All Recipes

Italian Panzanella Salad

45 Mins
Hoagie Rolls
Made With
Hoagie Rolls


2-4 Martin’s Hoagie Rolls (8 cups, cubed)

2 Large Heirloom Tomatoes, chopped

1-2 Cups Cherry Tomatoes, halved

1/2 Large Cucumber, chopped

1 Medium Red or Yellow Bell Pepper, chopped

1/2 Medium Red Onion, thinly sliced

1/2 Cup Extra-Virgin Olive Oil

1/4 Cup Red Wine Vinegar

1/2 Teaspoon Salt

Pepper, to taste

1/2 Cup Basil, thinly sliced

Serves: 8-10


Step 1

Slice Hoagie Rolls into 1-inch cubes. You will need 8-10 full cups of bread.

Step 2

Arrange bread cubes on a large baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking.

Step 3

Chop vegetables as directed. Place the thinly sliced onions in a bowl of cold water to soak, while assembling the rest of the salad.

Step 4

Prepare vinaigrette: Combine olive oil, red wine vinegar, salt, and freshly cracked pepper in a small bowl and whisk to combine.

Step 5

Combine the toasted bread cubes and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and toss to combine.

Step 6

Let the salad sit for 30 minutes to allow the flavors to meld, stirring occasionally.

Step 7

When ready to serve, mix in the basil, and portion onto plates. Enjoy!

Learn how to make this recipe in this step-by-step tutorial:


Recipe adapted from: