Panzanella Salad Recipe

This Panzanella Salad combines crusty bread, juicy ripe tomatoes, fresh basil, and mozzarella with a bright homemade vinaigrette. Panzanella is one of our favorite ways to enjoy summer tomatoes and use up leftover bread.

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Panzanella Salad Video Tutorial

Watch the video tutorial to see how I make this easy Panzanella Salad, including the crisp homemade croutons.

Panzanella Recipe

Panzanella is a Tuscan bread salad made with crisp toasted bread, ripe tomatoes, onions, and fresh basil. It’s tossed with a simple vinaigrette that soaks into the bread, bringing all the flavors together. Even my teenage son, who isn’t usually a big tomato fan, goes back for seconds.

This salad reminds me of one my mother made while she was in culinary school. I still remember the oil- and vinegar-soaked bread and tomatoes, but she never wrote down the recipe. Making Panzanella brings back those memories, and maybe one day my son will remember this salad the same way I remember hers.

Ingredients for Panzanella Salad

• Leftover bread – use a sturdy, crusty loaf such as ciabatta, Sourdough Bread, baguette, or Focaccia Bread. Day-old bread works especially well because it holds its shape after the dressing is added.
• Tomatoes – while most salads call for firm tomatoes, Panzanella is marvelous with very ripe, juicy tomatoes at their peak of sweetness. Garden or heirloom tomatoes are best here, but you can also use sweeter store-bought tomatoes, such as cherry or Campari.
• Basil – adds sweet, peppery flavor. Basil bruises easily, so stack the leaves, roll them into a log, and thinly slice, as I showed in our Bruschetta Recipe.
• Fresh Mozzarella – is optional but a nice way to add protein and richness. I love the little cheese bites on my fork, just like in our Tomato Cucumber Mozzarella Salad. You can dice up mozzarella or use mozzarella pearls.
• Red onion – we love the color and that it’s a bit milder than other varieties, but you can replace it with a sweet onion or shallot.
• The Best Panzanella Dressing – a simple mixture of extra virgin olive oil, red wine vinegar, garlic, salt, and pepper gives the salad its bright, tangy flavor.

Pro Tips for the Best Panzanella

• Toast bread until crisp – the croutons should be dry all the way through to help absorb dressing without becoming mushy.
• Use ripe, flavorful tomatoes – since tomatoes are the star ingredient, choose the best tomato varieties you can find.
• Fresh bread works too – you’ll want to toast it for a few extra minutes to fully dry it out.
• Let the salad rest – after the dressing is added, let it rest for 15 to 20 minutes so the bread can absorb the dressing and the flavors can meld.

How to Make Panzanella Salad

• Toast the Bread: Cut the bread into 1-inch pieces, drizzle with 2 Tbsp olive oil and a pinch of salt. Scatter on a baking sheet and bake at 400˚F for 9-11 minutes, then set aside to cool. Note: The croutons should be lightly golden, dry, and crisp throughout. This helps them absorb the dressing without becoming mushy.

2. Make the Dressing: Combine vinaigrette dressing ingredients (extra virgin olive oil, red wine vinegar, grated garlic, salt, and pepper) and whisk to combine.

3. Toss Salad: Add the tomatoes, onions, mozzarella (if using), and cooled croutons to a large mixing bowl. Add the dressing and toss gently to combine. Let the salad rest for 15 to 20 minutes before serving, then garnish with more fresh basil.

Make-Ahead and Storage

Croutons can be made up to 1 week ahead and stored in an airtight container at room temperature. The dressing can be refrigerated for up to 4 days; bring it to room temperature and re-whisk before using.

Store the croutons, dressing, and the remaining salad ingredients separately and add dressing to the salad 15 to 20 minutes before serving. Leftover salad can be refrigerated up to 1 day, but the bread will soften as it sits.

What to Serve with Panzanella Salad

Panzanella salad can be served as a side salad or as a light lunch. You could even add diced Baked Chicken Breast or Instant Pot Chicken to make this a Chicken Panzanella. I also love to pair it with these Italian-inspired dishes:

• Chicken Parmesan
• Lemon Chicken Pasta
• Lasagna Roll-Ups
• Baked Eggplant Parmesan
• Shrimp Scampi
• Stromboli
• Zuppa Toscana
• Meatballs Parmesan

More Tomato Salad Recipes

I love every kind of tomato, from cherry tomatoes to glorious heirloom tomatoes. Because we grow them in our garden, we love putting them to good use in these tomato salad recipes:

• Cucumber Tomato Avocado Salad
• Creamy Cucumber Tomato Salad
• Tomato Burrata Salad
• Caprese Salad
• Cucumber Tomato Salad
• Garlicky Marinated Tomato Salad