If you’re looking for a simple yet flavorful salad, Panzanella is a must-try! This classic Italian bread salad originates from Tuscany, where home cooks transform stale bread into a delicious dish by tossing it with juicy tomatoes, fresh basil, olive oil, and a tangy vinaigrette.
Panzanella is refreshing, vibrant, and incredibly easy to prepare. It makes a perfect side dish for grilled meats, seafood, or a light summer meal on its own.
Best of all, you only need a handful of simple ingredients to make this dish come to life!
Why You’ll Love This Recipe
✔️ Quick & Easy: Ready in under 30 minutes!
✔️ Uses Simple Ingredients: No fancy ingredients — just fresh, wholesome food.
✔️ Great for Leftovers: Perfect for using up stale bread.
✔️ Bursting with Fresh Flavors: A true taste of summer!
✔️ Customizable: Add your favorite veggies or protein for variety.
Traditional Panzanella Salad Ingredients
To make an authentic Panzanella salad, you need just a few basic, high-quality ingredients:
Main Ingredients:
- 4 cups stale bread (cut into 1-inch cubes)
- 4 large ripe tomatoes (chopped)
- ½ red onion (thinly sliced)
- 1 small cucumber (sliced into half-moons)
- ½ cup fresh basil leaves (torn)
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 garlic clove (minced)
- Salt and black pepper (to taste)
- Fresh mozzarella (optional)
How to Make Panzanella Salad
Step 1: Prepare the Bread
Start by cutting your stale bread into bite-sized cubes. If your bread is too fresh, toast it in a preheated oven at 375°F (190°C) for 10 minutes until slightly crispy. This prevents the bread from getting too soggy when mixed with the dressing.
Step 2: Chop the Vegetables
While the bread is toasting, chop the tomatoes, red onion, cucumber, and any other vegetables you’re using. Fresh, ripe tomatoes are key to a flavorful Panzanella salad, so choose the best quality tomatoes you can find.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, pepper, and oregano. This simple vinaigrette enhances the salad with a bold, tangy flavor.
Step 4: Assemble the Salad
In a large bowl, combine the toasted bread, chopped vegetables, and fresh basil. Pour the dressing over the salad and gently toss everything together, ensuring the bread soaks up the flavors.
Step 5: Let it Rest
For the best flavor, let the Panzanella salad sit for 15–20 minutes before serving. This allows the bread to absorb the juices and flavors, making each bite even more delicious.
Tips for Making the Best Panzanella Salad
Panzanella is one of those salads that proves simple can be spectacular — if you do it right. Here are a few things I’ve learned that really make it shine:
⭐ Use High-Quality Ingredients
This salad doesn’t have a long list of ingredients, so every one of them counts. Start with the ripest, juiciest tomatoes you can find — this is non-negotiable. A good extra-virgin olive oil is also key. You’ll taste it in every bite, so go for one that’s rich and flavorful.
⭐ Let It Rest
I used to rush through this step, but trust me — giving the salad 20–30 minutes to sit after tossing is a game changer. It lets the bread soak up the juices and helps the flavors meld into something that tastes like summer in a bowl.
⭐ Don’t Over-Soak the Bread
You want the bread to absorb the tomato juice and vinaigrette without turning into mush. Day-old, crusty bread is ideal for this. Toss it in gently and watch it — if you like a little crunch, serve it soon after mixing. If you prefer a softer texture, let it sit a bit longer.
⭐ Make It Your Own
Panzanella is super flexible. I love throwing in chunks of fresh mozzarella, roasted red peppers, or even a handful of arugula. A drizzle of balsamic glaze can take it up a notch if you’re after a little more depth. It’s one of those recipes that welcomes creativity.
What to Serve with Panzanella Salad
Panzanella is great on its own, but it really comes alive when paired with the right dishes. Depending on the vibe — casual lunch, dinner party, or something in between — it’s easy to round it out.
Grilled Meats
This salad plays so well with smoky, chargrilled flavors. Try it with grilled chicken, steak, or even shrimp. It’s the kind of combo that feels hearty without being heavy.
Classic Italian Dishes
Lean into the Italian theme and serve it alongside pasta, risotto, or an antipasto platter with cured meats and cheeses. It’s fresh enough to balance out richer dishes.
Light Summer Meals
On hot days when I don’t want to cook much, I’ll have a big bowl of panzanella with some chilled white wine and maybe a plate of sliced melon or berries. It’s the ultimate no-fuss summer meal.
Soup & Salad Combo
For something cozy, pair panzanella with a warm bowl of minestrone or tomato soup. It’s a comforting mix that still feels fresh and balanced.
Frequently Asked Questions
Can I Make Panzanella Salad Ahead of Time?
Yes! You can chop the vegetables and make the dressing in advance. However, don’t mix the bread with the salad until just before serving to prevent it from becoming too soggy.
What Kind of Bread Works Best?
Traditional Tuscan bread or a rustic sourdough works best. Any crusty, day-old bread will do!
How Long Does Panzanella Salad Last?
This salad is best eaten fresh but can be stored in the fridge for up to 24 hours. The bread will soften over time, so if you prefer a crunchier texture, add extra toasted bread before serving.
Can I Make It Gluten-Free?
Absolutely! Use gluten-free bread and toast it for a similar texture.
