Panzanella Salad - made with local farmers market produce

Panzanella Salad Recipe

5 from 6 votes
COURSE: Main Meal, Salad
CUISINE: Italian
KEYWORD: Fall Salad Recipe, Panzanella Salad
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 6 people
CALORIES: 196kcal
AUTHOR: The Home Cook's Kitchen
This panzanella salad recipe is a light, fresh, healthy salad recipe made using your favourite farmers market finds! Perfect for a summer or winter get together.


  • 5 oz fresh bread, like Pana de Casa or ciabatta
  • 2.5 oz red onion, finely sliced
  • 7 oz grape tomatoes
  • 2.25 oz kalamata olives, pitted, halved
  • 1/2 cup parsley, roughly chopped
  • 1/2 cup cilantro, roughly chopped
  • 1/2 cup basil, roughly chopped
  • 1/3 cup mint, roughly chopped
  • 4 oz feta
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil, extra for bread



  • Preheat oven to 400F/200C.
  • Cut up bread into 2"/5cm cubes.
  • Toss in 1 tablespoon of olive oil and a pinch of salt and pepper.
  • Place on a lined baking tray.
  • Cook for 10-15 minutes, or until bread is browned and crunchy.
  • Cool


  • Place tomatoes, olives, feta, red onion, fresh herbs and bread in a large salad bowl.

Make Vinaigrette

  • Place 2 tabs of olive oil and 1 tab of red wine vinegar in a small bowl
  • Whisk until well combined.


  • Pour vinaigrette over salad
  • Optional - drizzle with balsamic glaze


Calories: 196kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 498mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 13.5mg | Calcium: 121mg | Iron: 0.8mg
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