Panzanella Recipe (Bread & Tomato)
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This Panzanella Recipe (Bread & Tomato) is a traditional Tuscan dish that combines stale or toasted bread, fresh ripe, juicy tomatoes, good quality olive oil, a splash of vinegar, and fresh basil. It’s a refreshing and hearty salad that is perfect for summertime!
Serve with Baked Chicken.
Quick Look: Panzanella Recipe (Bread & Tomato)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Rest Time: 1 hour 30 minutes
- Total Time: 2 hours
- Servings: 6 people
- Dietary Info: Vegetarian, dairy-free, vegan, and can be made gluten-free
- Method: Marinated tomato salad + toasted bread soak
- Technique: Let the tomatoes release their juices before combining with the toasted bread so the cubes absorb the flavorful dressing while retaining some texture.
- Flavor/Texture: Bright, juicy, garlicky, herbaceous
Why You’ll Love This Easy Salad!
The easiest summer salad we make weekly during our summers in Italy. It’s one of my favorite summer dishes.
This traditional Italian bread salad celebrates summer’s bounty, a culinary masterpiece that captures the essence of Italian cuisine. It offers a refreshing respite from the heat, a burst of vibrant colors on your plate, and a symphony of flavors that will transport you to the sun-kissed hills of Tuscany with every bite!
It will be your favorite salad of the summer. You will also love our Caprese Salad, Burrata Peach Salad, and Orzo Salad.
Made With Amore,
“I made this recipe and now we’re hooked! I’ve actually made it better than one of our favorite Italian deli’s… everything that I’ve tried that Elena has posted has been exceptional!!”
– Jenni
Table of Contents
Simple Ingredients
Since this tomato salad has only a few ingredients, using the best ingredients is important.
- Bread: Stale or day-old bread is used in panzanella. It is often a crusty, rustic loaf with a dense crumb. The bread provides a hearty and chewy texture to the salad when soaked in the dressing and the juices from the vegetables. Try using my No Knead Italian Ciabatta Bread.
- Tomatoes: Ripe and juicy tomatoes are a star ingredient in panzanella salad. They bring vibrant color, sweetness, and refreshing flavor to the dish. Varieties like Roma, heirloom, or cherry tomatoes are commonly used.
- Red Onions: Thinly sliced red onions offer a pungent and slightly sharp taste that adds complexity and a pleasant bite.
- Basil: Fresh basil leaves are torn and scattered throughout the salad. They contribute a delightful aroma and a touch of herbal freshness. The basil complements the other ingredients and brings a distinct Mediterranean essence.
- Extra-Virgin Olive Oil and Vinegar: A high-quality extra-virgin olive oil is a crucial component of the dressing for panzanella salad. It adds richness, smoothness, and a fruity note that enhances the flavors of the other ingredients. Red wine vinegar brings out the flavors of the vegetables and bread.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Caprese Style: Add fresh mozzarella and a drizzle of balsamic glaze. You’ll like my Caprese Pasta Salad.
- Mediterranean Twist: Toss in cucumbers, Kalamata olives, feta, and roasted red peppers. Try my Mediterranean Cucumber Salad next!
- Add Protein: Top with Lemon and Garlic Chicken, Steak., or Pan Seared Shrimp for a heartier meal.
- Bread Swap: Try Ciabatta, Focaccia, country bread, baguette, or sourdough for a delicious variation in texture and flavor. For those with dietary restrictions, variations can be made by using gluten-free bread or omitting the bread altogether and using gluten-free croutons.
How to Make Panzanella Recipe
This is the most flavorful, vibrant salad! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Try to use the sweetest tomatoes you can find. I like to use different varieties and sizes.
- Cut all the tomatoes and place them in a large serving bowl.
- Place all of the tomato salad ingredients in a bowl and toss.
- Let sit for 1 hour so all the juices come out of the tomatoes, and create a sauce with the olive oil.
- Preheat oven to 350°F adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons of olive oil. Transfer to a rimmed baking sheet.
- Bake for about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
- Combine the toasted bread with the tomato mixture in a large serving bowl. Cover with plastic wrap.
- Let rest 30 minutes before serving, tossing occasionally until the bread absorbs the dressing. Serve at room temperature or cold.
Panzanella Salad FAQs
The history of Panzanella salad can be traced back to the 16th century in Tuscany, where it originated as a way to use stale bread. The word “panzanella” is derived from the Tuscan dialect words “pane” (bread) and “zanella” (Tuscan ribollita vegetable bread soup). Panzanella salad was born out of necessity, as Tuscan peasants sought to make the most of their limited resources.
Originally, panzanella was a simple dish consisting of soaked bread, onions, and olive oil. Over time, as fresh vegetables became more readily available, the salad evolved to incorporate ripe tomatoes, cucumbers, and aromatic herbs such as basil. These additions brought freshness and flavor to the dish, making it a beloved summertime staple.
