Panzanella Salad

We teamed up with Amber Battishill (@mommygonehealthy) for this simple, fresh and delicious panzanella salad recipe! Fresh and crisp Revolution Farms lettuce, tomatoes, peppers, crunchy toasted garlic bread chunks and a zesty dijon make this a super yummy salad that everyone in the family will love!

Amber loves using leftover French bread and giving it a good crisp in the oven. When mixed into this salad, it soaks up all the delicious dressing goodness. It’s a great way to entice kiddos to be a bit more excited about those green veggies!



  • Revolution Farms Lettuce (Amber recommends Great Lakes Gourmet)
  • 4 to 6 cups bread pieces; cut into 1 inch cubes
  • Cherry tomatoes, peppers, cucumber, red onion; diced
  • 4 Tbsp Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1/2 tbsp Italian seasoning
  • 2 garlic cloves, minced
  • garlic seasoning, salt and pepper

How to:

  • Preheat oven to 400. Place bread chunks in bowl and drizzle with olive oil (1 to 2 tbsp). Seasoning with garlic seasoning, salt and pepper. Mix well.
  • Spread bread chunks on large baking sheet and bake 7 to 10 minutes until browned and crisp.
  • While bread is baking, mix together EVOO, red wine vinegar, garlic cloves and italian seasoning in small bowl to make vinaigrette.
  • Chop veggies and add into a large bowl with lettuce. Mix in vinaigrette.
  • When bread is done and slightly cooled, add to veggie and vinaigrette and mix well!
  • Serve immediately or wait 15 minutes for bread to soak in more vinaigrette.

Recipe credit: Amber at!


Panzanella Salad

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