Panzanella Bread Bowl

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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1 large loaf ciabatta bread (1 to 1 1/4 pounds)

1 romaine lettuce heart, chopped

1 pound tomatoes, chopped

1/2 English cucumber, chopped

1/2 cup chopped roasted red peppers

2 ounces thinly sliced salami, cut into strips

2 ounces thinly sliced prosciutto, cut into strips

2 ounces thinly sliced soppressata, cut into strips

4 ounces thinly sliced provolone cheese, cut into strips

6 tablespoons extra-virgin olive oil

6 tablespoons red wine vinegar

1/2 teaspoon dried oregano

Kosher salt and freshly ground pepper


  1. Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
  2. Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and
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