While stale bread is traditionally used for Panzanella salad, you can achieve a similar effect by toasting fresh bread cubes in the oven until they become slightly dry and crispy. This helps the bread hold up better when mixed with the dressing and the juicy vegetables.
Panzanella salad is best enjoyed fresh, as the bread becomes soggy over time. However, you can prepare the ingredients and assemble the salad just before serving to maintain its texture and flavors.
Serving Suggestions
I love serving this panzanella alongside other Italian favorites. Pair it with crispy Zucchini Fritters, juicy Thick Pork Chops, or a light pasta such as Lemon Garlic Pasta with Spinach for a full meal. For a summery feast, add a grilled main such as my Grilled Chicken Sandwich or Longhorn Steakhouse Redrock Grilled Shrimp.
My Pro Tips
Recipe Tips
- Use stale bread or toast fresh bread: Stale bread works best for panzanella, as it has a firmer texture that can absorb the dressing and the juices from the vegetables without becoming too soggy. If you can’t find stale bread, you can toast fresh bread cubes in the oven until they become slightly dry and crispy.
- Chop the ingredients into bite-sized pieces: Cut the tomatoes,bread, onions, and other ingredients into bite-sized pieces to ensure that each forkful offers a harmonious combination of flavors and textures. This makes it easier to eat and enjoy the salad.
- Let it marinate: After mixing the ingredients together, let the panzanella salad sit for at least 15 to 30 minutes before serving. This allows the flavors to meld together and the bread to soak up the dressing and the juices from the vegetables, resulting in a more flavorful and cohesive salad.
- Adjust seasoning to taste: Taste the salad before serving and adjust the seasoning as needed. Add more salt, pepper, or vinegar to enhance the flavors according to your preference. Remember that the flavors will develop further as the salad sits, so don’t be afraid to season it well.
- Add fresh herbs just before serving: Tear or chop the fresh basil leaves and add them to the salad just before serving. This ensures that the basil’s aromatic flavors are at their best and adds freshness to the dish.
More Summer Salad Recipes
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Best Summer Panzanella Salad Recipe (Bread & Tomato)
Equipment
Ingredients
Bread
- 1 large loaf No Knead Italian Ciabatta Bread or rustic bread, cut into 1-inch cubes to 1 1/2–inches (about 6 cups bread cubes)
- 2 tablespoons extra virgin olive oil
Tomato Salad
- 3 pounds fresh ripe tomatoes, cut into bite-size pieces (mix of heirloom, cherry tomatoes, grape tomatoes, and plum tomatoes)
- ¼ cup red onion, very thinly sliced
- 2 teaspoons kosher salt, plus more for seasoning
- ¾ cup extra-virgin olive oil, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons red wine vinegar or sherry vinegar
- Freshly ground black pepper to taste
- ½ cup fresh basil leaves, roughly chopped
Instructions
- Place all of the tomato salad ingredients in a bowl and toss. Let sit for 1 hour so all the juices come out of the tomatoes and create a sauce with the olive oil.
- Preheat oven to 350°F adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons of olive oil. Transfer to a rimmed baking sheet. Bake for about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
- In a large serving bowl, combine the toasted bread with the tomato mixture. Cover with plastic wrap. Let rest 30 minutes before serving, tossing occasionally until the bread absorbs the dressing. Serve at room temperature or cold.
Notes
- Use stale bread or toast fresh bread: Stale bread works best for panzanella, as it has a firmer texture that can absorb the dressing and the juices from the vegetables without becoming too soggy. If you can’t find stale bread, you can toast fresh bread cubes in the oven until they become slightly dry and crispy.
- Chop the ingredients into bite-sized pieces: Cut the tomatoes,bread, onions, and other ingredients into bite-sized pieces to ensure that each forkful offers a harmonious combination of flavors and textures. This makes it easier to eat and enjoy the salad.
- Let it marinate: After mixing the ingredients together, let the panzanella salad sit for at least 15 to 30 minutes before serving. This allows the flavors to meld together and the bread to soak up the dressing and the juices from the vegetables, resulting in a more flavorful and cohesive salad.
- Adjust seasoning to taste: Taste the salad before serving and adjust the seasoning as needed. Add more salt, pepper, or vinegar to enhance the flavors according to your preference. Remember that the flavors will develop further as the salad sits, so don’t be afraid to season it well.
- Add fresh herbs just before serving: Tear or chop the fresh basil leaves and add them to the salad just before serving. This ensures that the basil’s aromatic flavors are at their best and adds freshness to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was delicious, and so perfect for summer with fresh tomatoes!
Yay! So happy you loved it.
I made this recipe and now weโre hooked! Iโve actually made it better than one of our favorite Italian deliโsโฆ everything that Iโve tried that Elena has posted has been exceptional!!
Yay! So happy you love it!
This Panzanella recipe is so delicious!! I made it for a beach party and everyone loved it and asked for the recipe. Super simple ingredients and very easy to make. I will definitely be making this again and again!!โค๏ธ
Thrilled it was a hit!
So light and fresh! Perfect for your summer tomatoes โค๏ธ