Panzanella (Italian Bread Salad)

Cooking Time: 20 Min    Servings: 6

Products needed:

Traditional 18 Year Balsamic Vinegar


  • 6 cups day-old crusty peasant-style bread, cut or torn into bite size pieces
  • 1/2 cup Olive Scene medium Extra Virgin Olive Oil, divided
  • 3 cloves garlic, minced 
  • 2 tablespoons Olive Scene Traditional Balsamic Vinegar*
  • 4 large heirloom tomatoes, diced (with the juice)
  • 1/2 cup sliced red onion
  • 10 fresh basil leaves, shredded
  • 1/2 cup pitted green olives, halved
  • Sea salt and fresh ground pepper to taste


  1. Preheat oven 400F. Mix 1/4 c olive oil, sea salt, pepper, and garlic.
  2. Toss with the bread pieces to coat.
  3. Spread bread on a baking sheet and toast in the oven for 15 to 20 minutes, or until the bread has turned golden brown.
  4. Remove bread from oven and cool.
  5. Remove bread to a large bowl.
  6. Salt the tomatoes and toss with the remaining oil, and basil.
  7. Spread the tomatoes/basil on top of the bread.
  8. Top with the onions and olives.
  9. Let it sit on your counter for an hour or two.
  10. Just before serving, drizzle with balsamic vinegar. 

*can also use Dark Chocolate, Espresso, or Fig.