Panzanella Vegetable Salad with Roasted Tomato Vinaigrette

Panzanella Salad

Panzanella Vegetable Salad is delicious, easy, and healthy. A sensational summer salad!




Roasted Tomato Vinaigrette


Roasted Tomato Vinaigrette

In a food processor or blender, pour in all ingredients. Blend until smooth. Freeze the remaining tomatoes and juice in a jar or air-tight container for another batch of vinaigrette or use in soups or stews.

Bread Cubes

To make bread cubes, pour 1 tablespoon oil in a large skillet over medium heat. Add bread, stirring until all sides are toasted. Cook 15 minutes, stirring every 5 minutes, until bread is toasted. Remove from heat to cool.


Cook asparagus in microwave in a glass covered bowl with 1 tablespoon water for 3 minutes on HIGH. Remove lid, drain. Combine vegetables, bread and cheese. Tear basil leaves into large pieces. Start with 1/3 cup dressing, gently toss with salad ingredients. If it seems dry, add another tablespoon or two. Allow salad to sit up to 30 minutes before serving to allow bread to absorb vinaigrette.


This Roasted Tomato Vinaigrette recipe makes more than you’ll need for the salad. Use it on other salads or drizzle on cooked chicken or fish.

The calories are an estimate. Some (about half) of the Roasted Tomato Vinaigrette is factored in, but you shouldn’t need all the vinaigrette in this recipe. ‘Course, if you use more dressing, the calories will increase.


Keywords: tomato bread salad, what to do with dried bread, easy vegetables salad