Panzanella Recipe.

Panzanella Salad Recipe 4

This post is from 6 years ago but man it is SO SO GOOD. Truly, the perfect summer salad… and I’d say that even if it weren’t 50% bread. 😉

A few of you had asked about the salad we made with our homemade lobster rolls, and this is it… Panzanella! This recipe is originally from Barefoot Contessa and has become a family recipe of sorts. It all started when my friend Remy came home to Cape Cod with us, and she made the salad. It was an instant hit (no one would stop talking about it, so I had to get the recipe from her). Now, we make it for nearly every summer get-together… it’s one of my all-time favorite recipes and also an instant crowd-pleaser. While I was home on Cape Cod, my sister made it.. and let me photograph it. <3

Panzanella Recipe

Ingredients (Salad)

  • 1 baguette
  • 1 red pepper
  • 1 yellow pepper
  • 1 cucumber
  • 1 tomato
  • About 20 leaves of fresh basil, washed and sliced into thin strips

Ingredients (Dressing)

  • 1 tsp minced garlic
  • 1 tsp dijon mustard
  • 3 tbsp champagne vinegar
  • 1 tsp salt
  • 1/4 tsp of black pepper
  • 1/2 cup of olive oil


First, make the croutons. Cut the baguette into one inch cubes and then toss them in olive oil, salt and pepper with more olive oil. Work in batches so not to crowd the pan.

Cut the peppers + tomato into one inch cubes, and the cucumber into small slices.

For the dressing, whisk together all of the ingredients except the olive oil. Once blended, add the olive oil in a slow steady stream… whisking as you pour.

Toss the vegetables with the dressing first… about 30 minutes before serving so that the flavors can blend. 15 minutes before serving, toss in the croutons (this ensures they won’t get too soggy!)

How to make croutons

How to make Panzanella

Panzanella Salad Recipe 3

Leave a Comment

Leave a Comment


  1. Ooo, this is a really refreshing dinner option! Thanks for sharing Grace.

    Happy Thursday

    7.30.15 Reply
  2. Is a step missing – do you have to cook the croutons at all?

    Kristina does the Internets

    7.30.15 Reply
    • graceatwood:

      Hi Kristina,
      Sorry if the first step was not clear… yes, you cook the croutons in small batches in a pan!

      7.30.15 Reply
  3. looks yummy!

    7.30.15 Reply
  4. I saw Ina Garten make this a few years ago and I’ve been meaning to try it ever since! Thanks for the reminder! Looks amazing.

    7.31.15 Reply
  5. This looks so delicious!


    Come see what’s been happening this week!

    7.31.15 Reply
  6. When I clicked to read this post I expected the recipe to be elaborate and complex. 4 easy steps for it to look that delicious?! I may need to give this a try over the weekend. Thanks for sharing!

    Jamie // Hello There, Lady!

    7.31.15 Reply
  7. This looks amazing! I’ll definitely have to try this soon!

    8.2.15 Reply
  8. Sourdough bread is the ONLY option in my opinion when it comes to the bread. A good airy levain that has gone nice and stale, though this takes time with sourdough as it lasts longer than most bread. Hearty and rustic homemade spelt or rye (around 30%) will give a great nutty taste. Yum.

    3.5.16 Reply
  9. Jessica Camerata:

    Hello food blogger! This looks so good. A Panzanella is always a good choice.

    xo Jessica
    an indigo day

    7.15.21 Reply
  10. Ashley Lee:

    I just made this and it’s SO good!!

    7.15.21 Reply