Panzanella salad with cherry tomatoes

Panzanella salad with cherry tomatoes

Perfect for easy summer entertaining, this traditional Tuscan salad of bread, tomatoes, herbs and fresh vegetables is perfect for a light summer meal or a side salad. Day old crusty bread can be grilled or toasted, or simply torn into bite-sized pieces and tossed together with the vinaigrette, which is made with the juice from the tomatoes.

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 35 min (COOK TIME: 15 min / PREP TIME: 20 min)

cooking sketch Easy


  • 1 loaf day old ciabatta bread (1 lb.)
  • 1 can Mutti® Cherry Tomatoes (14 oz., Ciliegini)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic minced
  • 1/2 cup thinly sliced green or black olives (or a combination of both)
  • 1 tsp kosher or sea salt
  • 1 tsp freshly ground black pepper
  • 3 yellow or orange bell peppers, cored and cut into quarters
  • 1 English cucumber
  • 1 cup loosely packed fresh basil leaves, thinly sliced
Share the ingredient list

Panzanella salad with cherry tomatoes: Method

  1. Preheat oven to 425° F. Cut or tear the ciabatta bread into bite-sized pieces. Transfer to a large mixing bowl and set aside.
  2. To make the vinaigrette: Drain the tomatoes into a small mixing bowl, slice each in half and set aside. Whisk olive oil, vinegar, garlic, olives, salt and pepper into the tomato liquid and set aside.
  3. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Arrange peppers skin side up and roast for 20 minutes or until skin blisters and begins to blacken. Remove from oven, transfer to a medium-sized bowl and cover tightly with plastic wrap; set aside.
  4. Meanwhile, slice the cucumber lengthwise, scoop out the seeds and slice into ¼-inch crescents. When peppers are cool enough to handle, gently pull the skins off and cut into ½-inch pieces. Slice cherry tomatoes in half.
  5. To assemble salad, toss bread in vinaigrette to thoroughly coat. Next, gently stir in reserved halved cherry tomatoes, roasted bell peppers and sliced basil. Cover loosely with plastic wrap and allow salad to rest for at least an hour before serving.

Liked the recipe?

Review and share with your friends

Also made with: Cherry tomatoes

Choose country and language

Global site