• 1 fancy lettuce head, preferably with bi-color leaves like red butter or oak (or use a quality lettuce salad mix)
  • 20 sweet cherry tomatoes
  • 1 red onion
  • 2 handfuls of fresh basil
  • 1 hand of black olives, pitted
  • Firm ‘continental style’ bread for the croutons
  • Parmesan cheese

Dressing ingredients

  • Extra virgin olive oil
  • Red wine vinegar
  • Pepper and salt

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more
Total votes: 148

The recipe for this delicious Italian bread salad is brought to you by Restaurant Rossio in Delft, The Netherlands.


The Panzanella croutons: Cut the bread in 2 cm cubes, sprinkle them with a little bit of sugar and place them in a pre-heated oven for 15-20 minutes (190 degrees)

Cut the leaves of the lettuce, the cherry tomatoes & the onion in thin rings

Add the basil leaves, do not cut them

Mix the ingredients in a bowl

Flavour with some oil and vinegar, the taste of vinegar should be really there, may taste a bit sour

Sprinkle with a bit of pepper, salt and grated Parmesan. You can use a peeler to create nice grated Parmesan

Just before serving, lightly toss the Panzanella croutons through the salad

Tips from the author

Restaurant Rossio

Restaurant Rossio in Delft is opened all day. In our restaurant we serve delicious fresh coffee, irresistible homemade pie and cookies, a tasty lunch, drinks, simple and pure food or choose for a luxury dinner. In our South European cuisine we use only fair, fresh ingredients. The vegetables and fish are freshly ordered every day and we only use free-range meat.

This salad serves 4 people as a starter or side dish.

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