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Panzanella Salad

posted by Jennifer
Panzanella Salad

This is a classic Italian bread-and-tomato salad. Adding a variety of fresh summer vegetables and herbs puts a modern twist to the traditional Panzanella salad. Be adventurous with this recipe and use whatever veggies you have on hand to make a colourful salad to share with friends. This veggie-loaded salad is abundant in vitamins C and A, and is a great source of iron and fibre too!

Prep: 25 minutes Ÿ Total: 45 minutes



Sweet Bell Peppers (assorted) 3 large 3 large
Summer squash/zucchini 4 large 4 large
Red onion (diced) 1 medium 1 medium
Fresh lemon juice ¼ cup 50 mL
Red wine vinegar 2 Tbsp 30 mL
Dijon mustard ½ tsp 2 mL
Extra virgin olive oil ⅓ cup 80mL
Fresh tomatoes (diced) 5 medium 5 medium
Fresh parsley (chopped) 2 Tbsp 30 mL
Fresh basil (sliced) 3 Tbsp 45 mL
Fresh ciabatta (small) 1 loaf 1 loaf


  1. Chop peppers and zucchini into bite-size pieces and place in a large bowl.
  2. Dice the onion and add to the bowl.
  3. In a small bowl, whisk together lemon juice, vinegar, and mustard. Slowly whisk in olive oil.
  4. Add dressing, diced tomatoes, and fresh herbs to the vegetables.
  5. Let stand for 15 minutes.
  6. Meanwhile, cut ciabatta loaf into 1 inch cubes. If desired, toast for 5 minutes in a pre-heated 200°C (400°F) oven.

Add ciabatta chunks just before serving. Season salad with salt & pepper. Mix well.

Download PDF

View Nutrition Facts

Adapted from:

Makes 4 servings  (458 g / serving) Ÿ 1 serving = 1 large bowl of salad

Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
NutritionRx  Ÿ  Email:  Ÿ  Phone: (519) 520-9549  Ÿ  Website:

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