Panzanella Salad

Our spin on the classic, bread-based salad. An impressive dish, great year-round and easy to prepare. Our version adds an irresistible flavour twist, with the addition of Boulangerie Grissol Tuscan Tomato Croutons, instead of typical bread chunks. Get ready to try your new favourite!

  • Difficulty


    Difficulty Level

  • Time

    20 min

    Total Time

  • Servings



Prep Time: 10 min | Cook Time: 10 min | Yield: 4


  • 2 cups Spring mix, washed and spun or patted dry
  • 1 cup Cucumber, sliced into bite-sized chunks
  • 1 cup Grape tomatoes
  • 1 cup Sweet red and yellow pepper, sliced
  • ½ cup Red onion, sliced thinly
  • ½ cup Fresh basil, roughly torn or chopped
  • ¼ cup Extra virgin olive oil
  • 2 tbsp Red or white wine vinegar
  • 2 tsp Dijon mustard
  • Pinch Fine sea salt & freshly ground pepper
  • 1 pkg Boulangerie Grissol Baguette Style Tuscan Tomato Croutons


  1. In a small bowl, whisk together vinegar and mustard. Keep whisking and slowly drizzle in the olive oil until all ingredients are combined. Add a little salt and pepper to taste and set dressing aside.
  2. Add Spring Mix, cucumbers, tomatoes, peppers, basil and onions to a large bowl, pour over dressing and mix to combine.
  3. Add croutons and let the salad rest for 5 minutes before serving to allow croutons to soak up some of the dressing and start to soften slightly.
  4. Serve and enjoy!

Pro Tip

For a salty kick, add crumbled or cubed feta cheese.