This panzanella salad features fresh veggies, hearty chunks of bread, and a tangy vinaigrette. It’s the perfect way to use up stale bread!
By now, I’m sure that you guys know how much I love Italy. We’ve been traveling there for the last six years in a row, and I’ve tried so many amazing dishes in that time. One gem of Italian cuisine that has always stood out to me is the panzanella salad. This mixture of seasonal vegetables and stale bread is a typical example of “cucina povera,” or “peasant cooking.”
Even though I’m not Italian, panzanella is a taste of my childhood. It reminds me of dipping bread into the juices of my grandma’s tomato salad in Ukraine, and the fresh garden scent is so nostalgic. This salad is truly a marriage of two of my favorite cultures!
Panzanella Salad Video
How To Make A Panzanella Salad
If there’s one thing Italians are good at, it’s keeping things simple. I love how I can whip up this panzanella salad in just 15 minutes with a few easy steps.
- Toast the bread (optional): If the bread isn’t fully dry, toast it in the oven at 375°F for 10–12 minutes until it is golden and crisp.
- Whisk together the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Toss everything together: Add the bread cubes, chopped tomatoes, onions, cucumbers, and basil leaves to a large bowl. Drizzle the dressing on top and give everything a good toss.
- Allow the salad to sit: Allow the salad to sit for 20–30 minutes at room temperature, then serve and enjoy!
Hot tip: For a creamy, cool touch, add burrata cheese to the salad right before serving.
Tips For the Best Panzanella Salad
I have so much respect and love for Italian cuisine, so I tested this panzanella recipe for months to perfect it. Here are four tips that make a huge difference in the final result!
- Pick your favorite tomatoes. A colorful variety of heirloom tomatoes is always my go-to because they make the salad look so pretty and vibrant. If you can’t get your hands on heirloom tomatoes, pick any dense, meaty tomatoes like beefsteak or romas. Bonus points if the tomatoes are in season!
- Use hearty, stale bread. Bread that is too fresh or soft will turn mushy in this salad and dissolve rather than lightly soak up juices. My favorite breads to use here are sourdough or a baguette — anything with a chewy texture and good flavor. I also highly recommend toasting the bread to add a bit of a crisp.
- Tear the bread by hand. Most people use a knife to slice the bread into cubes, but I love ripping it into chunks for more of an authentic, rustic look. The dressing also clings better to the uneven edges.
- Allow the salad to sit before enjoying. Don’t skip the resting time! In my opinion, giving the bread 20-30 minutes to soak up all the juices from the tomatoes and dressing makes a huge difference.
Make Ahead & Storage
If you’re hosting and want to save time, toast the bread, chop the veggies, and mix up the dressing the day before. Store all the components separately in airtight containers, then toss everything together once you’re ready to serve. Enjoy the finished salad within 24 hours.
More Delicious Salad Recipes
- Peach Arugula Salad — Sweet, salty, and crunchy
- Antipasto Salad — All your favorite charcuterie board ingredients in a salad
- Wedge Salad — An elevated steakhouse staple
- Corn Tomato Avocado Salad — Tastes like summer!
Recipe
Ingredients
- 4 cups rustic bread day old, ripped into cubes
- 2 lbs tomatoes chopped
- 1/2 red onion thinly sliced
- 1 cucumber sliced
- 1/2 cup fresh basil torn
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt adjust to preference
- 1/2 tsp ground black pepper adjust to preference
Instructions
- If the bread isn’t fully dry, toast it in the oven at 375°F for 10–12 minutes until it is golden and crisp.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- In a large bowl, toss together the pieces of bread, chopped tomatoes, onions, cucumbers, and basil.
- Pour the dressing over the salad and toss everything together gently to combine.Allow the salad to sit for 20–30 minutes at room temperature before serving. This gives the bread a chance to soak up the flavors. Enjoy!
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