The flavors are fresh, bright, and perfectly balanced.
It requires no cooking beyond toasting the bread.
It’s ideal for summer gatherings and picnics.
It can be served as a side dish or a light main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
crusty day-old bread, cut into cubes ripe tomatoes, chopped cucumber, sliced red onion, thinly sliced fresh basil leaves olive oil red wine vinegar salt black pepper
Directions
Preheat your oven to 375°F (190°C).
Spread the bread cubes on a baking sheet and toast for 10–15 minutes until golden and slightly crisp. Let cool.
In a large bowl, combine the chopped tomatoes, sliced cucumber, and red onion.
Add the toasted bread cubes to the bowl.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Tear fresh basil leaves and fold them into the salad.
Let the salad sit for 15–20 minutes before serving to allow the bread to absorb the dressing.
Taste and adjust seasoning if needed before serving.
Servings and timing
Servings: 4–6
Prep time: 15 minutes Toasting time: 10–15 minutes Total time: About 30 minutes
Variations
Add fresh mozzarella or burrata for a creamy element.
Include olives or capers for a briny flavor.
Stir in grilled zucchini or roasted bell peppers.
Add a splash of balsamic vinegar for extra depth.
Incorporate arugula for a peppery bite.
Storage/Reheating
Panzanella Salad is best enjoyed fresh, as the bread will continue to soften over time.
Store leftovers in an airtight container in the refrigerator for up to 1 day. The texture will become softer but still flavorful.
This salad is not suitable for freezing.
FAQs
What type of bread works best?
Rustic Italian or sourdough bread with a firm crust works best because it holds up to the dressing.
Can I skip toasting the bread?
Toasting helps prevent the bread from becoming too soggy, so it’s recommended.
Can I make this ahead of time?
You can prepare the components ahead, but combine them shortly before serving for the best texture.
How ripe should the tomatoes be?
Use fully ripe, juicy tomatoes for the best flavor.
Is Panzanella served cold or at room temperature?
It’s best served at room temperature for optimal flavor.
Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or chickpeas make great additions.
Why is my salad too watery?
Tomatoes release juices naturally. You can remove some seeds or drain excess liquid before mixing.
Can I use cherry tomatoes?
Yes, halved cherry or grape tomatoes work very well.
What herbs can I use besides basil?
Fresh parsley or oregano are good alternatives.
How long should it sit before serving?
Allow at least 15 minutes for the bread to absorb the dressing without becoming overly soft.
Conclusion
Panzanella Salad is a simple yet flavorful dish that highlights fresh ingredients and rustic charm. With juicy tomatoes, crisp vegetables, and perfectly dressed bread, it’s a refreshing recipe that brings a taste of summer to your table. Perfect as a side or light meal, it’s a classic salad that never goes out of style.
Panzanella Salad is a classic Italian bread salad made with ripe tomatoes, crisp vegetables, toasted rustic bread, and a bright olive oil vinaigrette. This refreshing Panzanella Salad recipe is perfect for summer gatherings, transforming simple pantry ingredients into a colorful, flavor-packed dish full of texture and freshness.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Salad
Method:Toasting
Cuisine:Italian
Diet:Vegetarian
Ingredients
4 cups crusty day-old bread, cut into cubes
3–4 ripe tomatoes, chopped
1 cucumber, sliced
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
Spread bread cubes on a baking sheet and toast for 10–15 minutes until golden and slightly crisp. Let cool.
In a large bowl, combine tomatoes, cucumber, and red onion.
Add toasted bread cubes.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
Pour dressing over salad and toss gently to combine.
Tear basil leaves and fold into the salad.
Let sit 15–20 minutes before serving to allow bread to absorb the dressing.
Taste and adjust seasoning if needed. Serve at room temperature.
Notes
Use firm, crusty bread like Italian or sourdough for best texture.Fully ripe tomatoes provide the best flavor.If salad becomes too watery, drain excess tomato juice before mixing.For extra flavor, rub toasted bread lightly with a cut clove of garlic.
