Panzanella Salad is a refreshing Italian bread salad that celebrates summer’s best produce with vibrant flavor and satisfying texture. Originating from Tuscany, this rustic dish transforms day-old crusty bread into a vibrant medley of juicy tomatoes, crisp cucumbers, red onions, and fragrant basil, all coated in a tangy, olive oil–rich vinaigrette. The magic of panzanella is how the bread soaks up the dressing and juices from the vegetables, creating a beautifully balanced salad that’s hearty yet light. Whether you’re serving it as a side for grilled meats, a bright lunch on its own, or an easy picnic dish, this Panzanella Salad brings fresh, bold flavors to your table with minimal effort and maximum taste.
Why You’ll Love This Recipe
- Uses simple, fresh ingredients with big Mediterranean flavor
- Turns stale bread into a delicious, hearty salad
- Bright, tangy vinaigrette ties every bite together
- Perfect for summer lunches, BBQs, and picnics
- Easy to customize to your taste preferences
Ingredients
- 300 g day-old crusty bread, cut into 2 cm cubes
- 450 g ripe tomatoes, cut into bite-sized pieces
- 120 g cucumber, sliced into half-moons
- 75 g red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 clove garlic, minced
- 8–10 fresh basil leaves, torn
- Salt, to taste
- Black pepper, to taste
How to Make Panzanella Salad
- Place the cubed crusty bread into a large salad bowl
- Add the bite-sized tomato pieces, sliced cucumber, red onion, and red bell pepper to the bowl with the bread
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and freshly ground black pepper until the vinaigrette is well combined
- Pour the dressing over the bread and vegetables, tossing gently to ensure even coating
- Add torn fresh basil leaves and fold them into the salad carefully
- Let the salad sit at room temperature for about 15–20 minutes so the bread absorbs the juices and dressing
- Give it one final gentle toss just before serving to redistribute the dressing
Recipe Information
Prep Time: 15 minutes
Rest Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Cuisine: Italian
Course: Salad / Side Dish
Flavor Profile Breakdown
- Juicy & sweet from ripe tomatoes
- Bright & tangy from red wine vinegar
- Herbaceous from fresh basil
- Toasty & savory from crusty bread
- Crisp freshness from cucumber and peppers
Pro Tips for Best Results
- Use very ripe tomatoes for the juiciest, most flavorful salad
- Cut vegetables into similar-sized pieces for even bites
- Let the salad rest to allow the bread to soak up the dressing and juices
- Use day-old crusty bread — slightly stale bread absorbs dressing better without getting too mushy
- Tear basil leaves rather than chopping for more delicate flavor distribution
Variations & Substitutions
- Add fresh mozzarella or burrata for extra creaminess
- Substitute ciabatta with sourdough or whole grain bread for different texture
- Add capers or olives for briny flavor
- Mix in diced avocado just before serving for richness
- Use balsamic vinegar instead of red wine vinegar for a sweeter tang
Common Mistakes to Avoid
- Using bread that’s too fresh — it won’t absorb the dressing well
- Cutting tomatoes too large — results in uneven texture
- Dressing too heavy — start light and adjust to taste
- Serving immediately — resting enhances flavor and texture
Serving Suggestions
Serve Panzanella Salad alongside grilled chicken, fish, or roasted vegetables. It also pairs beautifully with a chilled glass of white wine for an easy summer meal.
Storage & Reheating Tips
Store leftover salad in an airtight container in the refrigerator up to 1 day. Keep in mind bread will continue to soften as it rests; for best texture enjoy soon after making. Do not reheat — serve chilled or at room temperature.
Nutrition Information (Approximate)
Calories: 205 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 9 g
Fiber: 4 g
Sugar: 6 g
Sodium: 240 mg
Ingredients
Method
- Place the cubed crusty bread into a large salad bowl
- Add the bite-sized tomato pieces, sliced cucumber, red onion, and red bell pepper to the bowl with the bread
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and freshly ground black pepper until the vinaigrette is well combined
- Pour the dressing over the bread and vegetables, tossing gently to ensure even coating
- Add torn fresh basil leaves and fold them into the salad carefully
- Let the salad sit at room temperature for about 15–20 minutes so the bread absorbs the juices and dressing
- Give it one final gentle toss just before serving to redistribute the dressing
Notes
Carbohydrates: 30 g
Fat: 9 g
Fiber: 4 g
Sugar: 6 g
Sodium: 240 mg
Final Thoughts
Panzanella Salad is a vibrant celebration of fresh produce and simple yet bold flavors. It’s rustic, satisfying, and flexible — a staple in summer kitchens and a refreshing complement to a wide array of main dishes. Easy to throw together with pantry staples and garden tomatoes, this salad proves that uncomplicated recipes can be deeply delicious.
FAQs
What bread works best for Panzanella?
Crusty day-old bread like ciabatta, sourdough, or country loaf that can soak up dressing without turning overly soggy.
Can I make Panzanella ahead of time?
Yes — make it an hour ahead so the bread absorbs the juices and dressing for even richer flavor.
Should the tomatoes be seeded?
You can remove seeds if you want less liquid, but juicy tomato juices help soak the bread deliciously.
Can I add cheese to this salad?
Absolutely — cubes of fresh mozzarella or torn burrata are lovely additions.
How do I keep the bread from getting too mushy?
Use slightly stale bread and allow the salad to rest before serving so the bread absorbs dressing without collapsing.
