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White bowl of panzanella salad with toasted bread cubes, cherry tomatoes, red onion, and basil leaves.

Old-Fashioned Panzanella Salad

Chef Jenn
Panzanella Salad is a rustic Italian classic that turns day-old bread and ripe tomatoes into something magical. With crisp toasted bread cubes, sweet cherry tomatoes, red onion, and torn basil, all tossed in a zippy Dijon and red wine vinegar dressing, it’s the perfect salad to celebrate summer produce. Make it a side dish or the star of your table!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 378 kcal

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

Serving: 1cupCalories: 378kcalCarbohydrates: 37gProtein: 8gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 401mgPotassium: 206mgFiber: 2gSugar: 6gVitamin A: 349IUVitamin C: 12mgCalcium: 45mgIron: 3mg

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.

Keyword Italian bread salad, panzanella salad, summer salad, tomato bread salad, vegetarian salad
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