Panzanella with The Works

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
Share This Recipe


5 cups cubed day-old crusty bread, see cook's note

4 Roma or plum tomatoes, cubed

1 small red onion, chopped

1 Cubanelle pepper or green bell pepper, seeded and chopped

1/2 cup pepperoncini or hot cherry peppers, chopped

2 roasted red peppers, drained, chopped

1 cup pitted olives, kalamata or Sicilian green or a combination

1 tin flat fillets of anchovies, drained and chopped

1 cup basil leaves, torn

1 lemon, juiced

3 tablespoons red wine vinegar 

1/4 cup extra-virgin olive oil, eyeball it

Splash of liquid from bottled pepperoncini or hot cherry peppers

Coarse salt and black pepper


  1. Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste. 

Cook’s Note

Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.