Barefoot Contessa's Panzanella Salad

"From her book "Parties""
photo by Ingy1171 photo by Ingy1171
photo by Ingy1171
Ready In:




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

Questions & Replies

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  1. Chef Regina V. Smith
    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.
  2. Marlieskitchen
    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.
  3. bebeboy03
    This was a really great addition to our rib dinner tonight. I used balsamic vinegar in the dressing and left out the bell peppers because we didn't have any. Everyone really enjoyed it. Thanks for the recipe!
  4. Debra B.
    Love this classic salad. I did tweak it a bit.
  5. LeeCarr
    If I could give this more stars, I would. It is so easy - and perfect just as written. I wondered how the bread would taste the next day but awwww- it was even better. Sort of like a quick pickle. I did add a little Parmesan Cheese (because I like it so much) but it didn't need it. A great thing to do with leftover bread. This would be great with a small steak ... or pork chop... or stone crab claws... anything, really.


  1. Debra B.
    I used a good balsamic vinegar instead of the vinegar suggested, omitted the peppers, and added a chiffonade of fresh basil. The balsamic gives the vinegarette a sweetness; when it's soaked into the bread, mmm, mmmm, good!
  2. mommymakeit4u
    Prepped everything for this salad the night before, mixed it all together and it was fantastic. The dressing was really something special. I used rosemary white wine vinegar instead of champagne and it worked perfectly. Thanks for posting!


I live about 20 minutes away from Vancouver, British Coumbia in the Historic Little Fishing City of Ladner, BC, this photo is just a view from one of the many little Islands that surround Vancouver Island and Vancouver. I am close to many Berry and Fruit Farms, Organic Farms and plentiful Seafood. I am currently a part-time Private Chef for a client in Vancouver , she keeps my job very interesting snd challenging. I am always looking for recipes to prepare for her. Most of the recipes I post have been successful with clients or family over the years however I am pretty lazy about entering them in my cookbook, but I am getting better. Also after being online for years I am utilizing Recipezaar as a means to organize all my online saved recipes and recipes yet to try. My other work days are working with my Dad in the Family Business which is in Transportation . It says passions, well, I guess I have a passion for the search, the pouring over of recipes in cookbooks and the internet, most of the time I don't end up making any of them but I just love to look.
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