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Italian Panzanella

Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal.

  • Prep:
  • Total Time:
  • Servings: 4
Italian Panzanella

Source: Everyday Food, June 2007


  • 1/4 cup red-wine vinegar
  • 1/4 cup olive oil
  • Coarse salt and ground pepper
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 3 cups large cubes country bread (5 to 6 ounces)
  • 1 pound plum tomatoes, cut into small pieces
  • 1 English cucumber, thinly sliced crosswise
  • 1/4 medium red onion, very thinly sliced
  • 4 ounces provolone cheese in one piece, diced
  • 1/4 cup fresh basil leaves, torn


  1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.

  2. Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in basil.

Reviews (8)

  • MangiaQuesto 17 Aug, 2011

    This was so simple and delicious! I omitted the onions and the provolone and just sprinkled it with a little grated parmesan. I also halved the amount of beans. I used calabrese bread and served it immediately instead of letting it sit the 3 hours+. I wish I had found this recipe at the beginning of the summer, it's a perfect meal for a hot day!

  • carabau 8 Aug, 2011

    wet bread- yuck, prefer to make large croutons which will still soak up the dressing but have a great crunch.

  • MarioGrazia 3 May, 2011

    In Tuscany, the traditional Panzanella has only
    rustic bread
    tomatoes (ripened)
    red onions
    sprig basil
    EVOO (italian of course)
    vinegar to taste
    salt and pepper to taste
    BUT neither provolone nor beans

    Compare with the traditional recipe:

  • gitinoam 1 Apr, 2011

    I just made this for dinner and was very disapointed. This was very boring.

  • carabau 31 Aug, 2010

    Looks like the bread is toasted. I'll try this with garbanzos.

  • Ritz1 10 Aug, 2010

    Did you toast the bread?

  • blossomathome 6 Jun, 2009

    Beautiful salad. Delicious as well. Everyone enjoyed it.

  • geekygrandma 21 Jul, 2008

    Our family has enjoyed a salad very similar to this for many years. The ingredients can vary depending on what's in the pantry/fridge. I've even used par-boiled green beans, carrots and sliced potatoes. Also, store-bought croutons work if added just before serving if you want more *crunch*. I make a big batch so we'll have some for next day and add the bread/croutons accordingly so it won't get too soggy. Much better than fatty potato salad and so refreshing. Love it!

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