Panzanella is a simple Tuscan bread salad that’s all about using fresh ingredients and day-old bread. It’s especially good in summer when tomatoes are at their best. This dish makes the most of what you have on hand and turns it into something satisfying and flavorful.
Ripe tomatoes, crunchy cucumbers, and torn basil are mixed with toasted bread cubes that soak up a tangy vinaigrette. The textures and bold flavors make it a solid pick for lunch, dinner, or a shareable side.
I like making this during warm weather or whenever I need something quick that doesn’t require cooking. It’s easy to throw together, uses basic ingredients, and brings a lot of flavor with very little effort. Once you try it, it might just become a regular on your table.
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
- Heat ¼ cup olive oil in a skillet over medium heat until shimmering.
- Add the bread and toast, stirring often, until it’s crisp on the outside but still has a bit of chew inside. Season with a little salt and pepper as it cooks.
- Transfer toasted bread to a paper towel-lined plate and allow to cool.
- Combine the tomatoes, red onion, and torn basil leaves.
- Add it to the bowl and gently toss everything together.
- Whisk the remaining ⅓ cup olive oil with red wine vinegar, Dijon mustard, honey, salt, and pepper until well mixed.
- Pour the vinaigrette over the salad and gently toss again to coat everything evenly.
- Let the salad sit at room temperature for 20 to 30 minutes so the bread can absorb the flavors without turning soggy.
Step-By-Step Process
Chef Jenn’s Tips
- Go for bread that’s at least a day old—it holds up better. The crustier, the better.
- If your bread is still slightly warm when tossed with the dressing, it’ll soak up even more flavor.
- To make it more filling, add extras like chopped cucumber, mozzarella pearls, or grilled chicken.
Make It A Meal
This salad is hearty enough for lunch but works great as a side dish too. Pair it with grilled meats like chicken, shrimp, or salmon for a well-rounded meal. At a BBQ or picnic, it’s a great alternative to leafy greens because it holds up well in the heat.
Want to elevate it a bit? Add some fresh mozzarella or shaved Parmesan right before serving.
Storage
Panzanella is best eaten shortly after making it—while the bread still has texture. To prep in advance, keep the toasted bread, veggies, and dressing separate, and combine them 20–30 minutes before serving. Leftovers can be stored in the fridge for up to a day, though the bread will continue to soften. Not freezer-friendly, but chances are there won’t be any left to save.
Panzanella Salad
Add Preferred SourceIngredients
- 4 cups crusty bread torn into 1-inch cubes
- ⅓+ ¼ 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 skillet over medium heat until shimmering.
- Add the bread and toast, stirring often, until it’s crisp on the outside but still has a bit of chew inside. Season with a little salt and pepper as it cooks.
- Transfer toasted bread to a paper towel-lined plate and allow to cool.
- Combine the tomatoes, red onion, and torn basil leaves.
- Add it to the bowl and gently toss everything together.
- Whisk the remaining ⅓ cup olive oil with red wine vinegar, Dijon mustard, honey, salt, and pepper until well mixed.
- Pour the vinaigrette over the salad and gently toss again to coat everything evenly.
- Let the salad sit at room temperature for 20 to 30 minutes so the bread can absorb the flavors without turning soggy.
Notes
Chef Jenn’s Tips
- Go for bread that’s at least a day old—it holds up better. The crustier, the better.
- If your bread is still slightly warm when tossed with the dressing, it’ll soak up even more flavor.
- To make it more filling, add extras like chopped cucumber, mozzarella pearls, or grilled chicken.
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.