Jul 062020

Panzanella Salad

Panzanella Salad

Nothing says summer like fresh tomatoes and this salad is a lovely way to use an abundance of cherry tomatoes. Perfect for alfresco dinners on the deck along-side grilled meats.

Serves: 4-6


  • 1 Loaf crusty Italian of French bread (to make about 3 cups of bread cubes)
  • 1 cup Persian or English cucumber, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 cup mozzarella ciliegine balls, halved
  • 1/2 sweet onion, thinly sliced
  • 3/4 cup EVOO
  • 2 Cloves Garlic, minced
  • 2 tablespoons
  • Ritrovo Selections Organic Tomato Balsamic Vinegar*
  • 1 teaspoon Casina Rossa Herbs&Salt
  • 1 Bunch basil stems removed, chiffonade


  1. Preheat oven to 300° F.
  2. Cut bread into 1-inch cubes, arrange on a baking sheet and drizzle with 1/4 cup of EVOO. Bake for 20-25 minutes, until crisp and slightly browned. Remove bread from the oven and cool.
  3. In a large bowl, combine cucumber, tomatoes, mozzarella, onion, and bread cubes.
  4. In a small bowl whisk together ½ cup Marino Organic EVOO, Ritrovo
  5. Pour over the salad ingredients, tossing gently. Gently mix in the basil chiffonade.
  6. Cover and allow to rest at room temperature for an hour or two before serving. Drizzle with more olive oil and season with Herbs&Salt to taste.

*Traditionally a red wine vinegar is used for this salad, but I like the slightly sweet flavor of Ritrovo’s Tomato Balsamic.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+