Panzanella is now and forever more my salad of summer. It’s simple, fresh and flavorful, with ripe juicy tomatoes, crisp cucumber and red onion, fresh basil and garlicky toasted bread cubes.
We could not stop raving about this panzanella as I was recipe testing it! Even my daughter who never eats salad ate a big serving. I can’t wait for you to try it!
What is Panzanella
Panzanella originated in the Italian countryside as a way to use stale bread. Farmers would soak old bread in water, then combine it with leftover vegetables, onions and vinegar. Onions, rather than tomatoes, played a starring role in traditional panzanella. Today there are many versions of panzanella featuring different types of seasonal produce, from asparagus, peas and radishes to tomatoes, cucumbers and peaches.
In my panzanella recipe, I toast the bread cubes to crisp them up (soggy bread is not my thing), then toss them with tomatoes, cucumbers, red onions and a tangy vinegar-based dressing. It’s an amazing combination that I can’t get enough of!
Panzanella is a rustic salad, boasting beautiful fresh produce, which is a big part of its charm. It’s filled with fresh, bold flavors and the perfect side dish for summer meals. I love to serve it with grilled salmon or grilled chicken.
Secrets to the Best Panzanella Salad
- Use the freshest tomatoes possible. Since the tomatoes play a starring role in this salad, the riper, more flavorful they are, the better! I love to buy them at the farmer’s market when I’m planning to make panzanella.
- Toast the bread cubes. This dries out the bread and crisps the edges, so it doesn’t get too soggy from the dressing. It also allows us to use either fresh or day-old bread.
- Salt and drain the tomatoes. This brings out their flavor and removes excess juices that could water down the salad.
- Serve it right away. It’s best to make this salad right before you plan to serve it. Over time, the toasted bread cubes will soak up the juices from the tomatoes and soften. Panzanella is best when the tomatoes are juicy and the bread is slightly crisp, with just a little bit of tomato juices and dressing flavoring it.
Ingredients You’ll Need
There are three parts to this salad: the toasted bread cubes, the dressing, and everything else.
- Bread: You’ll need 6 cups of 1-inch bread cubes. I like to use a ciabatta loaf, French baguette or French bread. I use a method similar to my Homemade Croutons recipe, tossing the bread cubes with olive oil, garlic, salt and pepper before baking them to dry them out and crisp the edges.
- Tomatoes: I like to use a variety of colors and types, such as heirloom tomatoes and Campari tomatoes on the vine. If you have access to a farmer’s market (or a home garden!) you’ll find the freshest tomatoes there.
- Cucumber: I use an English cucumber, which is sweeter and less bitter than traditional cucumber. You do not need to peel off the thin skin.
- Red Onion: Thinly sliced red onion adds a crisp, sharp-sweet bite.
- Fresh Basil: It’s flavor is perfect in this salad.
- Dressing: The dressing is a simple combination of olive oil, red wine vinegar, honey, salt and pepper.
Find the printable recipe with ingredient amounts below.
How to Make Panzanella
Toast the bread cubes. Toss them with the olive oil, fresh minced garlic, salt and pepper. Lay them out on a parchment-lined baking sheet and bake in a 350° F oven for 10-12 minutes, until barely golden and crisp, flipping the bread cubes over half way through the bake time.
Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt and pepper.
Drain tomatoes. Chop the tomatoes into large chunks and put them in a large colander set over a bowl. Sprinkle ¼ teaspoon fine sea salt over the tomatoes and toss gently. Let sit for 5 minutes to drain off excess juices.
Assemble salad. Place the cucumber and red onion in the mixing bowl. Add the drained tomatoes and dressing. Stir gently to mix. Add the toasted bread cubes and fresh basil; stir gently until just combined. Serve immediately.
Recipe Variations
If you’d like to play with the flavors in this panzanella recipe, here are some ingredients that you can consider adding or substituting in:
- Asparagus, peas and/or radishes – For a spring panzanella.
- Peaches or strawberries – I especially love adding slices of fresh peach. Strawberries are lovely here, too.
- Sweet corn – Slice grilled corn off the cob for sweet, summery flavor.
- Avocado – I’ll never say no to avocado!
- Other fresh herbs, such as fresh dill, thyme or parsley.
- Fresh mozzarella – Its creamy flavor pairs well with the tomatoes and basil.
- Chickpeas – I love adding them to Mediterranean-inspired salads, like my Chickpea Salad.
More Summer Salads
Summer salad season is my favorite! Here are a few more that I think you’ll enjoy:
- Caprese Salad – A classic appetizer salad.
- Cucumber Tomato Avocado Salad – One of my all-time favorites.
- Grilled Corn Salad – The best way to use fresh corn on the cob!
- Red Potato Salad – A lighter version of classic potato salad.
- Strawberry Spinach Salad – A beautiful side salad that will have you going back for seconds.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Panzanella Salad
Ingredients
For the Bread Cubes
- 6 cups 1-inch bread cubes, from a ciabatta loaf, French baguette, French bread, or similar (fresh or 1 day old bread will work)
- 2 tablespoons olive oil
- 1 small clove or ½ medium clove garlic, minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
For the Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Remaining Salad Ingredients
- 5 cups chopped ripe fresh tomatoes, Chop them into large chunks. I like to use a variety of colors and types (such as heirloom tomatoes and Campari tomatoes on the vine).
- ¼ teaspoon fine sea salt, for the tomatoes
- ½ English cucumber, Slice it into ¼-inch thick half rounds, no need to peel.
- ½ small red onion, thinly sliced, about ½ cup
- ⅓ cup chopped fresh basil
Instructions
Toast the Bread Cubes:
- Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper. In a large mixing bowl, whisk together the 2 tablespoons olive oil, small clove minced garlic, ¼ teaspoon fine sea salt and ⅛ teaspoon pepper. Add the bread cubes and stir them together with the oil and seasonings until evenly coated. Spread the bread cubes out in an even layer on the baking sheet, using a small spatula to scrape all of the oil and seasonings from the bowl onto the bread. Bake for 10-12 minutes, until barely golden and crisp, flipping bread cubes over half way through the bake time. Wipe out the bowl to use for tossing together the salad.
Make the Dressing:
- In a small bowl, whisk together the 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, ¼ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper. Set aside.
Assemble the Salad:
- Place tomatoes in a large colander set over a bowl. Sprinkle ¼ teaspoon fine sea salt over them and briefly toss gently. Let sit for 5 minutes to drain off excess juices.
- Place the cucumber and red onion in the reserved mixing bowl. Add the drained tomatoes and dressing. Stir gently to mix. Add the toasted bread cubes and fresh basil; stir gently until just combined. Serve immediately.
Behind the Scenes
I love to make this salad after a trip to the farmer’s market. In fact, that’s exactly what I did this past Saturday! Panzanella is absolutely amazing when you make it with fresh farmer’s market tomatoes, cucumber, onion and basil. Here’s a photo of my plate from this past Saturday’s dinner. It was the perfect summer meal: grilled salmon, grilled asparagus and panzanella, eaten outdoors on our patio. I highly recommend!
