Panzanella is the celebration of summer in a bowl — a vibrant Italian bread salad that’s loaded with juicy tomatoes, crisp cucumbers, fragrant basil, and toothsome chunks of toasted bread, all tossed in a tangy vinaigrette. This beloved dish transforms day-old bread into something truly memorable, making it as practical as it is delicious. Whether you’re serving it as a hearty lunch or a refreshing side, Panzanella is guaranteed to steal the show at any gathering.
Ingredients You’ll Need
Making Panzanella couldn’t be simpler, but each ingredient plays a starring role in the final flavor. Choose the freshest produce and best-quality pantry staples you can find for a salad that truly bursts with Mediterranean sunshine.
- Day-old crusty bread (4 cups, cut into 1-inch cubes): Rustic breads like ciabatta or sourdough add fantastic chew and soak up the dressing beautifully.
- Ripe tomatoes (4 large, chopped): Use the juiciest, ripest tomatoes you can find — they’ll release their flavorful juices and make every bite sing.
- Red onion (1/2 small, thinly sliced): Adds a savory bite and gorgeous color contrast; soak slices in cold water if you prefer a milder flavor.
- Cucumber (1, peeled and chopped): Brings a cool, crisp crunch that’s essential for balance.
- Fresh basil leaves (1/2 cup, torn): Basil infuses the salad with an aromatic sweetness that’s pure summer.
- Extra-virgin olive oil (1/4 cup): A high-quality oil offers depth and richness for the dressing.
- Red wine vinegar (2 tablespoons): Provides a bright, tangy note that lifts all the flavors.
- Dijon mustard (1 teaspoon): Adds velvety body and a touch of sharpness to the vinaigrette.
- Garlic (1 clove, minced): A punch of garlicky goodness rounds out the vinaigrette.
- Salt (1/2 teaspoon): Essential for seasoning and bringing out natural flavors.
- Black pepper (1/4 teaspoon): For a gentle heat and a classic finish.
How to Make Panzanella
Step 1: Toast the Bread
Preheat your oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet and pop them in for 10 to 15 minutes. You’ll want them golden and crisp, but not rock hard — they should have a pleasant crunch that softens just right when dressed. This step is the secret behind perfect Panzanella: the bread cubes hold their shape yet absorb all those incredible juices later.
Step 2: Mix Up the Dressing
While the bread toasts, grab a small bowl and whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. The result is a tangy, aromatic vinaigrette that’s tailor-made for Panzanella, marrying all the ingredients into one harmonious salad.
Step 3: Combine Salad Components
In a large salad bowl, add the toasted bread cubes, ripe chopped tomatoes, sliced cucumber, red onion, and torn basil leaves. Gently toss the mixture to distribute the vibrant veggies and fragrant basil evenly among the crunchy bread cubes.
Step 4: Dress It Up
Pour all of that lush dressing over the salad. Using clean hands or salad tongs, toss everything gently — the goal is to coat each piece of bread and vegetable without smashing the ingredients. Take a moment to admire the colors: this is where Panzanella begins to steal hearts.
Step 5: Let the Magic Happen
Let your Panzanella rest for at least 20 minutes at room temperature. This short wait lets the bread soak up all those wonderful tomato juices and vinaigrette flavors, transforming the loaf into a salad superstar. You’ll be rewarded with a deeply flavorful, juicy, irresistibly fresh dish.
How to Serve Panzanella
Garnishes
To take your Panzanella to the next level, finish it with a few thoughtful garnishes. Extra torn basil adds a fresh, herbal note, while a drizzle of really good olive oil just before serving gives a glossy finish. If you’re feeling adventurous, a scattering of flaky sea salt or a handful of shaved Parmesan cheese adds richness and flare.
Side Dishes
Panzanella shines alongside simple grilled meats or fish, but it’s also stunning next to other Mediterranean-inspired salads or vegetable dishes. For a light summer meal, pair it with a platter of marinated olives, roasted peppers, or a wedge of creamy burrata.
Creative Ways to Present
If you’re serving Panzanella for a party, try arranging it on a large platter for a rustic look. Layer the tomatoes and cucumbers first, then tumble the bread cubes over the top. For individual servings, spoon the salad into small jars or bowls — it puts color and texture on proud display.
Make Ahead and Storage
Storing Leftovers
Leftover Panzanella can be stored in an airtight container in the refrigerator for up to two days. While the bread will continue to soften, you may find the flavors even more pronounced the next day! Just be aware that after a while, the salad can become soggy, so it’s best enjoyed fresh.
Freezing
Freezing Panzanella isn’t recommended, as the tomatoes and cucumbers lose their texture and the bread becomes too mushy once thawed. For best results, only make as much as you’ll enjoy within a couple of days.
Reheating
Panzanella is best served at room temperature, so there’s no need to reheat leftovers. Take the salad out of the refrigerator about twenty minutes before eating to let it come to temperature, and give it a gentle toss before serving.
FAQs
Can I use gluten-free bread for Panzanella?
Absolutely! Choose your favorite sturdy gluten-free loaf and toast the cubes just as you would regular bread. The salad turns out just as delicious and everyone can enjoy it.
What other vegetables can I add?
You can give your Panzanella a twist by adding roasted peppers, chunks of mozzarella, olives, or sliced radishes. The recipe is adaptable, so mix in whatever fresh veggies you love most.
How far in advance can I make Panzanella?
Panzanella tastes best after sitting for about 20 to 30 minutes. If you need to prep ahead, you can chop the veggies and toast the bread earlier in the day, then combine and dress the salad just before serving.
Can I use a different kind of vinegar?
Yes, if you don’t have red wine vinegar, try white wine vinegar or even a splash of sherry vinegar for a subtle change. Each will bring slightly different nuances to the dish but still keep the spirit of Panzanella alive.
What’s the best way to use up leftover bread for this recipe?
Day-old bread is perfect, but even bread that’s a bit more stale works wonderfully for Panzanella. Just be sure to toast it well, so it holds up against the juicy tomatoes and dressing.
Final Thoughts
If you haven’t made Panzanella before, now’s the time to let this Italian classic become your go-to summer salad. It’s so delightfully simple but endlessly rewarding: pure sunshine in every bite! Gather your ingredients, invite a friend or two, and savor the magic of Panzanella together.
Print
Panzanella Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
Panzanella is a classic Italian bread salad that is perfect for summer. It’s a refreshing and flavorful dish that combines crispy bread, ripe tomatoes, cucumbers, and fresh basil tossed in a tangy vinaigrette.
Ingredients
Bread:
- 4 cups day-old crusty bread (cut into 1-inch cubes)
Salad:
- 4 large ripe tomatoes (chopped)
- 1/2 small red onion (thinly sliced)
- 1 cucumber (peeled and chopped)
- 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 black pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and toast the bread cubes for 10–15 minutes until golden and crisp.
- Make the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Combine ingredients: In a large bowl, mix the toasted bread, tomatoes, cucumber, red onion, and basil. Pour the dressing over and toss gently.
- Let it sit: Allow the salad to sit for at least 20 minutes to let the flavors meld. Serve at room temperature.
Notes
- You can add mozzarella, olives, or roasted peppers for extra flavor.
- For best results, use ripe tomatoes and high-quality olive oil.
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