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Panzanella Salad

Bread and tomato salad

Course Salad
Keyword bread, salad, tomato
Servings 8


  • 5 cups rustic bread cubes cut into 1 inch cubes
  • 4-5 large tomatoes such as heirloom
  • 1/2 shallot
  • 8 oz arugula
  • 1/4 cup parmesan, shaved
  • 1/4 cup oil
  • 1/4 cup red wine vinegar
  • 1 Tbsp flaky sea salt such as Maldon


  1. Toast the bread cubes in a pan on medium heat until all sides are lightly toasted, about 5 minutes. Add to a large bowl.

  2. Meanwhile, cut the tomatoes into large slices and add to the bowl.

  3. Slice the shallot in thin slivers and add to the salad.

  4. Add arugula.

  5. In a measuring cup, mix the oil, vinegar and a pinch of salt and pepper. Add into salad and toss to combine.

  6. Add shaved parmesan and flaky salt to the top and serve.