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Panzanella salad transforms stale bread into a vibrant salad with juicy tomatoes, fresh herbs, and a tangy vinaigrette.
A Hearty Salad
Panzanella takes leftover bread to delicious new heights! This vibrant Italian salad transforms crusty bread into a refreshing main dish. Chunks of toasted bread mingle with juicy tomatoes, cool cucumbers, and fresh basil, all drizzled with a tangy vinaigrette.
It’s the perfect way to use up day-old bread (this French bread recipe is our go-to) while creating a light and flavorful meal, ideal for hot summer days or a refreshing potluck contribution.
WHY WE LOVE IT:
- Fresh and flavorful. Panzanella uses seasonal summer ingredients like tomatoes, herbs, and fresh bread, creating a light and refreshing summer salad recipe.
- Easy to make. No complicated cooking involved! Simply chop the ingredients, toast the bread, toss with a simple dressing, and enjoy.
- Highly customizable. Adjust the bread type, vegetables, and even add protein to make this easy salad recipe a main course.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 12 minutes
REST TIME: 20 minutes
Salad
- 3-4 tablespoons good olive oil – extra virgin olive oil has the most stringent quality standards and the strongest flavor.
- olive oil spray
- ½ French bread loaf, cut into 1-inch cubes (about 5-6 cups) – Use good quality, day-old bread. Stale bread holds its shape better when tossed with the dressing, but avoid using dry, hard bread crumbs. Crusty Italian Bread, Focaccia Bread, ciabatta bread, or Sourdough Bread also work well.
- dash of salt
- 3 large ripe tomatoes, cut into 1-inch cubes – beefsteak, Roma, or Heirloom tomatoes can be used.
- 1 cucumber, unpeeled, sliced ¼-inch thick and halved
- ½ red onion, thinly sliced
- 15 – 20 large basil leaves, coarsely chopped
- 1 cup fresh mozzarella pearls
- optional vegetables – roasted orange, red bell pepper, yellow bell pepper, roasted zucchini, or roasted eggplant can be added for extra flavor, texture, and color.
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
How to Make Panzanella Salad
- BREAD. Add 3-4 tablespoons olive oil to a large skillet over medium-low heat. Add 5-6 cups cubed French bread and a dash of salt, and cook, tossing every few minutes for about 12-15 minutes, or until nicely browned and toasted (spray bread with olive oil spray as you cook, if needed).
- DRESSING. Make the vinaigrette, in a small bowl whisk together ¼ cup olive oil and 2 tablespoons balsamic vinegar. Set aside.
- ASSEMBLE. In a large bowl, mix the 3 large cubed tomatoes, 1 peeled and sliced cucumber, ½ of a thinly sliced red onion, 15-20 large chopped basil leaves, and 1 cup mozzarella pearls.
- Add the toasted bread cubes and vinaigrette to the other ingredients and toss to coat.
- Season with salt and black pepper. Let sit for about 20-30 minutes for flavors to blend before serving.
Complete the Meal
- Main dishes: Flat Iron Steak, Easy Baked Salmon, Italian Pork Chops, Baked Chicken
- Desserts: Italian Cookies, Panna Cotta, Chocolate Lava Cake, Flourless Chocolate Cake Recipe
- More side salads: Greek Orzo Salad, Antipasto Salad, Quick Caprese Salad, Wedge Salad
More collections: Italian Side Dishes, Summer Salad Recipes, Easy Salad Recipes, Spring Salad Ideas
Panzanella Salad
Panzanella salad transforms stale bread into a vibrant salad with juicy tomatoes, fresh herbs, and a tangy vinaigrette.
Equipment
- skillet
- salad dressing cruet
Ingredients
- 3-4 tablespoons good olive oil
- olive oil spray
- ½ French bread loaf, cut into 1-inch cubes (about 5-6 cups)
- dash of salt
- 3 large ripe tomatoes, cut into 1-inch cubes
- 1 cucumber, unpeeled, sliced ¼-inch thick and halved
- ½ red onion, thinly sliced
- 15 – 20 large basil leaves, coarsely chopped
- 1 cup mozzarella pearls
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Add olive oil to a large skillet over medium-low heat. Add bread and salt and cook, tossing every few minutes for about 12-15 minutes, or until nicely browned and toasted (spray bread with olive oil spray as you cook, if needed).
- Make vinaigrette by whisking together the olive oil and balsamic vinegar. Set aside.
- In a large bowl, mix the tomatoes, cucumber, onion, basil, and mozzarella pearls.
- Add the toasted bread cubes and vinaigrette to the other ingredients and toss to coat.
- Season with salt and pepper. Let sit for about 20-30 minutes for flavors to blend before serving.
Notes
Make sure the bread is toasted enough so that the dressing doesn’t soak it up too much.
Nutrition
Serving: 1g, Calories: 299kcal, Carbohydrates: 23g, Protein: 8g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 6mg, Sodium: 219mg, Potassium: 275mg, Fiber: 2g, Sugar: 5g, Vitamin A: 601IU, Vitamin C: 11mg, Calcium: 95mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQ
Where Did Panzanella Originate?
- Panzanella is a chopped salad of soaked stale bread, tomatoes, onions, and other ingredients, traditionally originating in Tuscany, Italy. It is pronounced Pa-nah-neh-LAH with an emphasis on the first syllable.
Can I Toast the Bread Cubes in the Oven?
- Preheat your oven to around 350°F.
- Toss the cubed bread in the olive oil and spread on a baking sheet lined with parchment paper or a silpat.
- Bake the bread cubes for 10-15 minutes at 350°F, or until golden brown and slightly crisp on the edges.
Why is my Panzanella Salad Soggy?
- There are a couple of reasons the salad can become soggy. One is the bread was not stale and toasted properly and another reason is that the salad was soaked in too much vinaigrette or for a long period.
Make This Salad Ahead of Time?
- Don’t make this salad too far in advance or the bread will absorb too much liquid and become soggy. Prepare the different ingredients the day before and keep them stored in separate containers before tossing them together.
How to Store Leftover Panzanella Salad?
- Leftover Panzanella salad is best within 1-2 days when stored in an airtight container in the refrigerator. The bread will continue to absorb moisture, so the salad won’t be as fresh as when it was first made.
This was super delicious and super easy to make! I love that it reduces food waste! Thanks for sharing this recipe!
This was the most refreshing side at our summer BBQ! Could not love it more!
This was perfect for our patio dinner last night and easily finished off the whole bowl!