Panzanella My Way – The Easy Way

5 from 2 votes

Panzanella My Way- The Easy Way

My take on a summer favorite dish from Tuscany that celebrates seasonal ingredients
Servings 4 people
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • skillet
  • cutting board
  • knife
  • Large mixing bowl


  • 1 medium eggplant
  • 1 small red onion
  • 1 lb tomatoes of choice I used Campari
  • 4 oz sliced dry salame I used salamino
  • 1 jar marinated artichokes
  • 1/2 jar green olives I used Castelveterano
  • 1/2 can large black olives, halved
  • 1/2 baguette bread, cubed
  • 3 tbsp extra virgin olive oil, plus more for the final dressing
  • salt & pepper to taste
  • pepper flakes to taste
  • 1 tbsp fresh oregano or 1/2 tbsp of dry oregano
  • 8 oz mozzarella, ciliegine


  • Gather your ingredients.
  • In a skillet preheat 2 tablespoons of olive oil and toss the eggplant, cut into half inch cubes. Saute' at medium heat until tender and mushy. Add salt and pepper flakes to taste, set aside to let cool.
    1 medium eggplant, 3 tbsp extra virgin olive oil, plus more for the final dressing, salt & pepper to taste, pepper flakes to taste
  • Chop the onions and the tomatoes. Place in a large bowl and set aside.
    1 small red onion, 1 lb tomatoes of choice
  • Cut the bread into half inch cubes and toss in a preheated skillet with 1 tablespoon of olive oil and allow to brown and crisp. Set aside to cool.
    1/2 baguette bread, cubed
  • Drain the artichokes, olives and mozzarella. Halve the black olives and add to the bowl. Cut the salame into small cubes. Add to the bowl.
    4 oz sliced dry salame, 1 jar marinated artichokes, 1/2 jar green olives, 1/2 can large black olives, halved, 8 oz mozzarella, ciliegine
  • Once the eggplant and bread croutons have cooled toss with the rest of the ingredients and dress with a drizzle of extra virgin olive oil, salt, pepper and chopped fresh oregano (or dry oregano).
    3 tbsp extra virgin olive oil, plus more for the final dressing, 1 tbsp fresh oregano, salt & pepper to taste
Author: Rebecca
Calories: 531kcal
Cost: $$
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Italian
Keyword: antipasto salad, how to make panzanella, panzanella, panzanella salad, party food


Calories: 531kcal | Carbohydrates: 19g | Protein: 20g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 43mg | Sodium: 1613mg | Potassium: 715mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1609IU | Vitamin C: 29mg | Calcium: 288mg | Iron: 2mg

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  1. 5 stars
    very good recipe!

    1. Thank you so much, Natale!

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