Tomato Panzanella Salad

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A perfect summer dish, Panzanella is a Tuscan salad with bread and tomatoes. We’ve made this one our own with an amazing onion jam vinaigrette and some fresh arugula.


Tomato Panzanella Salad

  • 1 (16 ounce) loaf of ciabatta, sliced 1-inch thick
  • 2 red, yellow, or orange bell peppers
  • 6 tablespoons extra virgin olive oil, divided
  • ½ cup Roasted Onion, Garlic, and Sundried Tomato Jam
  • 2 tablespoon sherry vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups cherry tomatoes, quartered
  • 2 cups (2 ounces) baby arugula


  1. Prepare the grill for direct cooking over medium heat.
  2. Brush the bread slices and bell peppers with 2 tablespoons oil.
  3. Place the bread on the grill and cook for 2 minutes, turning once, to create grill marks. Transfer the bread to a plate.
  4. Grill the bell peppers turning occasionally to evenly char, 6 to 8 minutes. Transfer to a plate and cool.
  5. In a medium bowl, whisk the Roasted Onion, Garlic, and Sundried Tomato Jam, 4 tablespoons oil, vinegar, salt, and black pepper.
  6. When cool enough to handle, remove the stems and seeds from the grilled peppers, then cut into 1-inch chunks. Place the peppers in a large serving bowl. Add the tomatoes.
  7. Cut the grilled bread in 1-inch cubes and add it to the serving bowl. Drizzle ⅓ of the vinaigrette over the salad and gently mix to combine.
  8. Just before serving top with baby arugula and drizzle more dressing over the greens.

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