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Panzanella Salad - made with local farmers market produce www.thehomecookskitchen.com

Panzanella Salad Recipe

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 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Meal, Salad
Cuisine Italian
Servings 6 people
Calories 196 kcal


  • 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
  • ½ cup parsley roughly chopped
  • ½ cup cilantro roughly chopped
  • ½ cup basil roughly chopped
  • cup mint roughly chopped
  • 4 oz feta
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon 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
Keyword Fall Salad Recipe, Panzanella Salad