Italian Bread Salad Recipe

Italian Bread Salad

Serves 4

Panzanella is a traditional and delicious way of using up good quality bread that is a day or two old


  • 1/2 cup Metropolitan Market Olive Oil
  • 1/4 cup red wine vinegar
  • 2 tsp garlic, minced
  • 1 Tbsp capers
  • 1/2 cup fresh herbs such as parsley, basil, or oregano, chopped
  • 4 green onions, chopped
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and chopped
  • 2 cups diced heirloom tomatoes
  • 1 cup cheese such as Metropolitan Market Mozzarella, chevre or parmesan
  • 6 cups crusty bread cut into 1-inch cubes (approx. one small loaf or half large loaf)*
  • Salt and pepper, to taste
  • *If you are using fresh bread grill or toast to help it maintain its texture


  1. In a large salad bowl, whisk olive oil into vinegar, and add all ingredients except the bread. Mix to combine.
  2. Add the bread cubes to the bowl, stir well, and marinate for 30 minutes. Stir again and season with salt and pepper to taste. Garnish with fresh herbs.


Amount Per Serving (based on 4 servings)
Calories: 550
Fat: 40 g
Saturated Fat: 8 g
Cholesterol: 20 mg
Sodium: 890 mg
Carbohydrates: 36 g
Fiber: 4 g
Sugar: 4 g
Protein: 13 g
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