Panzanella Salad Recipe

Name: Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup walnut pieces; 4 tablespoons olive oil, divided; ½ teaspoon sea salt; ½ teaspoon fresh cracked pepper; 2 tablespoons white balsamic vinegar; 2 cups chopped cherry tomatoes; ⅓ cup pitted and sliced kalamata olive; 1 green onion, sliced; 1 small garlic clove, minced; 12 bunch shallot, minced; 6 fresh basil leaves, thinly sliced; 12 loaf leftover crusty bread, torn into 1-inch cubes (day or week old)

Servings: persons

¾ cup walnut pieces
4 tablespoons olive oil, divided
½ teaspoon sea salt
½ teaspoon fresh cracked pepper
2 tablespoons white balsamic vinegar
2 cups chopped cherry tomatoes
⅓ cup pitted and sliced kalamata olive
1 green onion, sliced
1 small garlic clove, minced
12 bunch shallot, minced
6 fresh basil leaves, thinly sliced
12 loaf leftover crusty bread, torn into 1-inch cubes (day or week old)

1
in a small bowl, combine walnuts with 1 tablespoons of the olive oil.
2
Heat a small frying pan over medium heat.
3
Add oil-coated walnuts, brown, 3-5 minutes.
4
Remove from heat, season with salt and pepper and let cool.
5
In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onion, garlic, shallot, and basil.
6
Mix well and let sit for 5 minutes to develop full flavor.
7
Add bread and walnuts to salad mixture and toss until well combined.
8
Serve immediately.
9
TIP: If white balsamic vinegar is not available, substitute regular balsamic vinegar.
10
For added crunch, toast leftover bread before tearing or cutting into cubes.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup walnut pieces, 4 tablespoons olive oil, divided, ½ teaspoon sea salt, ½ teaspoon fresh cracked pepper, and more.

Yes, Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Panzanella Salad

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