Panzanella Salad

Panzanella Salad with a Twist

Salads don't have to mean sacrifice to be mouthwatering.  This delicious version of Italian panzanella, bread salad, opts for grapes instead of tomatoes. 

  • 4 ounces whole grain baguette-style French bread, cut into 1/2-inch slices
  • 1 clove garlic, halved
  • 6 cups packaged fresh baby spinach or torn Romaine lettuce
  • 1/3 cup torn fresh basil
  • 1/2 of a small red onion, cut into thin wedges
  • 1/4 cup reduced-calorie balsamic vinaigrette salad dressing
  • 1/4 teaspoon freshly ground pepper 


  1. Preheat broiler.  Place bread slices on a baking sheet.  Broil 2 to 3 inches from the heat for about 3 minutes or until lightly toasted, turning once to toast both sides.  Cool on a wire rack.  Lightly rub bread slices with cut sides of garlic clove.  Cut bread into cubes.
  2. In a large glass salad bowl, combine spinach and basil.  Top with red onion, the bread cubes and grapes.  Drizzle with salad dressing and toss to coat.  Serve immediately.

Make-Ahead Tip

Make-Ahead Directions: Prepare bread cubes; set aside.  In salad bowl, layer spinach, red onion and grapes.  Cover and chill salad for up to 4 hours.  Top with basil and bread cubes and drizzle with vinaigrette; toss to coat.  Serve immediately.

Makes 6 servings, 2 cups each.

Per Serving: 99 calories, 2 g fat ( 0 g sat fat), 17 g carbohydrates, 4 g protein,  3 g fiber; 237 mg sodium.

Adapted from: