Authentic Panzanella Salad
Panzanella Salad is a simple dish made with basic ingredients, but it delivers big flavor. It’s one of my go-to salads, especially in summer when tomatoes are in season. This Tuscan classic is a smart way to use up leftover bread and highlight fresh produce without turning on the stove. There are zillion ways to make this humble recipe, and this is my favorite.
You’ve got ripe tomatoes, fresh basil, and crunchy bread cubes that soak up a sharp, tangy dressing. The textures and flavors work so well together. It’s a solid choice for a light lunch or a side dish with anything grilled.
I usually make it for cookouts or whenever I want something quick and fresh on a hot day. It comes together easily and lets summer ingredients shine. Once you try it, it might end up on repeat in your kitchen too.
Ingredients
- Crusty bread – Torn into 1-inch cubes. Day-old, crusty bread is perfect in this recipe.
- Olive oil – Now’s the time to use the good olive oil.
- Grape or cherry tomatoes – Any kind of tomatoes will work in this recipe, just ensure they’re super ripe and juicy. I’ve tried it with San Marzano tomatoes, salad tomatoes, and more, but grape or cherry tomatoes are my favorite in this recipe.
- Red onion – You can soak the onion in ice water for about 10 minutes to take the bite out of it.
- Basil leaves – If you cut basil with a knife, it’ll discolor. Besides, the rustic look of torn leaves is so pretty in this humble salad.
- Red wine vinegar
- Dijon mustard
- Honey
- Salt
- Ground black pepper
How To Make Panzanella Salad
- Heat ¼ cup olive oil in a large pan over medium heat. When the oil is hot (but not smoking), add the bread cubes.
- Stir often and cook until they’re golden brown outside but still a bit soft in the center.
- Season with a little salt and pepper, then transfer to a plate lined with paper towels to cool.
- Combine the halved tomatoes, sliced onion, and torn basil leaves.
- Add it to the bowl with the vegetables. Gently toss everything together.
- Whisk together the remaining ⅓ cup olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and emulsified.
- Pour the dressing over the salad and gently mix until evenly coated.
- Let the salad sit at room temperature for 20–30 minutes before serving so the bread can absorb the dressing without turning mushy.
Step-By-Step Process
Chef Jenn’s Tips
- Go with crusty, slightly stale bread—it holds up better and soaks in more flavor without getting soggy.
- If you want to prep ahead, toast the bread and chop the vegetables in advance. Add the dressing about 20 minutes before serving.
- You can make it heartier by adding diced cucumber, mozzarella pearls, or grilled chicken.
Make It A Meal
Panzanella is great on its own, especially for a light lunch. For dinner, pair it with grilled chicken, shrimp, or fish. It’s a crowd-pleaser at BBQs and potlucks since it holds up well and doesn’t wilt like leafy salads. Want to elevate it a bit? Add mozzarella or a few curls of Parmesan just before serving.
Storage
For best results, enjoy the salad shortly after dressing it. If you’re prepping ahead, keep the toasted bread, veggies, and dressing separate and mix them together about 30 minutes before serving. Leftovers will last a day in the fridge, but the bread will soften more over time. This one’s not meant for the freezer, but chances are it’ll be gone fast.
Authentic Panzanella Salad
Ingredients
- 4 cups crusty bread torn into 1-inch cubes
- ⅓ + ¼ cup olive oil
- 2 cups grape or cherry tomatoes, halved
- ½ red onion thinly sliced
- ½ cup fresh basil leaves torn
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat ¼ cup olive oil in a large pan over medium heat. When the oil is hot (but not smoking), add the bread cubes.
- Stir often and cook until they’re golden brown outside but still a bit soft in the center.
- Season with a little salt and pepper, then transfer to a plate lined with paper towels to cool.
- Combine the halved tomatoes, sliced onion, and torn basil leaves.
- Add it to the bowl with the vegetables. Gently toss everything together.
- Whisk together the remaining ⅓ cup olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and emulsified.
- Pour the dressing over the salad and gently mix until evenly coated.
- Let the salad sit at room temperature for 20–30 minutes before serving so the bread can absorb the dressing without turning mushy.
Notes
Chef Jenn’s Tips
- Go with crusty, slightly stale bread—it holds up better and soaks in more flavor without getting soggy.
- If you want to prep ahead, toast the bread and chop the vegetables in advance. Add the dressing about 20 minutes before serving.
- You can make it heartier by adding diced cucumber, mozzarella pearls, or grilled chicken.
