Sicilian Panzanella Salad

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sicilian panzenella salad seasoning spices victoria gourmet recipes

This is summer in a bowl. I love to shop the farmers market for ugly heirloom tomatoes that are packed with flavor for this salad. Add fresh mozzarella and this becomes an entree salad. 


3 tablespoons Sicilian Seasoning
¼ cup olive oil
3 tablespoons white wine or champagne vinegar
salt and pepper to taste
1 loaf of day old bread, cut into 1-inch cubes
3 large tomatoes, cut into 1-inch slices
1 cucumber, sliced into 1/2-inch slices
2 red, yellow or orange bell peppers, seeded and cut into 1-inch cubes
1/2 red onion, thinly sliced
1 cup basil leaves, torn

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Resting Time: 
30 minutes
Total Time: 
45 minutes
Serving size: 


1. Preheat oven 350º F.
2. Place cubed bread on a rimmed sheet pan lined with a silicone mat or parchment paper. Bake for 20 minutes or until bread cubes are lightly brown and crusty.
3. Whisk the olive oil, vinegar, Sicilian seasoning, and salt and pepper together.
4. In a large bowl combine the bread, tomatoes, cucumber, bell peppers, onion and basil. Add the vinaigrette and toss until well coated.
5. Let the salad sit at room temperature for a half an hour to allow the flavors to blend.


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Recipe Tip:
It’s best not to refrigerate this salad as the chill gives the tomatoes a grainy texture.