Panzanella Salad

Panzanella Salad
24 servings, 2 cups each


Ingredients Weights Measures
rustic sourdough bread, cut into 1-inch pieces 2.75 lb. 1-1/2 gal.
extra virgin olive oil 12 fl oz 1-1/2 cups
tomatoes, small dice 2.25 lb. 1-1/2 qt.
yellow tomatoes, small dice 1 lb. + 2 oz. 3 cups
red peppers, small dice 14 oz. 3 cups
yellow peppers, small dice 14 oz. 3 cups
cucumbers, small dice 14 oz. 3 cups
sliced Kalamata olives 12 oz. 3 cups
red onions, sliced 12 oz. 3 cups
Italian parsley, chopped 1.8 oz. 3/4 cup
KRAFT Zesty Italian Dressing 106 fl oz 3 qt.
fresh basil leaves, chiffonade, divided 2.5 oz. 1-1/2 cups


SPREAD bread pieces into single layer in sheet pan; let stand, uncovered, 1 to 3 hours or until dried. Drizzle with oil. Bake in 350ºF standard oven until lightly browned; cool.

COMBINE bread cubes with all remaining ingredients except for 1/2 cup of the basil (or except for 2 tsp. of the basil for trial recipe). Let stand 30 min.

FOR each serving: Place 2 cups salad in serving dish. Garnish with 1 tsp. of the remaining basil.

Kraft Kitchens Tips

Special Extra
Garnish each serving with shaved Parmesan and slices of additional tomatoes, peppers and cucumbers.
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Nutritional Information

Nutrition Information

Total fat
 41 g
Saturated fat
 5 g
 0 mg
 1640 mg
 48 g
Dietary fiber
 5 g
 13 g
 9 g
Vitamin A
 30 %DV
Vitamin C
 110 %DV
 6 %DV
 15 %DV