There’s just something about a dish that makes the most out of what you already have, like a day-old loaf of bread and garden tomatoes, that feels like home. Whether you’re feeding family on the porch or bringing a dish to the church picnic, this salad is a sure crowd-pleaser.

Ingredients for Panzanella Salad

• Day-old bread
• Olive Oil
• Garlic Powder
• Onion Powder
• Salt
• Pepper
• Tomatoes
• Basil Leaves
• Mozzarella Pearls
• Red Onion
• White Balsamic Vinegar
• Lemon
• Shallot
• Fresh Parsley
• Garlic

Step-by-Step Instructions:

1. Preheat the oven to 300°F.
2. Tear bread into large chunks and spread on a baking sheet.
3. Drizzle with olive oil, then sprinkle garlic powder, onion powder, salt, and pepper. Toss well.

4. Bake for 10–15 minutes, flipping halfway, until golden and crisp. Let cool.
5. Make the vinaigrette: Combine all vinaigrette ingredients in a bowl or jar. Whisk or shake well. Let sit while prepping veggies.
6. Chop tomatoes and slice onion thin.
7. In a large bowl, toss together bread, tomatoes, onion, and mozzarella.
8. Pour vinaigrette over the top and gently toss. Let sit 15 minutes, then toss again.
9. Transfer to a serving platter and top with fresh basil.
10. Serve immediately.

Recipe Notes:

• Use cherry tomatoes, heirlooms, or a mix—whatever’s ripest.
• Try crumbled feta, shaved parmesan, or burrata instead of mozzarella.
• Add cucumbers for extra crunch or grilled corn for a sweet twist.
• Best eaten the same day, those juicy tomatoes will soften the bread as it sits.

More Recipes You Will Love:

• Homemade Croutons
• Caramelized Onion and Blue Cheese Stuffed Mushrooms
• Cucumber Tomato Salad

A good panzanella is like a summer day on a plate, fresh, unfussy, and full of flavor. It’s one of those dishes that reminds you simple can be downright spectacular. So grab that loaf of bread that’s getting a little too crusty and turn it into something everyone will love.

Print

Panzanella Salad

This fresh and hearty Panzanella Salad brings together crispy toasted bread, juicy tomatoes, mozzarella pearls, and fragrant basil, all tossed in a bright lemon and white balsamic vinaigrette. It’s a simple yet flavorful dish perfect for summer gatherings or an easy weeknight meal. Best enjoyed fresh the day it's made!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time 15 minutes minutes

Total Time 45 minutes minutes

Author Emily

Ingredients

• Ingredients:
• 1 loaf of crusty day-old bread
• ¼ to ½ cup olive oil depending on the bread
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon pepper
• 4 –5 cups tomatoes chopped
• ½ cup torn basil leaves
• 8 oz mozzarella pearls
• 1 small red onion halved and thinly sliced
• Vinaigrette Dressing:
• ¾ cup olive oil
• ⅓ cup white balsamic vinegar
• Juice + zest of one lemon
• 1 small shallot minced
• ¼ cup chopped fresh parsley
• 2 cloves garlic minced into a paste with 1 tsp salt
• 1 tsp black pepper

Instructions

• Preheat the oven to 300°F.
• Tear bread into large chunks and spread on a baking sheet.
• Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper. Toss well.
• Bake for 10-15 minutes, flipping halfway, until golden and crisp. Let cool.
• Make the vinaigrette. Combine all vinaigrette ingredients in a bowl or jar. Whisk or shake well. Let sit while prepping veggies.
• Chop tomatoes and slice onion thin.
• In a large bowl, toss together bread, tomatoes, onion, and mozzarella.
• Pour vinaigrette over the top and gently toss. let sit for 15 minutes, then toss again.
• Transfer to a serving platter and top with fresh basil.
• Serve Immediately.

Notes

• Use cherry tomatoes, heirlooms, or a mix—whatever’s ripest.
• Try crumbled feta, shaved parmesan, or burrata instead of mozzarella.
• Add cucumbers for extra crunch or grilled corn for a sweet twist.
• Best eaten the same day, those juicy tomatoes will soften the bread as it sits.

The post Panzanella Salad appeared first on My Bread Recipes.

Made with just a few pantry staples and day-old bread, they’re endlessly customizable and come together in under 30 minutes.

Ingredients for Homemade Croutons

• Loaf bread or baguette (preferably slightly stale; white, whole wheat, or sourdough all work)
• Olive oil
• Garlic Salt
• Onion Powder
• Dried Parsley

How to Make It Yourself

1. Preheat your oven to 300°F.
2. Prepare the bread. Cut or tear your bread into small cubes or rustic chunks. Slightly stale bread works best – it’s drier and toasts up more evenly. Spread the pieces out on a baking sheet in a single layer.
3. Season and toast. Drizzle the bread pieces with olive oil until lightly coated. Sprinkle on garlic salt, onion powder, and dried parsley. Toss everything together right on the baking sheet to make sure each piece is well coated. Bake for 15-20 minutes, flipping halfway through. Keep and eye on them in the last few minutes- they should be golden brown and crispy, not burnt.
4. Cool Completely. Let the croutons cool on the pan. This helps them finish crisping up and keeps them from getting soggy in storage.
5. Store them in an airtight container once fully cooled. Store in refrigerator up to one week or in freezer for up to three months.

Recipe Notes and Variations

• Use Italian seasoning instead of parsley for an herbier twist.
• Swap garlic salt for fresh minced garlic sautéed in butter for a richer flavor.
• Add grated Parmesan cheese in the last few minutes of baking for a cheesy finish.
• Use smoked paprika, ranch seasoning, or even a little curry powder for more unique flavors!

Another Recipe You Will Love

• Seasoned Breadcrumbs

Print

Homemade Croutons

These Homemade Croutons are crunchy, flavorful, and far more delicious than anything from a box. Whether you're topping a fresh green salad, adding a crunchy finish to soup, or just snacking straight from the container.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 5 minutes minutes

Author Emily

Ingredients

• 1 loaf of bread or baguette preferably slightly stale; white, whole wheat, or sourdough all work good
• 1/4 to 1/2 cup olive oil
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon dried parsley

Instructions

• Preheat you oven to 300°F.
• Cut or tear your bread, slightly stale if possible, into small cubes. Spread the pieces out on a baking sheet in a single layer.
• Drizzle the bread pieces with olive oil until lightly coated. Sprinkle on the garlic salt, onion powder, and dried parsley. Toss everyhting together right on the baking sheet to make sure each piece is well coated. Bake for 15-20, flipping halfway through. Keep and eye on them in the last few minutes – they should be golden brown and crispy.
• Cool completely. Let the croutons cool on the pan. This helps them finish crisping up and keeps them from getting soggy in storage.
• Store in an airtight container in the fridge for up to one week or in the freezer for up to three months.

The post Homemade Croutons appeared first on My Bread Recipes.