Total Time:
55 min
15 min
30 min
10 min

12 servings

  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • For the vinaigrette:
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

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.

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    190 Reviews
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    This is my husband's new favorite dish! It's perfect.
    This is the best!! A summer staple and my most requested picnic dish. The basil makes this dish. Oh and the bread of course. 10 stars!!
    Took this to a dinner party, everyone loved it
    Absolutely wonderful. Didn't have everything called for so substitutions were made. I had fresh mint - great choice. I had an orange muscat champagne vinegar. Nice flavor add there. I had no mustard, made no sub there. Finally, since this was dinner, I added smoked provolone. Gotta have protein. What blew me away was the texture and flavor of the toasted bread. I've never had anything like it. My rating is a 5+ or a 9.
    I love this recipe but changed it a bit. I didn't have cukes and basil but added a few tbsps.of pesto I had on hand before I added the vinaigrette. I used white wine instead of champagne vineger. Poured the whole bowl over a bed of greens and it was amazing. 
    Great recipe! Fun to make and delicious. I also used white vinegar and can't see how champagne vinegar would change the taste. I cut the veggies and marinated them in the vinegarette for a few hours and added the toasted bread cubes about 20 minutes before serving. Delicious!! Ina you never let me down!
    Perfect salad for tomato season. It wouldn't be the same without summer tomatoes. I used white wine vinegar, and I didn't have capers, so I left them out, but I plan to follow the recipe exactly next time. Fresh basil really makes the salad. The salad is very easy, healthful, and my husband and I both loved it.
    Love the recipe! I added a little honey to the vinaigrette to balance out the vinegary flavor. Also, I micro-planed the garlic instead of chopping it and used 2 cloves (love garlic.  
    Left out the capers I didnt miss them. Since we have an abundance of heirlooms at the farmers market now I increased the ration of tomatoes to other vegetables, it was all about the heirlooms in this salad, yum! I added some fresh mozzarella and tore it in pieces and added that.
    it looks good can't wait to taste it 
    This is a great recipe, but don't confuse it with her later Greek Panzanella recipe. The Greek version leaves out the basil and capers but adds feta and kalamata olives and a different dressing which my family finds more satisfying.
    Amazing salad. Vegetables have never tasted so good! I remember the first time my boyfirend's sister made this for me, it was so good and I was hooked. I have made it many many times myself...I crave it! I never leave anything out if I can help it, because all the flavors and textures work so well together. Sometimes I add tiny mozzarella balls. We often serve it with grilled & sliced skirt or flank steak that has been marinated in soy sauce, bourbon and black pepper. My nephew's wife makes it for him on his birthday, it is his favorite! One tip: toss in the croutons and dressing right before serving. If the croutons sit around too long in the dressed salad they lose their good texture. You want them to soak in a little vinaigrette before serving, but not get soggy.
    Fantastic! Found this recipe last summer and it has been a hit with friends and family ever since! It even makes for some pretty good leftovers!
    Crowd Pleaser! I made this for our monthly dinner party and it was a hit with everyone, including kids. This is a great dish for summer entertaining. Thanks for another FAB recipe, Ina!!
    Excellent especially when just about everything came from my garden.
    cool it did
    People beg me to bring this Panzanella everywhere I go in the summer months. It is truly a perfect dish. I never change a thing and it never fails. An important part is getting a quality bread for it. I use a sesame seeded Italian loaf from a good bakery in the Bronx. Enjoy this!
    This is the best recipe!!! I love it. It makes you feel full very quickly!
    One of the best recipes to date; I switch out the bread and add quinoa sometimes for a twist. This one makes an appearance at least twice a month in my house!!
    Nice salad. Not spectacular, but it had good flavour. I really enjoyed the basil in it.  
    I very much liked the bread. I only wish I had served the bread on the side rather than tossing it with the salad and vinaigrette. They just ended up so soggy and lost their crunch... 
    Also, I think I would add slightly less oil to the vinaigrette.  
    A good salad, but I may not go out of my way to make it again....
