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Recipe Amber K. Stott

Tomato Bread Salad Panzanella

This salad is inspired by the Italian “panzanella,” or tomato bread salad. It’s so simple! No cooking required. Yet, it’s elegant enough to serve to guests.

NOTE: Use several varieties of tomatoes to add layers of flavors and colors to this perfect summer dish.

Adapted from recipe from Awake at the Whisk

Tomato Bread Salad Panzanella Recipe


2 large heirloom tomatoes, cut into 1-inch cubes

2 small zucchini, cut into 1-inch cubes

1 medium cucumber, cut into 1-inch cubes

4 slices artisan bread, cut into 1” cubes (bread that’s slightly hard and a few days old is best to stand up to the juicy tomatoes)

1 Tablespoon extra-virgin olive oil

1-2 teaspoons balsamic vinegar

1 Tablespoon fresh basil leaves, torn

1 clove garlic, minced

Salt & pepper to taste

Instructions for adults:

Cut the tomatoes, zucchini, and cucumber into cubes. Slice the bread and cut into cubes.

Instructions for kids:

Place the tomatoes, zucchini, and cucumber in a large mixing bowl. Drizzle with the olive oil and balsamic. Sprinkle with basil leaves, garlic and salt and pepper to taste. Place bread on top of all ingredients. Scoop from the bottom to serve.

Note: If not eaten right away, the bread becomes soggy. Thus, this recipe is meant to be eaten fresh and should be made only in the quantity that will be eaten immediately. It doesn’t keep—yet it tastes amazing when fresh!


Hello! We hope you made and enjoyed this recipe provided by Awake at the Whisk!  Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Tomato Bread Salad Panzanella on Food Literacy Center’s website. Thank you!

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