Antipasto Panzanella Salad

Two classic Italian salads are combined in this delicious Antipasto Panzanella Salad.

Serves: 8Prep: 30 minutesTotal: 30 minutes

Serves: 8


  • 3 tablespoons olive oil
  • 1 (15 oz.) Kroger® Bakery Italian Loaf, cut into 1” cubes – day old is best, but you can use fresh
  • 1 teaspoon coarse salt
  • 4 Roma tomatoes, cut into 1” chunks
  • 1 large cucumber, peeled, halved lengthwise and sliced
  • 1⁄2 red onion, thinly sliced
  • 20 large large Simple Truth Organic™ Basil Leaves, coarsely chopped
  • 3 ounces hard salami, chopped
  • 3 ounces Kroger® Sliced Pepperoni
  • 1⁄2 cup Private Selection™ Four Leaf Balsamic Vinaigrette & Marinade
  • 8 ounces Ciliegine (cherry size) fresh mozzarella
  • 2 tablespoons capers, drained
  • 8 Kroger® Pepperoncini


  • Heat the olive oil in a large skillet over medium-low heat. Add the cubed bread and salt. Toast the bread cubes over medium heat, tossing and stirring often until they're toasted and nicely browned, about 10 minutes.
  • Allow the bread cubes to cool slightly and transfer to a large bowl.
  • Add the tomatoes, cucumber, red onion and basil leaves to the bowl with the bread cubes. Toss to combine.
  • Add the salami, pepperoni and vinaigrette. Toss well to make sure the dressing is evenly incorporated.
  • Transfer the salad to a serving dish or a large salad bowl and garnish with the mozzarella, capers and pepperoncini. Serve immediately. Enjoy!