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Italian salad “Panzanella”

Tasty and simple summer salad.
Prep Time30 mins
Cook Time10 mins
Course: Salad
Cuisine: Italian
Keyword: summer
Servings: 6


  • 28 oz ripe tomatoes (if any, then different varieties)
  • 14 oz bell pepper (2 pcs. different colors)
  • 7 oz bread (best ciabatta)
  • 3 oz purple onions
  • 3 sprigs of basil
  • 4 tbsp olive oil
  • 1-2 tbsp wine or balsamic vinegar
  • pinch of sugar, salt, pepper, dry garlic


  • Put peppers in a pan or on a baking sheet. Put in an oven preheated to 220 degrees. Bake for 25-30 minutes or until black tan on the skin. Tighten the baked peppers immediately with a film or transfer into a bag and tie. Leave to cool completely. Then remove the peppers from the bag, peel off the skin, scrub the seeds. Cut into thin strips.
    Italian salad “Panzanella”
  • Tear the bread into small pieces and dry in the oven at 180 degrees for about 10-15 minutes.
  • Cut the onion into very thin quarters of rings.
  • We collect the salad. Cut the tomatoes into slices, put them in a container.
    Italian salad “Panzanella”
  • Add pepper, onion, and basil.
    Italian salad “Panzanella”
  • Add all seasoning ingredients, mix.
    Italian salad “Panzanella”
  • Add dried bread, mix gently. If the bread is very dried, then let the salad sit for a time, or you can serve it right away.