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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.

Source: Everyday Food, June 2007
Total Time Prep Servings



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How would you rate this recipe?
  • 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!
  • cbau1428909
    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 cucumber 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.
  • cbau1428909
    31 AUG, 2010
    Looks like the bread is toasted. I'll try this with garbanzos.
  • MS12193746
    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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