Comida Kraft
Recipe Box

Parmesan Panzanella Salad

(2) 2 Reviews
Prep Time
Total Time

8 servings, 1-1/4 cups each

This rustic panzanella salad stars thin slices of French bread and garden vegetables tossed with olive oil and grated Parmesan.

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What You Need

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Make It

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  • Combine ingredients in large bowl.

Serving Suggestion

This side salad makes a great accompaniment to a serving of lean fish or poultry.

Special Extra

Garnish with fresh basil leaves just before serving.

Special Extra

Add 1/2 cup chopped fresh Italian parsley to salad before serving.


  • 8 servings, 1-1/4 cups each

Nutritional Information

Serving Size 8 servings, 1-1/4 cups each
Calories 260
Total fat 17g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 290mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 3g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • moc2948 |

    Made this many times using any kind of whole grain bread & either cherry or grape tomatoes halved. I halve the rec. for 4 & in a pinch use 1/4 c oil & 1/4 c red wine vinegar. A great side for a soup dibber.

  • csanders87 |

    Mentioned by Boccaccio in the Decameron as “pan lavato” (or washed bread), panzanella is undoubtedly a rustic dish, originally made in people’s homes. It is commonly believes that the dish developed out of the custom of country folk to soak their old, stale bread in water and mix it with vegetables from the garden. According to some, the word panzanella comes from the fusion of the words “pane” (or bread) and “zanella” (or soup bowl), while others believe it derives from the word “panzana” that originally meant “pappa” (or food). Regardless, panzanella has always been enjoyed by people of all social classes, demonstrated by the fact that Agnolo di Cosimo, an artist who frequented the Medici court, dedicated a sonnet to the dish in his book “Della cipolla”, published in the 16th century. Its also very tasty so don't knock it until you try it.