 ounces salami prosciutto, or sopressata, cut into bite-sized pieces (I used a combination)
  • 1 pint cherry tomatoes halved
  • 2 tablespoons fresh basil chopped
  • ¼ cup shredded Parmesan cheese for topping

For the Italian Vinaigrette:

  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
  • Add half of the bread cubes and toast, until golden brown on most sides.
  • Repeat with remaining oil, butter, and bread cubes.
  • Place all toasted bread cubes into a large bowl.
  • Add garbanzo beans, roasted red peppers, mozzarella, salami, tomatoes, and fresh basil, stirring to combine.
  • In a small bowl whisk together olive oil, red wine vinegar, dijon, Italian seasoning, salt, and pepper.
  • Pour dressing over bread mixture, stirring well to combine.
  • Serve sprinkled with Parmesan cheese.
  • Enjoy!


Calories: 1002kcal | Carbohydrates: 45g | Protein: 26g | Fat: 80g | Saturated Fat: 31g | Cholesterol: 73mg | Sodium: 1864mg | Potassium: 525mg | Fiber: 4g | Sugar: 26g | Vitamin A: 886IU | Vitamin C: 23mg | Calcium: 264mg | Iron: 3mg