Name: Ina Garten Panzanella Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tablespoons olive oil (for toasting bread); 6 cups bread cubes (preferably sourdough or French bread, 1-inch pieces); 1 cucumber, unpeeled, seeded, and sliced ½-inch thick; 2–3 large ripe tomatoes, cut into 1-inch cubes; 1 red bell pepper, seeded and cut into 1-inch pieces; 1 yellow bell pepper, seeded and cut into 1-inch pieces; ½ red onion, thinly sliced; ½ cup fresh basil leaves, chopped or torn; Salt and freshly ground black pepper, to taste; 1 teaspoon Dijon mustard; 2 tablespoons red wine vinegar; ¼ cup good olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Ina Garten Panzanella Salad

Print Recipe

Panzanella is a traditional Italian bread salad that uses cubes of stale or toasted bread, soaked slightly in vinaigrette and mixed with seasonal vegetables. Ina Garten’s version stays true to its rustic roots but elevates the dish with flavorful ingredients like red onions, bell peppers, and a mustard-lemon vinaigrette.

Author: Anabelle Mclean
Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 6 1x
Category: Salad
Method: No-cook
Cuisine: Italian

Ingredients

Scale

3 tablespoons olive oil (for toasting bread)
6 cups bread cubes (preferably sourdough or French bread, 1-inch pieces)
1 cucumber, unpeeled, seeded, and sliced ½-inch thick
2–3 large ripe tomatoes, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
½ red onion, thinly sliced
½ cup fresh basil leaves, chopped or torn
Salt and freshly ground black pepper, to taste

For the Vinaigrette:

1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
¼ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Step 1: Toast the bread cubes

Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil and spread them on a baking sheet. Toast for 10–12 minutes, tossing once, until golden and crisp. Let cool.

Step 2: Prepare the vegetables

In a large salad bowl, combine chopped tomatoes, cucumbers, bell peppers, red onion, and basil. Season with a pinch of salt and pepper.

Step 3: Make the vinaigrette

In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and pepper until well blended.

Step 4: Combine and toss

Add the cooled bread cubes to the vegetables. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

Step 5: Let the salad rest

Allow the salad to sit for at least 30 minutes at room temperature before serving. This gives the bread time to absorb the dressing and juices from the vegetables without becoming soggy.

Find it online: https://inagartencooks.com/ina-garten-panzanella-salad/