Name: Panzanella Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil (for toasting bread); 2 cups cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 small red onion, thinly sliced; 1/2 cup red bell pepper, diced; 1/4 cup fresh basil, chopped; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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If ever a summer salad could sing, it would be Panzanella Salad. This cheerful jumble of toasted bread cubes, juicy tomatoes, and crisp veggies is pure Italian sunshine on a plate. It’s a clever way to give new life to day-old bread and, with its punchy vinaigrette and fresh basil, every bite bursts with flavor and texture. Whether you’re hosting a picnic or craving something bright and satisfying, Panzanella Salad is that magical dish you’ll return to again and again.

Ingredients You’ll Need

The beauty of Panzanella Salad is how each simple ingredient brings its own flair—crunch, color, or zesty flavor—to the party. Here’s what you’ll need and why they matter.

Crusty Bread (4 cups, cut into 1-inch cubes): Use day-old bread for the best chew and to soak up the vinaigrette, creating that signature texture.
Olive Oil (2 tablespoons, for toasting bread): This coats the bread cubes, turning them golden and crisp as they bake.
Cherry Tomatoes (2 cups, halved): Juicy and sweet, these are the heart and soul of any classic Panzanella Salad.
Cucumber (1 cup, diced): Adds a refreshing, hydrating crunch that balances the rich flavors.
Red Onion (1/2 small, thinly sliced): Brings the perfect pop of tang and mild spice.
Red Bell Pepper (1/2 cup, diced): Offers a gentle sweetness and vibrant color.
Fresh Basil (1/4 cup, chopped): This herb infuses the salad with aromatic brightness and classic Italian flavor.
Extra Virgin Olive Oil (1/4 cup): The base of the luscious, glossy dressing.
Red Wine Vinegar (2 tablespoons): Delivers zing and cuts through the richness.
Dijon Mustard (1 teaspoon): Gives the vinaigrette a savory depth and helps emulsify it.
Garlic (1 clove, minced): Adds aromatic, subtle heat to the dressing.
Salt (1/2 teaspoon): Brings all the flavors together.
Black Pepper (1/4 teaspoon): Lends a gentle hint of spice in every bite.

How to Make Panzanella Salad

Step 1: Toast the Bread

Start by preheating your oven to 375°F (190°C). Spread those bread cubes on a baking sheet, then drizzle with 2 tablespoons of olive oil. Toss them gently to ensure every piece gets a little shine, then pop them in the oven. Halfway through the 10-12 minutes of toasting, give the cubes a stir so they crisp up evenly. They should emerge golden and crunchy—think crouton-level deliciousness—and ready to soak up those salad juices.

Step 2: Prepare the Vegetables

As your kitchen fills with the aroma of toasting bread, grab a large bowl and combine your cherry tomatoes, diced cucumber, thinly sliced red onion, red bell pepper, and fresh basil. This colorful medley is what makes Panzanella Salad such a feast for the eyes and palate.

Step 3: Whisk the Dressing

In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. This vinaigrette is tangy, fragrant, and just the thing to wake up those veggies and bread cubes.

Step 4: Combine and Toss

Add the toasted bread cubes to your bowl of veggies. Pour the dressing over the top, then gently toss everything together. Make sure that every piece of bread gets a glossy coating of flavor—this is the magic moment when it all comes together.

Step 5: Let It Rest

This is the secret step to truly excellent Panzanella Salad: let the bowl sit for about 20 minutes. During this time, the bread soaks up the dressing’s flavors, softening just enough while still keeping its satisfying chew. Before serving, give it one final toss to mix everything again and dive in.

How to Serve Panzanella Salad

Garnishes

For that final flourish, sprinkle extra chopped basil or a twist of freshly cracked black pepper over the top. If you’re feeling indulgent, torn pieces of fresh mozzarella or a scattering of briny olives make delightful additions and add layers of texture and flavor to your Panzanella Salad.

Side Dishes

This salad pairs beautifully with grilled meats, roasted chicken, or a simple frittata. If you’re keeping things vegetarian, serve your Panzanella Salad alongside a platter of marinated vegetables or a big bowl of chilled gazpacho for the ultimate summer meal.

Creative Ways to Present

For an elegant, party-ready approach, spoon your Panzanella Salad into individual glasses or small bowls. Or mound it atop grilled bread slices for a rustic bruschetta-style appetizer. The vibrant colors and rustic charm make it a showstopper at any gathering.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your Panzanella Salad in an airtight container in the refrigerator. It will hold up well for about a day, and the flavors may become even more pronounced, though the texture of the bread will continue to soften.

Freezing

Panzanella Salad is best enjoyed fresh and is not suitable for freezing. The bread loses its texture, and the vegetables become watery, so savor it while it’s at its peak.

Reheating

This salad isn’t meant to be reheated, as it’s all about those fresh, vibrant flavors and the contrast between crisp veggies and chewy bread. Enjoy it cold or at room temperature for the best experience.

FAQs

Can I use a different type of bread for Panzanella Salad?

Absolutely! Any crusty bread—like ciabatta, sourdough, or rustic Italian loaves—works well. The key is using bread that’s a day or two old so it holds up to the dressing without turning mushy.

What can I add for even more flavor?

Try tossing in sliced kalamata olives, fresh mozzarella balls, or capers for briny notes. Even roasted red peppers or sun-dried tomatoes are welcome twists in this flexible Panzanella Salad recipe.

Is there a gluten-free option?

Yes, simply swap in your favorite gluten-free, sturdy bread and prepare as usual. The essence of Panzanella Salad is in the texture and the dressing, which both work beautifully with gluten-free bread.

How long should Panzanella Salad rest before serving?

Letting the salad sit for 20 minutes is ideal. This allows the bread to absorb the vinaigrette and the flavors to meld together without getting soggy.

Can I prepare Panzanella Salad in advance?

You can toast the bread and chop the veggies ahead of time, but for the freshest results, toss everything together just before serving. If you do mix it ahead, consider keeping the bread and dressing separate until about 20 minutes before your meal.

Final Thoughts

If you’re looking to add a vibrant, crowd-pleasing dish to your repertoire, let this Panzanella Salad be your new favorite. It’s the kind of recipe you’ll crave all summer and share with friends at every opportunity—heck, maybe it’ll even inspire a festive Italian-themed dinner night at your place! Give it a try and savor every bold, sun-soaked bite.

Panzanella Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

Author: Emma
Total Time: 25 minutes (plus resting)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful Panzanella Salad recipe that combines crunchy bread cubes with juicy cherry tomatoes, crisp cucumbers, and a flavorful dressing, perfect for a light and refreshing meal.

Ingredients

Scale

Bread Cubes:

4 cups crusty bread, cut into 1-inch cubes

2 tablespoons olive oil (for toasting bread)

Salad:

2 cups cherry tomatoes, halved
1 cup cucumber, diced
1/2 small red onion, thinly sliced
1/2 cup red bell pepper, diced
1/4 cup fresh basil, chopped

Dressing:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat the oven:

Preheat the oven to 375°F (190°C). Place bread cubes on a baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and toast for 10-12 minutes until golden.