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+ servings

Panzanella Salad

Panzanella salad is perfect for a hot summers day! Easy to make and loaded with flavor from the juicy ripe heirloom tomatoes. 
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 164kcal
Author foodnessgracious


for the dressing

  • 2 tbsp balsamic vinegar
  • 5 tbsp extra virgin olive oil
  • 1 tbsp toasted almonds chopped
  • 2 cloves garlic minced
  • 1 pinch salt
  • 1 pinch black pepper

for the toasted bread

  • 3 tbsp olive oil
  • 2 cups bread cubed
  • 1 tsp dried basil
  • salt and black pepper

for the salad

  • 4 large heirloom tomatoes cut into chunks
  • 1 cup cherry tomatoes halved
  • 2 tsp kosher salt
  • 4-5 goo sized handfuls baby arugula
  • 1/2 cup Italian parsley chopped
  • 1/2 cup basil chopped


  • Combine the balsamic vinegar, olive oil, almonds, garlic, salt, and pepper in a small bowl and whisk to combine. Set aside.
  • In a nonstick pan heat the 3 tbsp olive oil and add the bread cubes, dried basil, salt, and pepper.
  • Toss to coat the bread cubes and toast on low heat until crunchy. Turn off the heat.
  • Add the tomatoes to a large mixing bowl and season with the salt.
  • Add the baby arugula, chopped parsley chopped basil and bread cubes.
  • Pour the dressing over the salad and toss well to combine all of the ingredients.
  • Serve on a large platter or salad bowl and garnish with more almonds and basil.


Serving: 8oz | Calories: 164kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 631mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 14.7mg | Calcium: 40mg | Iron: 0.9mg