Panzanella Salad Recipe

No dish celebrates the glorious marriage of bread and summer’s freshest produce quite like this Panzanella Salad Recipe. Imagine chunks of crusty bread mingling with juicy cherry tomatoes, crisp cucumbers, ribbons of red onion, and vibrant basil — all bathed in a punchy red wine vinaigrette. It’s the taste of Mediterranean sunshine in every bite, perfect for sharing at the next picnic, backyard barbecue, or cozy dinner for two. Fresh, bold, and packed with texture, this Panzanella Salad Recipe embodies everything I love about honest, simple food that feels like a celebration.

Panzanella Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad lies in its simplicity — just a handful of wholesome ingredients come together to create explosive flavor and vibrant color. Each element is essential, and together they make this Panzanella Salad Recipe unforgettable.

  • Crusty bread, 4 cups, cut into 1-inch cubes: Day-old bread works best; it holds up to the vinaigrette and gives the salad wonderful chew.
  • Cherry tomatoes, 2 cups, halved: Brings a juicy sweetness and vibrant color that’s irresistible.
  • Cucumber, 1, peeled and diced: Adds a cool crunch and refreshing contrast to the other ingredients.
  • Red onion, 1/2, thinly sliced: Gives a subtle bite and lovely color ribbons throughout the salad.
  • Fresh basil leaves, 1/2 cup, torn: Offers fragrant, herbaceous notes that brighten up the entire dish.
  • Extra virgin olive oil, 1/4 cup: The foundation of the dressing, lending fruity richness.
  • Red wine vinegar, 2 tablespoons: Provides tang and depth, balancing the oil and the sweetness of the tomatoes.
  • Dijon mustard, 1 teaspoon: Adds a gentle sharpness, anchoring the vinaigrette.
  • Garlic clove, 1, minced: For just the right hit of savory, almost spicy aroma.
  • Salt, 1/2 teaspoon: Enhances every flavor and ingredient.
  • Ground black pepper, 1/4 teaspoon: A little heat and earthiness to tie it all together.

How to Make Panzanella Salad Recipe

Step 1: Toast the Bread Cubes

Start by preheating your oven to 375°F (190°C). Spread the cubes of crusty bread out on a baking sheet in a single layer. Toast them for about 10 to 12 minutes, gently stirring halfway through, until they are evenly golden and deliciously crisp. Let them cool completely so they stay a little bit chewy in the salad — this is the foundation of a great Panzanella Salad Recipe.

Step 2: Prep the Produce

While the bread cools, it’s time to prep your veggies. In a large mixing bowl, combine your halved cherry tomatoes, peeled and diced cucumber, thinly sliced red onion, and torn basil leaves. The medley of colors and scents will already have you savoring what’s to come!

Step 3: Make the Vinaigrette

Whisk up a bright, tangy dressing in a small bowl or shake everything together in a jar. Add the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. The result is a perfectly emulsified vinaigrette that will soak into the bread and pull all the veggie flavors together.

Step 4: Assemble the Salad

Now it’s time for the magic! Add your cooled bread cubes to the big bowl of veggies and pour the vinaigrette over top. Gently toss everything so the crusty bread gets evenly coated, soaking up all that sunshine-y flavor. Don’t worry if it looks a little dry at first; the bread will absorb the vinaigrette as the salad rests.

Step 5: Let It Rest

This is the secret to transforming your Panzanella Salad Recipe from good to unforgettable: let the salad sit for at least 20 minutes at room temperature. This gives the bread time to soak up every drop of dressing while maintaining some pleasing chew. Give it a light toss just before serving so every bite feels perfectly balanced.

How to Serve Panzanella Salad Recipe

Panzanella Salad Recipe - Recipe Image

Garnishes

Top your salad with a few extra basil leaves or a drizzle of the best olive oil you have on hand. If you love a little creaminess, add a handful of fresh mozzarella pearls or some grated Parmigiano-Reggiano. Even a sprinkle of flaky sea salt can make all the flavors pop.

Side Dishes

This Panzanella Salad Recipe pairs beautifully with just about any summer meal. Think simple grilled chicken, roasted fish, or alongside antipasti like marinated olives and charcuterie. It’s also delightful as a hearty vegetarian main with a chilled glass of white wine.

Creative Ways to Present

For entertaining, serve the salad in a wide, shallow platter so the gorgeous produce and golden bread shine. Layer it in mason jars for a picnic, or stuff it into halved bell peppers for a whimsical starter. Individual ramekins also make a charming touch for dinner parties!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them to an airtight container and store in the refrigerator. The salad will continue to soften as it sits, but the flavors meld beautifully, making it a craveable next-day lunch.

Freezing

Freezing is not recommended for this salad since the vegetables and bread can become watery and mushy once thawed. For the best experience, enjoy your Panzanella Salad Recipe fresh or within a day or two of making it.

Reheating

Since this is a salad meant to be enjoyed at room temperature or cold, reheating isn’t necessary. If you prefer, let leftovers come to room temperature before eating, and toss with a splash of extra vinegar or olive oil to freshen things up.

FAQs

What type of bread is best for Panzanella Salad Recipe?

Day-old, rustic, or country-style loaves like ciabatta, sourdough, or Italian bread are perfect choices. Their firm texture holds up beautifully after toasting and soaking up the vinaigrette.

Can I make this salad ahead of time?

Absolutely! Prep the dressing, vegetables, and toasted bread separately, then combine and let the salad rest about 20–30 minutes before serving for the freshest results.

How do I add protein to this dish?

You can easily toss in grilled chicken, canned tuna, white beans, or even cubes of mozzarella cheese to turn your Panzanella Salad Recipe into a satisfying meal.

Are there any creative add-ins to try?

Yes! Try adding kalamata olives, roasted red peppers, capers, or even diced avocado for extra flavor twists. This salad is stunningly versatile.

Is this recipe vegan?

Yes, as written, the salad is vegan. Simply skip any cheese garnishes or use plant-based alternatives if you love that added creaminess.

Final Thoughts

Few dishes are as joyful, colorful, and downright satisfying as this Panzanella Salad Recipe. I hope you find as much delight in making and sharing it as I do — every forkful tastes like summer vacation. Give it a try and see how this Italian classic brightens up your table!

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Panzanella Salad Recipe

Panzanella Salad Recipe


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4.6 from 13 reviews

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Panzanella Salad Recipe is a refreshing Italian bread salad that combines crusty bread cubes with ripe cherry tomatoes, crisp cucumber, red onion, and fresh basil, all tossed in a flavorful vinaigrette dressing. It’s a perfect dish for summer gatherings or as a light and satisfying meal on its own.


Ingredients

Scale

Cubed Bread:

  • 4 cups crusty bread, cut into 1-inch cubes

Vegetables:

  • 2 cups cherry tomatoes, halved
  • 1 cucumber, peeled and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn

Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat the Oven: Preheat the oven to 375°F (190°C) and toast the bread cubes until golden and crisp.
  2. Prepare the Salad: Combine tomatoes, cucumber, red onion, and basil in a bowl.
  3. Make the Dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
  4. Toss Everything: Add bread cubes to vegetables, pour dressing, and toss gently to coat.
  5. Let It Sit: Allow the salad to sit for 20 minutes to meld flavors.
  6. Serve: Toss again before serving.

Notes

  • Use day-old bread for best texture.
  • Enhance with mozzarella, olives, or capers for added flavor.
  • Serve immediately for optimal crunch.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

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