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5 from 1 vote

Panzanella Salad Skewers

Panzanella (toasted bread) Salad Skewers are simple to make, travel well and are always a crowd pleaser.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Side Dish, Vegetarian
Servings: 8 servings
Calories: 247kcal
Author: Jess Smith via Inquiring Chef


For the skewers:

  • 1 small Baguette, cubed
  • 2 Tbsp Olive Oil
  • 1 pint Cherry or Grape Tomatoes
  • 8 oz Small Mozzarella Balls (usually called Ciliegine and packed in salted water)
  • 24 leaves Basil
  • 16 small Wooden or Bamboo Skewers

For the Vinaigrette

  • 24 leaves Basil
  • 1 Tbsp Honey
  • 2 tsp Red Wine Vinegar
  • 2 cloves Shallots
  • 3 Tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper


  • Preheat oven to 350 F.
  • Toss bread cubes with olive oil (the portion for the skewers) and season with some salt and pepper. Spread on a baking sheet and bake until crisp and golden on the outside, but still slightly tender on the inside (if they are too crisp, it will be hard to thread them onto skewers), 10 to 15 minutes, stirring with a spatula every few minutes.
  • While bread cubes bake, make basil vinaigrette by combining basil leaves (the portion for the vinaigrette), honey, vinegar, shallots, olive oil (the portion for the vinaigrette), salt and pepper in the bowl of a food processor. Pulse until basil leaves are broken up into very fine pieces and the vinaigrette is nearly smooth.
  • Assemble skewers by threading tomatoes, toasted bread cubes, and a mozzarella ball with a basil leaf wrapped around it onto each skewer. Repeat until skewers are full.
  • Refrigerate for up to 2 hours.
  • Just before serving, drizzle the skewers with vinaigrette.


Serving: 2g | Calories: 247kcal | Carbohydrates: 18g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 338mg | Fiber: 1g | Sugar: 5g