Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Panzanella is a Tuscan bread salad which combines day old bread, tomatoes, basil, cucumbers, red onion and olive oil. A perfect summer dish for lunch or as a side. The key to making this simple salad really good is using the freshest high quality ingredients. I used ripe tomatoes from my garden, my favorite Rustic bread from Hot and Crusty, fresh basil and extra virgin olive oil. Let it marinate for a little while to allow the flavors to blend. The juices from the tomatoes mixed with the olive oil makes it’s own dressing. If you don’t have day old bread, lightly spray bread slices with a little olive oil, season with salt and grill on the bbq until toasted. Whole wheat Italian bread would be great too. Makes 8 cups.

5 from 1 vote
Did you make this recipe?

Panzanella (Italian Bread Salad)

104.3 Cals 3.1 Protein 17.7 Carbs 2.9 Fats
Yield: 8 servings
COURSE: Dinner, Lunch, Salad, Side Dish
CUISINE: American


  • 8-10 medium ripe tomatoes, cut into 1 inch cubes
  • 1 cup seedless cucumber, diced
  • 1/2 red onion, chopped
  • 8-10 basil leaves, chopped
  • 1 tbsp extra virgin olive oil
  • extra virgin olive oil spray, I used my Misto
  • 6 oz French bread or a good crusty Italian bread, sliced
  • kosher salt and fresh ground pepper to taste


  • Lightly spray bread with olive oil and season with a little salt; grill over medium heat, until toasted and nicely browned.
  • Remove from heat and cut into 1 inch cubes. Set aside.
  • In a large bowl, combine the tomatoes, cucumber, red onion, basil, olive oil, and season liberally with salt and pepper.
  • Let it sit for about 30 minutes to let the flavors combine.
  • Add the bread cubes and toss.
  • Serve in individual bowls.


As a main dish: Servings: 4 • Serving Size: 2 cups • Old Points: 4 pts • Points+: 6 pts


Serving: 1cup, Calories: 104.3kcal, Carbohydrates: 17.7g, Protein: 3.1g, Fat: 2.9g, Fiber: 2.2g
WW Points Plus: 3

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. What do you suggest serving as a main dish with this?? Looking to try it out over this weekend.

  2. I've been making a variation of this salad for lunch every day this week. The variation? FRESH GRATED GARLIC – one large clove for every 2 tomatoes. Unbelievably delicious!

  3. All the recipies from this site are so inspiring…to my body and soul:) Thanks, Gina!!

    I added some super grainy mustard, and served over fresh spinach…more food, for an additional point+!!

  4. I've also varied this salad by adding blanched green beans and fresh sliced red onions.

  5. Isn't this a wonderful salad! You really need good bread, it makes the salad.

  6. OMG! I had very little ww points+ left tonight and started looking through your website for something healthy and low in points and found this!! WOW!!! My whole family absolutely loved it. My nondieting family asked me to make this again! Perfect for a hot humid day too! Thanks again. Love your site!

  7. Gina! I made this salad, and it looked just like your picture- except i didnt have ripe tomatoes. I used fresher.. You Rock!!! I loved this salad, as leftovers i added green olives and i sprayed a little vinegarette! Yummy to my tummy!!!