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panzanella salad on plate with dressing on the side

Zesty Bread Salad with Meyer Lemon Vinaigrette

Course: Salad
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 551kcal
This zesty bread salad is perfect for spring! Topped off with a delicious Meyer Lemon Vinaigrette. YUM! Adapted from Ottolenghi Online
Print Recipe


  • 1 loaf Sourdough Bread or other rustic bread, cubed
  • 1 cucumber cut into centimeter thick slices
  • 1 extra large ripe tomato, cut into wedges
  • 1/2 red onion thinly sliced
  • 1 yellow pepper cut into thick strips
  • grated zest and juice from 1 1/2 Meyer Lemons if using a regular lemon, 1/2 the amount
  • splash of orange juice
  • 1 1/2 garlic clove crushed (or 1 tbs of prepared crushed garlic)
  • 3 Tbsp. Pompeian Red Wine Vinegar
  • 6 Tbsp. Pompeian Extra Light Olive Oil
  • Salt and Pepper
  • Herb & Garlic Seasoning optional
  • Sea Salt
  • Extra olive oil or olive oil spray for bread


  • Preheat oven to 325F
  • Place cubed bread on baking sheet and brush or spray with olive oil. Sprinkle with Herb and Garlic Seasoning and Sea Salt
  • Bake bread for 12-15 minutes, or until browned (but not to full crouton level) :)
  • While bread is cooking, cut and prep your veggies. Place in a bowl, mix, and set aside
  • In a food processor, mix together vinegar, lemon juice and zest, orange juice, and 1 tsp. black pepper
  • With food processor on low, mix in olive oil one tbsp at a time until well incorporated
  • Transfer dressing to airtight container.
  • Mix bread in with veggies and pour dressing over all, mixing with your hands.
  • Enjoy!


Top Tips for Making Panzanella Salad

  • Panzanella is a great way to use up stale bread so don't throw it out!
  • If you don't have sourdough any crusty bread will do.
  • You can switch it up by sprinkling different herbs and spices on the bread croutons (parmesan cheese works well too).
  • If you can't find Meyer lemons then use regular lemons but cut the amount by half.
  • You can make this salad in advance and store it in the fridge for 1-2 days (the flavors get a chance to meld and develop).
  • This is a great salad to make for picnics or barbecues because it gets better as it sits.


Calories: 551kcal | Carbohydrates: 69g | Protein: 14g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 596mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 58.6mg | Calcium: 67mg | Iron: 4.6mg