By Robin AsbellView →
SUMMER STUNNER
This Panzanella Turns an Italian Sub Into the Perfect Summer Salad
★★★★★
5.0 (395)|(2 Reviews)Crisp garlicky sourdough croutons soaked in red wine vinaigrette with salami, provolone, pepperoncini, and tomatoes.
T
By Theodora Kaloudis (Recipe Developer)•Published May 18, 2026
⏱ 25 mins
Simply Recipes / Theodora Kaloudis🔥 450 kcal
WHY MAKE THIS
- The bread cubes soak up all the tangy tomato juices and dressing without getting mushy.
- A complete meal salad that satisfies even the heartiest appetites.
SUMMER STUNNER
This Panzanella Turns an Italian Sub Into the Perfect Summer Salad
All the salty, savory elements of a classic Italian hero sandwich—Genoa salami, spicy capicola, sharp provolone cheese, pepperoncini, and ripe tomatoes—tossed with crusty toasted bread cubes that soak up herb vinaigrette. Difficulty: Easy.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 4 cups cubed day-old Italian bread or sourdough (1-inch cubes)
- 3 tbsp olive oil (for toasting bread)
- 4 oz Genoa salami or capicola, cut into strips
- 4 oz sharp provolone cheese, cubed
- 2 medium heirloom tomatoes, chopped & 1/4 cup sliced pepperoncini
- Dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Italian seasoning, salt and pepper
Directions
1
Toast bread croutons
Toss bread cubes with 3 tbsp olive oil, salt, and garlic powder. Bake at 375°F for 10 minutes until crunchy and golden.
2
Whisk Italian dressing
Whisk olive oil, red wine vinegar, Italian herbs, salt, and pepper in a large bowl.
3
Toss and let stand
Add toasted bread, salami, provolone, chopped tomatoes, and pepperoncini. Toss well and let stand 10 minutes before serving.
💡 CHEF'S PRO TIPS
- Let the salad rest for 10 minutes before eating so the crunchy bread absorbs the vinaigrette without losing its texture.
Nutrition Facts
Per ServingCalories450 kcal
Protein20g
Carbs34g
Total Fat26g
Sodium: 840mg
Fiber: 3g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
