World Cuisine Recipes: Panzanella Salad

Fasten your seat belts, friends, because we’re starting a new culinary journey. This time, we’re visiting Tuscany! Panzanella salad is a great way to use up bread that has gotten hard. And oh, it’s very (and we mean VERY) tasty. Here’s how to make it!
World Cuisine Recipes: Panzanella Salad


  • Day-old Italian bread – 6 cups (bite-size pieces)
  • Olive oil – 1/3 cup
  • Ground black pepper – to taste
  • Salt – to taste
  • Garlic – 3 cloves, minced
  • Olive oil – ¼ cup
  • Balsamic vinegar – 2 tbsp
  • Tomatoes – 4, cut into wedges
  • Red onion – ¾ cup, sliced
  • Basil – 10 leaves, shredded
  • Green olives – ½ cup, pitted, halved (optional)
  • Mozzarella – 1 cup, cut into bite-size pieces


  1. Preheat the oven to 400° F (200° C/Gas mark 6).
  2. Toss bread with olive oil (1/3 cup), ground black pepper, salt, and minced garlic. Place the bread on a baking sheet.
  3. Toast for 5 minutes, or until golden. Let the bread cool slightly.
  4. Whisk together oil (¼ cup) and vinegar.
  5. Toss together bread, tomatoes, basil leaves, olives, and cheese. Toss with the vinegar mixture. Allow to stand for 20 minutes.

Serve and enjoy!

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