Add Preferred SourcePanzanella Salad transforms humble ingredients into something truly delightful. It’s a personal favorite of mine, especially during the warmer months when tomatoes are at their peak. This Tuscan bread salad is not only a fantastic way to use up day-old bread but also a celebration of fresh, vibrant produce. It’s easy, delish, and a no-cook summer salad that’ll knock your socks off.
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The combination of juicy tomatoes, crisp cucumbers, and fragrant basil, all tossed with toasted bread cubes that soak up a tangy vinaigrette, creates a combination of textures and flavors that’s hard to resist. Whether you’re looking for a light lunch, a hearty side dish, or a way to bring a taste of Italy to your table, Panzanella Salad is a scrumptious choice.
I love serving this salad at cookouts or whenever I want a light and refreshing salad during the hot months. It’s so easy to make, and it really does showcase the best of summer tomatoes. Give it a try, and don’t be surprised if it becomes your new go-to salad for every season.
History
Panzanella Salad is a traditional Italian dish that dates back to the 16th century. Originating in the Tuscany region, it was created as a way to use up stale bread by soaking it in water and mixing it with fresh vegetables—originally just onions. By the 20th century, tomatoes became a standard addition, transforming the dish into the colorful, flavorful salad known today. In the United States, Panzanella gained popularity during the 1980s and 1990s as interest in rustic, seasonal Mediterranean cuisine grew. Its simplicity and vibrant taste have made it a favorite in both Italian homes and modern kitchens around the world.
Ingredients
- Crusty bread – Torn into 1-inch cubes. Day-old, crusty bread is perfect in this recipe.
- Olive oil – Now’s the time to use the good olive oil.
- Grape or cherry tomatoes – Any kind of tomatoes will work in this recipe, just ensure they’re super ripe and juicy. I’ve tried it with San Marzano tomatoes, salad tomatoes, and more, but grape or cherry tomatoes are my favorite in this recipe.
- Red onion – You can soak the onion in ice water for about 10 minutes to take the bite out of it.
- Basil leaves – If you cut basil with a knife, it’ll discolor. Besides, the rustic look of torn leaves is so pretty in this humble salad.
- Red wine vinegar
- Dijon mustard
- Honey
- Salt
- Ground black pepper
How To Make Panzanella Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating 1/4 cup olive oil in a wide skillet over medium heat until it is hot but not smoking.
Add the bread cubes and toast them, stirring often, until they are golden and crisp on the outside but still slightly chewy in the center. Sprinkle with a pinch of salt and pepper. A wide, shallow sauté pan works beautifully here because it lets the bread toast evenly without crowding.
Transfer the toasted bread to a paper towel-lined plate and let it cool completely. This cooling step helps the bread soak up the dressing later without falling apart.
While the bread cools, combine the halved tomatoes, red onion, and torn basil in a large mixing bowl. I like using a large, lightweight mixing bowl so tossing everything later feels easy and gentle.
Add the cooled bread cubes to the bowl and toss lightly to combine with the vegetables.
In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified. A small flat whisk makes it easier to fully blend the dressing without splashing.
Pour the dressing over the salad and toss gently until everything is well coated and glossy.
Let the salad rest at room temperature for 20 to 30 minutes before serving. This gives the bread time to soak up all those tomato juices and tangy dressing while still keeping a pleasant bite.
Serve at room temperature, give it one last gentle toss, and enjoy every fresh, flavorful bite.
Chef Jenn’s Tips
- Use day-old or slightly stale bread—fresh bread will get soggy too quickly. And the crustier it is, the better!
- Add the dressing while the bread is still slightly warm so it soaks up even more flavor, but you can prep the salad ahead of time then just add the dressing about 20 minutes before serving.
- Want to bulk it up? Toss in diced cucumbers, mozzarella pearls, or even grilled chicken for a heartier salad.
Make It A Meal
Panzanella Salad is filling enough on its own, especially for lunch, but if you want to stretch it into a full dinner, it plays beautifully with grilled proteins. Serve it alongside grilled chicken, shrimp, or even seared salmon for a light yet satisfying plate. It also makes an excellent side dish at a summer BBQ or picnic—it holds up better than leafy salads and doesn’t wilt in the heat.
If you’re feeling cheffy, toss in a handful of fresh mozzarella pearls or shaved Parmesan right before serving.
Storage
Panzanella Salad is best enjoyed fresh or within a few hours of tossing, while the bread still has a bit of chew left. If you need to prep ahead, store the toasted bread, veggies, and dressing separately, and combine them about 30 minutes before serving. Once tossed, leftovers will keep in the fridge for a day, but the bread will continue to soften. This isn’t a freezer-friendly dish, but trust me—you won’t have leftovers for long.
Old-Fashioned Panzanella Salad
Ingredients
- 4 cups crusty bread torn into 1-inch cubes
- ⅓ + 1/4 cup olive oil
- 2 cups cherry tomatoes halved, or grape tomatoes
- ½ red onion thinly sliced
- ½ cup fresh basil leaves torn
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat ¼ cup olive oil in a large skillet over medium heat until hot but not smoking.
- Add the bread cubes and toast, stirring frequently, until golden and crisp on the outside but still slightly chewy inside. Sprinkle with a pinch of salt and pepper.
- Drain the toasted bread on paper towels and let it cool.
- Combine the halved tomatoes, red onion, and torn basil in a large mixing bowl.
- Add the cooled bread cubes and toss everything gently to combine.
- Whisk together the remaining ⅓ cup olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
- Pour the dressing over the salad and toss until everything is well coated.
- Let sit at room temperature for 20–30 minutes before serving. This resting time allows the bread to soak up all the flavorful juices without going soggy.
Notes
Chef Jenn’s Tips
- Use day-old or slightly stale bread—fresh bread will get soggy too quickly. And the crustier it is, the better!
- Add the dressing while the bread is still slightly warm so it soaks up even more flavor, but you can prep the salad ahead of time then just add the dressing about 20 minutes before serving.
- Want to bulk it up? Toss in diced cucumbers, mozzarella pearls, or even grilled chicken for a heartier salad.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.