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overhead Low FODMAP Panzanella with Tomatoes, Cucumbers & basil in a glass pedestal dish with wooden servers alongside

Low FODMAP Panzanella

Panzanella is bread salad! Made with juicy ripe tomatoes and in this case, sourdough bread.

Course: Appetizer, Salad, Side Dish
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Makes: 6 Servings
Calories: 293 kcal
Author: Dédé Wilson


  • 4- ounces (115 g) sourdough bread bite-sized cubes
  • 5 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2- pounds (910 g) very ripe beefsteak tomatoes, cored and chopped
  • 8- ounces (225 g) fresh mozzarella (I use small
    Ciliegine, torn into bite-sized pieces)
  • 2 (85 g total) Persian seedless mini cucumbers, trimmed and chopped crosswise
  • ½ cup (32 g) chopped scallions, green parts only
  • 1 tablespoon drained, brine-packed capers
  • 1/3 cup (10 g) fresh basil leaves, chopped or torn
  • ¼ cup (8 g) fresh flat leaf parsley leaves chopped or torn
  • 1 ½ tablespoons red wine vinegar
  • Generous ½ teaspoon Dijon mustard


  1. Position rack in middle of oven. Preheat oven to 425°F (220°C).
  2. Toss the bread cubes together with 2 tablespoons of the oil in a bowl until well coated. Lightly season with salt and pepper. Scatter on a rimmed baking sheet and toast in oven until just beginning to take on some color, about 8 minutes. Toss the cubes around once during baking for even toasting. Cool.
  3. Meanwhile, toss together the tomatoes, mozzarella, cucumbers, scallions and capers in a mixing bowl. Season with salt and pepper to taste. Toss in cooled bread, then toss in fresh herbs.
  4. Whisk together remaining oil with red wine vinegar and Dijon mustard. Dress the salad to lightly moisten and adjust salt and pepper as needed.
  5. Allow to sit for at least 30 minutes or up to 2 hours. The flavors and textures will meld and it becomes more than a sum of its parts.


  • If you have access to heirloom tomatoes of different colors and flavors, by all means use them for a more intricate panoply of visuals and taste.
Nutrition Facts
Low FODMAP Panzanella
Amount Per Serving
Calories 293 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g25%
Cholesterol 30mg10%
Sodium 243mg10%
Potassium 122mg3%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 4g4%
Protein 13g26%
Vitamin A 1779IU36%
Vitamin C 15mg18%
Calcium 228mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.