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Panzanella salad recipe
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5 from 5 votes

Panzanella Salad

Panzanella Salad Recipe or Tuscan Chopped Salad is traditionally a bread and tomato salad, but my Panzanella salad recipe adds pickled baby bell peppers, new potatoes, avocado, radishes, red onions, cucumbers, kalamata olives, and tofu feta in an oil-free balsamic dressing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrees, Salad
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 305kcal


Pickled Baby Bell Peppers

  • 6 baby bell peppers different colors. sliced thin
  • 1 cup white vinegar
  • 2 Tablespoons Agave or Maple Syrup

Tofu Feta Cheese (Optional)

New Potatoes

  • 1 pound new potatoes of similar size cut in halves


  • 6 cups greens of choice I used spinach and Romaine
  • 6 ounces snacking tomatoes different colors, cut in half
  • ½ red onion cut into thin slivers
  • 1 English cucumber sliced thin
  • ½ cup radishes sliced thin
  • ½ cup kalamata lives sliced in halves
  • 1 avocado diced
  • ¼ cup fresh basil chopped
  • ¼ cup fresh parsley chopped
  • cup fresh mint chopped


  • 3 slices vegan sourdough bread cut into cubes (or bread of choice)


  • cup balsamic vinegar
  • cup water
  • 1 Tablespoon dijon mustard
  • 2 teaspoons maple syrup
  • 2 cloves minced garlic
  • 3 teaspoons Italian seasoning
  • 2 teaspoons ground pepper
  • ½ teaspoon salt
  • 1 pinch red pepper flakes optional


Pickled Baby Bell Peppers

  • Slice baby bell peppers thin and set aside in a bowl.
  • Combine white vinegar and agave (or maple syrup) in a small saucepan.
  • Stir and bring to a boil.
  • Remove from heat.
  • Pour mixture into the bowl with the sliced baby bell peppers.
  • Stir and place the bowl in the refrigerator to marinate.

Tofu Feta Cheese

  • Prepare tofu feta cheese ahead of time.

Preparing the Potatoes

  • Wash and cut each potato in half.
  • Place potatoes in a pot and cover with water; add a teaspoon of salt.
  • Boil for 30 minutes or until a fork can pierce the potatoes, indicating they are done.
  • Drain in a colander, and run cold water over to the potatoes until the potatoes are cool
  • Place the cool potatoes in the refrigerator until ready to assemble the salad.

Preparing the Bread

  • Preheat the oven to 300 degrees.
  • If using stale bread, just cut it into cubes and use it as is.
  • Or, if you are using fresh bread, cut it into cubes.
  • Place cubed bread on a baking sheet lined with a silicone baking mat or parchment paper.
  • Bake for 10 minutes until crispy.

Balsamic Dressing

  • In a high-speed blender, combine all the ingredients and blend until smooth.
  • Refrigerate the dressing until assembling the salad.

Assembling the Salad

  • Place the greens in the bottom of the bowl.
  • Drain the baby bell peppers, place the on a paper towel to remove excess brine, and set aside.
  • Begin to layer the ingredients by placing the potatoes and all the other vegetables, adding the bread last.
  • Pour the dressing over the top and toss together or serve on the side.
  • Add the herbs on top of the salad.


  • To manage time effectively, make the pickled baby bell peppers first.
  • Then, boil the potatoes while you cut the other vegetables.
  • Next, cook the bread while you make the 5-minute dressing.
  • Cut everything into bite-sized pieces to make it easier to eat.
  • You can use a vegetable chopper to expedite vegetable preparation.
  • Do not add the brad to the salad until ready to serve.
  • If planning to have leftovers, separate the cooked bread from the other salad ingredients to prevent the pieces of bread from getting soggy.
  • Allow the bell peppers to cool to room temperature before placing them in the


Calories: 305kcal | Carbohydrates: 51g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 437mg | Potassium: 1000mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4405IU | Vitamin C: 75mg | Calcium: 122mg | Iron: 4mg