Panzanella Salad

Why You’ll Love This Recipe

This Panzanella Salad is incredibly easy to prepare and bursting with flavor. It’s a perfect way to use up day-old bread and make a meal that’s light yet satisfying. The juicy tomatoes combined with garlicky vinaigrette and crispy bread cubes make every bite a delicious mix of textures and tastes. It’s ideal for potlucks, BBQs, or a simple lunch on a hot summer day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 pounds ripe tomatoes, cut into bite-size chunks or wedges
• 2 teaspoons kosher salt
• 1 small day-old crusty bread, cut into 1-inch cubes (about 6 cups)
• At least 3 tablespoons extra virgin olive oil
• 1/2 large English cucumber, cut into 1-inch pieces
• 1/2 small red onion, sliced
• About 15 basil leaves, torn or sliced into ribbons

For the vinaigrette:

• 3 tablespoons red wine vinegar
• 2 cloves garlic, grated or minced
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil

Directions

1. Place the tomatoes in a colander set over a bowl. Sprinkle with kosher salt and toss gently. Let sit for 10–15 minutes to draw out the juices.

2. In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the bread cubes and cook, stirring and turning, until golden brown on all sides (about 10 minutes). Work in batches if needed and add more olive oil as necessary. Set aside.

3. Remove the colander with tomatoes from the bowl, reserving the tomato juices.

4. To the bowl with the tomato juices, add red wine vinegar, garlic, Dijon mustard, a pinch of salt, and pepper. While whisking, slowly drizzle in the 1/2 cup of olive oil to emulsify the dressing.

5. In a large mixing bowl, combine the salted tomatoes, cucumber, red onion, and toasted bread cubes.

6. Pour the vinaigrette over the salad. Add the torn basil leaves, toss to combine, and adjust seasoning with additional salt and pepper if needed.

7. Let the salad sit at room temperature for at least 30 minutes before serving.

8. Garnish with more fresh basil if desired.

Servings and timing

Servings: 6 to 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

Variations

• Add mozzarella: For extra creaminess, toss in fresh mozzarella balls or chunks.

• Include olives or capers: Add briny flavor with chopped kalamata olives or a handful of capers.

• Use cherry tomatoes: Swap standard tomatoes with colorful cherry or grape tomatoes for a sweeter bite.

• Try different herbs: Swap basil for parsley or mint for a fresh twist.

• Make it heartier: Add grilled chicken or tuna to make it a complete meal.

Storage/Reheating

Panzanella is best enjoyed fresh after it has had time to sit and absorb the vinaigrette for about 30 minutes. Leftovers do not store well as the bread continues to soften and may become mushy. However, if you do have leftovers, consider blending them into a gazpacho-style soup. Reheating is not recommended for this salad.

FAQs

1. What is Panzanella?

Panzanella is a traditional Italian bread salad made with stale bread, tomatoes, onions, and a vinaigrette dressing. It’s a classic summer dish from Tuscany.

2. Can I make Panzanella ahead of time?

Yes, it’s ideal to make it at least 30 minutes in advance to allow the bread to soak up the vinaigrette. However, serve it within 1–2 hours to prevent it from becoming too soggy.

3. What type of bread should I use?

Any rustic crusty bread works well, such as sourdough, a country loaf, or Italian bread. It should be a day or two old for the best texture.

4. Can I use fresh bread instead of stale?

Yes, but you’ll need to toast it in a skillet to give it that crunchy, dried-out texture that absorbs the vinaigrette well.

5. How do I keep the bread from getting too soggy?

Don’t soak the bread in the dressing too early. Toasting it well and letting the salad rest only for 30–60 minutes helps maintain some texture.

6. Can I add protein to make it a full meal?

Absolutely. Grilled chicken, tuna, or even white beans can turn this into a more filling meal.

7. Is Panzanella served cold?

It’s typically served at room temperature or lightly chilled after resting. This enhances the flavors without making the bread too firm.

8. What other vegetables can I add?

Bell peppers, radishes, or zucchini are great additions for added crunch and color.

9. Can I use balsamic vinegar instead of red wine vinegar?

Yes, although red wine vinegar is more traditional, balsamic will give it a sweeter, deeper flavor.

10. How long can I store leftovers?

Panzanella does not store well for more than a few hours. After that, the bread may become overly soggy. If needed, refrigerate in an airtight container and consume the same day.

Conclusion

Panzanella Salad is a vibrant, rustic dish that turns simple, fresh ingredients into a summer masterpiece. With juicy tomatoes, crisp vegetables, and flavorful vinaigrette-soaked bread, it’s a perfect example of Italian cuisine’s beauty in simplicity. Make it for your next gathering or weekday meal—it’s a salad that truly satisfies.

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