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panzanella salad in a white bowl with gold fork

Garlicky Kale Panzanella Salad

A delicious crusty bread salad with tangy balsamic dressing and fresh tomato and onion
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 Servings
Author: Sara Ayesh


  • Baking Sheet
  • small mixing bowl
  • salad bowl


Panzanella Salad Bread

  • 1 loaf French Bread (yeilds about 5 cups cubed bread)
  • 4 tbsp olive oil
  • 2 tbsp poultry seasoning Feel free to substitue with Italian seasoning!
  • 1 head garlic, broken into individual cloves and peeled

Panzanella Salad

  • 2 cups cherry tomatoes, cut into halves
  • 1/4 a red onion, diced
  • 3 cups shredded kale

Panzanella Salad Dressing

  • 1/2 cup olive oil
  • 4 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp honey
  • 4 cloves minced garlic


Panzanella Crusty Bread

  • Cube the French bread and generously drizzle with olive oil.
  • Sprinkle with the poultry seasoning and place on a baking sheet along with the cloves of garlic.
  • Bake at 375 degrees fahrenheit for 15 mintues until golden brown.

Create the Panzanella Salad

  • while the bread is baking, cut up the onion, tomatoes, and kale (if you didn't buy pre-shredded)
  • Add your kale to a mixing bowl and massage it for 30 seconds. Trust me this will make you enjoy the kale more!
  • Add the tomato and onion to the kale and add the toasted bread. Mix to combine well.

Panzanella Salad Dressing

  • In a small bowl combine all dressing ingredients and whisk.
  • Pour all of it over the mixed panzanella salad. Let it soak into the bread for 10 minutes then enjoy!