Go Back
+ servings
Summer Panzanella Salad with tomatoes, olives, and a Bloody Mary-inspired dressing

Bloody Mary Panzanella Salad

Bloody Mary Panzanella Salad takes everything you love about the classic brunch cocktail in an easy, kid-friendly salad. Perfect for outdoor cookouts and potlucks!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8


  • 8 oz. country-style bread torn into bite-sized pieces
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. each sea salt and black pepper
  • 2 lbs. mixed tomatoes quartered heirlooms and/or halved cherry tomatoes
  • 3/4 cup green olives halved
  • 1/2 red onion thinly sliced or shaved
  • 2 celery stalks with leaves finely chopped (leaves torn)
  • Optional: chunks of feta cheese
  • **Dressing**
  • 3 Tbsp. sherry vinegar
  • 1 garlic clove minced
  • 1 Tbsp. prepared horseradish
  • 2 tsp. honey
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. celery seeds
  • 1 tsp. black pepper
  • 1/2 tsp. sea salt
  • 1/3 cup extra-virgin olive oil


  • Preheat oven to 400°F. In a large bowl, toss bread with olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet and bake for 10 to 12 minutes, tossing once halfway through, until crisp and golden-brown.
  • Place bread back in bowl and add tomatoes, olives, onion, and celery (chopped stalks and torn leaves).
  • Prepare dressing by combing vinegar, garlic, horseradish, honey, Worcestershire sauce, celery seeds, pepper, and salt in a small bowl. Slowly stream in olive oil while continuously whisking until combined. Toss dressing with bread and tomato mixture and serve.


*If preparing ahead, wait to dress until 30 minutes prior to serving.