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A white bowl filled with panzanella salad, featuring toasted bread cubes, cherry tomatoes, red onion, and basil leaves, is shown with a fork.

Authentic Panzanella Salad

Chef Jenn
Panzanella Salad is a refreshing Italian bread salad made with juicy tomatoes, crusty bread, cucumbers, red onion, and basil, all tossed in a tangy vinaigrette. It’s the perfect no-cook dish for warm weather and a great way to use up day-old bread.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 382 kcal

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.

Nutrition

Serving: 1.5cupsCalories: 382kcalCarbohydrates: 55gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 525mgPotassium: 219mgFiber: 3gSugar: 13gVitamin A: 139IUVitamin C: 3mgCalcium: 56mgIron: 4mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Italian bread salad, Panzanella Salad, summer salad, tomato bread salad, vegetarian salad
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