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Panzanella Salad

This recipe was created in partnership with The Tomkat studio.

Try it with Stouffer’s Lasagna with Meat & Sauce for an Italian-inspired family meal.


  • Whole Wheat or 9-Grain Bread, cut into 1-inch cubes
  • Extra Virgin Olive Oil
  • Garlic, minced
  • Dijon Mustard
  • Red Wine Vinegar
  • Salt
  • Black Pepper
  • Grape Tomatoes, sliced into halves
  • Cucumbers, diced
  • Bell Peppers, diced
  • Red Onion, diced
  • Basil, julienne


  1. Toast the bread, drizzled with extra virgin olive oil, in the oven at 350 degrees F until golden. Remove and set aside.
  2. In a bowl, whisk together the garlic, mustard, vinegar, salt and pepper with a drizzle of olive oil to make the vinaigrette.
  3. Toss all the ingredients together in a large bowl, making sure to coat all the ingredient with the vinaigrette. Serve immediately.