Barefoot Contessa's Panzanella Salad

Total Time
Prep 15 mins
Cook 30 mins

From her book "Parties"

Ingredients Nutrition


  1. Heat the oil in a large saute pan.
  2. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
  3. Add more oil as needed.
  4. For the Vinaigrette.
  5. Whisk all the ingredients together.
  6. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
  7. Add the bread cubes and toss with the vinaigrette.
  8. Season liberally with salt and pepper.
  9. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Most Helpful

5 5

This is a great party salad. I served this as part of a summer "Spaghetti BBQ" party for 13 people. It is certainly a party friendly recipe as components of the salad can be prepared in advance and then just tossed together 30 minutes before serving. I will make this again. My tip would be to used the best quality olive oil that you can find. Thanks for posting.

5 5

Love this salad. I also add small mozzarella balls. When I don't have hot house tomatoes I use grape tomatoes sliced in half. Green and/or calamatta olives are also good mixed in. If bread is too soft I dry it out first in the oven for 10 minutes at 375 before saut?ing . Forgoing the onions doesn't seem to hinder the taste and tends to lessens the burp factor.

5 5

My GF made this salad and I went absolutely nuts for it. Knowing this site, I knew I would find something comparable. I scanned all the recipes and came up with a bit of a different version of this wonderful salad. To the basic recipe, I added roasted red peppers, black olives, sundried tomatoes, artichokes, fresh mozzarella cheese and to the dressing, I added 2 anchovy fillets and about a tsp of oregano and lots of fresh ground pepper. Devine!!! My favorite recipe of the summer!!!