Panzanella Salad
Add Preferred SourceI love how this Panzanella Salad turns simple ingredients into something unforgettable. Juicy tomatoes, crisp cucumbers, and toasted bread soak up a tangy vinaigrette, making every bite bright, fresh, and full of flavor.
Panzanella Salad is a humble dish that combines crusty toasted bread with juicy tomatoes, crisp cucumbers, and fresh basil. Everything gets tossed in a tangy vinaigrette, and the bread soaks up all that flavor without turning to mush. It’s a great option for a light lunch or a side dish that feels a little more special.
It’s especially handy for warm days or cookouts when you want something quick, vibrant, and full of texture. Once you’ve tried it, you’ll keep coming back to it—easy to make, easy to love.
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat ¼ cup of the olive oil in a skillet over medium heat until hot but not smoking.
Add the bread and toast, stirring frequently, until the cubes are crisp on the outside but still slightly tender in the center, about 5 to 7 minutes. Season lightly with salt and pepper, then transfer the bread to paper towels to cool completely.
In a large bowl, combine the tomatoes, onion, and basil. Once the bread has cooled, add it to the bowl and gently toss so the pieces stay intact.
In a small bowl, whisk together the remaining olive oil, vinegar, mustard, honey, salt, and pepper until smooth and emulsified. Drizzle the dressing over the salad and toss gently to coat everything evenly.
Let the salad rest at room temperature for 20 to 30 minutes before serving. This resting time allows the bread to absorb the dressing and tomato juices without becoming mushy.
Chef Jenn’s Tips
- Use firm, slightly stale bread for best texture—fresh bread gets soggy fast.
- Add the dressing while the bread is still slightly warm to help it absorb the flavor.
- Want to make it more filling? Toss in cucumber, mozzarella, or grilled chicken.
Make It A Meal
It’s satisfying enough as a light lunch, but you can also pair it with grilled chicken, shrimp, or salmon for a full meal. It’s also a great side dish at cookouts since it holds up better than leafy greens.
Storage
This salad is best eaten fresh or within a few hours. If prepping ahead, keep the bread, veggies, and dressing separate and mix about 30 minutes before serving. Once tossed, leftovers will keep for a day in the fridge—but expect the bread to soften more. This one doesn’t freeze, but it usually disappears fast anyway.
Panzanella Salad
Ingredients
- 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
- Warm ¼ cup of olive oil until hot but not smoking.
- Add the bread and toast it, stirring often, until it’s crisp on the outside and soft inside. Season with a bit of salt and pepper.
- Let the bread cool on paper towels.
- Combine tomatoes, onion, and basil.
- Add in the cooled bread cubes and gently mix everything together.
- Whisk the remaining ⅓ cup olive oil with the vinegar, mustard, honey, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss until evenly coated.
- Let the salad sit at room temperature for 20–30 minutes before serving so the bread can soak up the flavors without getting mushy.
Notes
Chef Jenn’s Tips
- Use firm, slightly stale bread for best texture—fresh bread gets soggy fast.
- Add the dressing while the bread is still slightly warm to help it absorb the flavor.
- Want to make it more filling? Toss in cucumber, mozzarella, 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.
