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Tuscan Panzanella Salad


Serves 7
For the vinaigrette:
1 tspPastene Minced Garlic
½ tspDijon mustard
3 TbspPastene Prosecco Wine Vinegar
½ cupPastene Extra Virgin Olive Oil
½ tspkosher salt
¼ tspfreshly ground black pepper
For the salad:
4large roma tomatoes, quartered
1 (10 oz) canPastene Tri-Color Tomato Wedges, chopped finely
1 smallcucumber, thinly sliced
⅓ cupbasil, roughly chopped
4-6 ozsmall mozzarella balls or tear a larger ball into bite-sized pieces
1 cupPastene Whole Ripe Pitted Olives, drained or 1 cup Pastene Plain Queen Olives, drained (optional)
½ (3.5 oz) jarPastene Capers, drained
8-12 piecessmall French bread or boule, cut into 1-inch cubes (about 6 cups)
Pastene Extra Virgin Olive Oil (for drizzling)


  • Preheat oven to 350°F  and adjust rack to the center position. 
  • Place tomatoes in a colander set over a bowl and season with 2 teaspoons of kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
  • In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
  • Remove colander with tomatoes from the bowl with tomato juice. Place colander with tomatoes in the sink. Add garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  • Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves, cucumbers, olives, and capers. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.

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