    This salad is one of my ALL-TIME FAVORITES!!! I've been making this for years and have lost track of how much of this I have consumed. The only thing I do differently is quadruple the garlic - I LOVE garlic and it's SO good for you. I also use Sourdough bread for my croutons for an added flavor and I just chunk it up and throw it in a frying pan - no oil - and toast them - to die for!! I throw the croutons on as I eat it rather than put them on the whole of the salad - that way, they will maintain their wonderful crunch!
    Love Ina's panzanella!! Please note that there are a couple versions Ina posts of this salad. There is a "Grilled Panzanella" recipe Ina has on the network as well, for those of you who remember her video demonstrating a grilled version. I've had it both ways, but our family prefers it grilled. Grilling really brings out the flavors of the onions and peppers, leaving a refreshing contrast with the uncooked cucumbers, basil and tomatoes. It's amazing! We use Trader Joe's muscat champagne vinegar and it's a consistent winner for our family and dinner guests.
    Oooooooh I love panzanella salad! I used this recipe with more tomatoes minus the cucumber, peppers and capers due to what I had and THREW IN SOME CRUMBLED FETA!.. It was delicious! I had a lot of bread so I toasted it the oven on a baking sheet; I drizzled the olive oil over the bread cubes and added some chopped garlic, this upped the garlic level! My husband and I had this for dinner last night. I disagree on "the longer this sits the better" We prefer to have it within an hour and usually can't wait more than a half hour; the bread is still chewy/crunchy at that point "my favorite part" of course I'll still eat it the next day if there's anything left!
    This was absolutely a delicious ways to get in your veggies. I am not a big pepper fan, but I marinated this overnight and the pepper taste wasn't even there!! I didn't have the champagne vinegar so used the red wine vinegar instead. I also didn't have capers so didn't put them in. I did add chick peas because I thought they would be a good addition and loved them in this. I had a hard time mixing in the dijon mustard so I used a blender which worked great. I took this to church, and it was a hit with the adults. I think the veggies scared away the children, but if they had tried it, they may have been pleasantly surprised!! I will make this again trying other veggies.
    Delicious!! I debated whether to use champagne or red wine vinegar, thinking the red would give it more punch, but the champagne was all the punch it needed. I added a little more mustard per other reviews but will stick with the recommended amount. Did not add the peppers or cucumber as I didn't have any but will try it with those next time. If you have a Panera Bread in your area - their Country White was fabulous in this!
    This is as basic bread salad but yummy. I didn't use capers b/c my kids don't like them. This is to be a fresh, end of the summer salad. It is NOT TO BE COOKED!
    To Skate97 and PattyC328: Ina has a "grilled panzanella" recipe as well - same ingredients only she does grill the bread and the veggies over a charcoal grill before she combines the ingredients. I have made that one and it is out of this world! If you like this one, you will LOVE the grilled recipe......the smoky flavor added by the grilled bread, charred peppers and onions (crisp-tender really brings out the flavor.
    Perfect with or without the capers and peppers. Just plain wonderful!
     Thank you Ina!
    To the below poster, I saw this episode the other day and she does NOT sautee the veggies. This is a raw veggie salad. I have the cookbook and the veggies definitely aren't cooked in that version either. This recipe is one of my favorites, but can't imagine it with cooked veg!
    ERROR IN RECIPE! On her show, Ina grills/sautees the bell peppers and onions -- and unless I am overlooking it, they forgot to put that in this written version of the recipe! It makes a huge difference!!! 
    Everyone I have made it for love this dish. I use (good quality store croutons, though, and it is every bit as good as the make-your-own ones. I don't use 6 cups either, which keeps the recipe healthier/less carbs -- and it's totally delicious. I use either plain/butter croutons or when I can find them I use Italian-seasoned ones and they make the recipe even better!
    Mmmm. Bread salad!
     For me, the best thing about this salad is it has both inspired other versions and gives me another use for the extra loaves of frencha dn italian bread that end up in my freezer.
     I'll now make croutons using Ina's method and add different spices.
     Also, I'm not a fan on peppers and cucumbers so I'll try this salad with other veggies like blanched asparagus and some fruit for a bite of sweet.
     I served this to company and it vanished quickly with rave reviews. Also, it's VERY pretty.
    Absolutely delicious! Added more mustard, used red wine as a substitute, omitted the peppers and capers. Baked the bread at 400 degrees for 10 minutes. Whole family gobbled it up. Definitely a keeper!
    fantastic! best panzanella ever. I used red wine vinegar and more dijon.. it was phenomenal!
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