Panzanella Salad Recipe
Panzanella is a classic Italian bread salad that turns simple pantry items into something bright, fresh, and deeply satisfying. It’s built around juicy tomatoes, crisp vegetables, and chunks of bread that soak up a tangy olive oil dressing. The beauty of this salad is how balanced it feels—light enough for hot days, yet filling enough to stand as a full meal. If you enjoy bold, clean flavors and easy prep, this panzanella salad recipe is a great one to keep in your regular rotation.
Ingredients
For the Salad
- 3 cups day-old rustic bread, cut into 1-inch cubes
- 3 cups ripe tomatoes, chopped (roma or vine tomatoes work well)
- 1 medium cucumber, sliced and cut into half-moons
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn by hand
- 1/4 cup fresh parsley, finely chopped (optional but adds freshness)
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Step-by-Step Instructions
- Toast the bread (optional but recommended).
If your bread is not fully stale, spread the cubes on a baking sheet and bake at 180°C (350°F) for 8 to 10 minutes until lightly crisp on the outside but still soft inside. Let cool. - Prepare the vegetables.
Chop the tomatoes, slice the cucumber, and thinly slice the red onion. Place everything in a large mixing bowl. - Add herbs to the bowl.
Tear the basil by hand to keep the flavor fresh. Add parsley if using. - Make the dressing.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until well blended. - Combine salad and dressing.
Add the bread cubes to the vegetable mixture. Pour the dressing over the top and toss gently until everything is evenly coated. - Let it rest before serving.
Allow the salad to sit for 10 to 15 minutes so the bread can absorb the juices and dressing. This step is key for classic panzanella texture. - Taste and adjust.
Add a little more salt, pepper, or vinegar if needed, then give it one final gentle toss before serving.
How to Serve
Panzanella salad is best served slightly chilled or at room temperature, which allows the flavors to blend nicely. It works well as a light lunch, a side dish for grilled chicken or fish, or part of a summer dinner spread. If serving as a main meal, you can add protein like grilled chicken, chickpeas, or fresh mozzarella on top. Serve it in a wide bowl so the bread and vegetables stay evenly mixed with the dressing.
Storage Instructions
Panzanella is best eaten the same day for the best texture. If you need to store leftovers, place them in an airtight container and refrigerate for up to 24 hours. Keep in mind that the bread will continue to soften as it sits. For better results, you can store the chopped vegetables and toasted bread separately, then mix with dressing just before serving the next day.
Helpful Tips
Use high-quality tomatoes because they are the main source of flavor and juice in the salad. Day-old bread works better than fresh because it absorbs dressing without becoming mushy too quickly. Slice the onion very thin to keep it from overpowering the salad. If raw onion tastes too strong, soak the slices in cold water for 10 minutes, then drain well before adding to the bowl. Always add basil at the end to keep its flavor fresh and bright.
Variations
- Classic Tuscan Style: Add capers and skip the mustard in the dressing for a more traditional flavor.
- With Cheese: Add fresh mozzarella cubes or shaved parmesan for extra richness.
- Protein Boost: Toss in grilled chicken, tuna, or white beans to turn it into a full meal.
- Extra Veggie Version: Add bell peppers, olives, or arugula for more color and texture.
- Whole Grain Option: Use whole wheat or sourdough bread for added fiber and deeper flavor.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 15 g |
| Saturated Fat | 2 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 420 mg |
Values are approximate and may vary based on ingredient brands and portion sizes.
FAQs
Is panzanella salad supposed to be soggy?
No, it should be soft but not mushy. The bread should absorb the dressing and tomato juices while still holding its shape.
Can I use fresh bread instead of stale bread?
Yes, but it is best to lightly toast fresh bread first. This helps it absorb the dressing without falling apart.
Can I make panzanella ahead of time?
You can prep the vegetables and dressing ahead, but mix everything together shortly before serving for the best texture.
Is panzanella salad vegan?
Yes, the basic recipe is naturally vegan as long as no cheese or animal-based add-ins are used.
What tomatoes work best for panzanella?
Ripe vine tomatoes, roma tomatoes, or cherry tomatoes all work well. The key is using sweet, juicy tomatoes.
Conclusion
Panzanella salad proves that simple ingredients can create big flavor when treated the right way. With crisp vegetables, fresh herbs, and bread that soaks up every drop of dressing, it’s a dish that feels both comforting and refreshing. Try this recipe once, and you’ll likely find yourself making it again and again, especially during warm weather. Give it a try, adjust it to your taste, and make it part of your regular meal lineup.
