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Best Panzanella Salad Recipe

Best Panzanella Salad Recipe

iamwinfred
Panzanella is a classic Tuscan bread salad that transforms day-old crusty bread into something truly spectacular. Torn ciabatta or sourdough is toasted golden in olive oil, then tossed with ripe juicy tomatoes, crisp cucumber, mellow soaked red onion, and a bold red wine vinegar dressing. The bread soaks up all those glorious tomato juices and tangy dressing as it rests, creating a dish that's equal parts rustic and refreshing — and completely irresistible.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 6 servings
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Large skillet For toasting the bread; a rimmed baking sheet can be used instead for oven method
  • Rimmed baking sheet Optional — for oven toasting method at 400°F
  • Colander For draining salted tomatoes
  • Small mixing bowl or jar For whisking the dressing
  • Whisk or fork
  • Tongs or large salad spoons
  • Measuring spoons and cups

Ingredients
  

For the Salad

  • 1 lb day-old rustic bread 450g; ciabatta or sourdough, torn into 1-inch chunks
  • 3 tbsp extra virgin olive oil divided, plus more for toasting bread
  • 1½ lbs ripe tomatoes 680g; mixed heirloom or vine-ripened, cut into 1-inch chunks
  • 1 English cucumber halved lengthwise and sliced into half-moons
  • ½ small red onion very thinly sliced
  • ¼ cup fresh basil leaves loosely packed, torn; add just before serving

For the Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar plus a splash for soaking the onion
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced or grated
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp black pepper

Optional Add-Ins

  • 2 tbsp capers drained; optional

Instructions
 

  • Cut tomatoes into 1-inch chunks and place in a colander set over a bowl. Sprinkle with ¼ tsp kosher salt, toss gently, and let drain for at least 10 minutes — reserve the liquid for the dressing.
  • Place the thinly sliced red onion in a small bowl, cover with cold water, and add a splash of red wine vinegar. Let soak for 10 minutes to mellow the sharpness, then drain and pat dry.
  • Heat a large skillet over medium-high heat with 2 tbsp olive oil. Add torn bread chunks in a single layer and cook, turning occasionally, for 5–8 minutes until deep golden brown on most sides. Season with a pinch of salt and let cool slightly.
  • In a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and the reserved tomato liquid until emulsified. Taste and adjust seasoning.
  • Add the toasted bread, tomatoes, sliced cucumber, drained red onion, and capers (if using) to a large bowl. Pour two-thirds of the dressing over the salad and toss gently to combine.
  • Let the salad rest at room temperature for 10–15 minutes to allow the bread to absorb the dressing. Just before serving, add the torn basil, drizzle with remaining dressing, and toss gently. Serve at room temperature.

Notes

  • Use the ripest tomatoes you can find — this single ingredient makes or breaks the dish. Heirloom varieties or vine-ripened tomatoes at peak season are ideal.
  • Never skip salting the tomatoes. The liquid they release is packed with flavor and should be added directly to the dressing.
  • Day-old or stale bread is essential. If your bread is fresh, dry it out in a 300°F (150°C) oven for 10 minutes before toasting.
  • Always tear the bread rather than cutting it — the jagged edges grip the dressing far better than clean-cut cubes.
  • Soak the red onion in cold water with a splash of vinegar for 10 minutes to mellow its pungency before adding to the salad.
  • Let the assembled salad rest for at least 10–15 minutes before serving. This is the most important step for achieving authentic panzanella texture.
  • Add the fresh basil only at the very end — basil bruises and darkens quickly when tossed.
  • For a heartier version, add fresh mozzarella pearls, drained canned white beans, or sliced grilled chicken.
  • Store leftovers in an airtight container in the refrigerator for up to 1 day. Bring to room temperature before eating. Do not freeze.
  • To make ahead, store toasted bread at room temperature, vegetables in the fridge, and dressing in a sealed jar. Assemble 15–20 minutes before serving.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 380mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 12mg
Keyword easy panzanella recipe, Italian summer salad, panzanella salad, tomato bread salad, Tuscan bread salad
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