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California Panzanella

Prep Time: 15 minutes
Cook Time: 10 minutes
Time to Marinate: 30 minutes
Total Time: 1 hour
Course: Appetizer, Lunch, Salad
Cuisine: American
Keyword: Avocado, Budget-Friendly, Vegan, Vegetarian
Servings: 12 servings
Calories: 226kcal
Author: Allie Hagerty


For the Panzanella

  • 6 cups cubed bread (1 french baguette cut into cubes)
  • 2 large tomatoes, cut into 1-inch cubes
  • 1 cucumber, seeds removed and sliced
  • 2 yellow bell pepper, seeds removed and cut into 1-inch cubes
  • 1/2 red onion, sliced very thin
  • 2 avocados, cubed
  • 1/2 cup basil, roughly chopped
  • 1/4 cup parsley, roughly chopped
  • 2 tbsp olive oil

For the Vinaigrette


  • Preheat your oven to 375°F.  Line a large baking sheet with parchment paper and set aside. Toss bread cubes with 2 tbsp olive oil and spread them out in an even layer on the prepared baking sheet. Bake them until they are golden (about 15 minutes), flipping halfway through. While the bread toasts, prepare your produce (chop, slice, mince, etc.). *Important: don't cut the avocado yet*
  • While the croutons are cooling, make the vinaigrette! Add all of the ingredients for the vinaigrette to a small mixing bowl. Whisk to combine, and set aside.
  • In a large serving bowl, add the chopped produce (except for the avocado - leave that for later! Add the cucumbers, tomatoes, bell peppers, basil, parsley, and onion to your serving bowl and mix to combine. Add the toasted bread and the vinaigrette and toss until everything is coated and mixed up.
  • You can serve right away, or allow the flavors to marinate a little longer (my favorite) for 30 minutes. Cut avocado and add to the salad immediately before serving.


Serving: 1heaping cup | Sodium: 108.2mg | Sugar: 3.6g | Fiber: 3.4g | Potassium: 406.3mg | Calories: 226kcal | Monounsaturated Fat: 10.7g | Polyunsaturated Fat: 1.8g | Saturated Fat: 2.1g | Fat: 15.2g | Protein: 2.7g | Carbohydrates: 9.8g
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