Italian Panzanella

Servings 0
Prep Time 20 minutes



  • 1-pound oaf Italian bread, cut into 1-inch chunks (about 8 cups)
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 (16-ounce) an garbanzo beans, drained and rinsed
  • ½ cup roasted red peppers, sliced
  • 8 ounces fresh mozzarella, cut into bite-sized pieces
  • 8 ounces salami, prosciutto, or sopressata, cut into bite-sized pieces (I used a combination)
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons fresh basil, chopped
  • ¼ cup shredded Parmesan cheese, for topping

For the Italian vinaigrette:

  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.

  2. Add half of the bread cubes and toast until golden brown on most sides. Repeat with remaining oil, butter and bread cubes. Place all toasted bread cubes into a large bowl.

  3. Add garbanzo beans, roasted red peppers, mozzarella, salami, tomatoes and fresh basil, stirring to combine.

  4. In a small bowl whisk together olive oil, red wine vinegar, Dijon, Italian seasoning, salt and pepper.

  5. Pour dressing over bread mixture, stirring well to combine. Serve sprinkled with Parmesan cheese. Enjoy!