Name: Panzanella Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cups day-old crusty bread, cut into 1-inch cubes; 3 tbsp olive oil (for toasting bread); 3 large ripe tomatoes, chopped; 1 English cucumber, halved and sliced; ½ red onion, thinly sliced; ¼ cup capers (optional); ½ cup fresh basil leaves, torn; ¼ cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; ½ tsp salt (or to taste); ¼ tsp black pepper; ½ tsp dried oregano

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There’s something undeniably special about a salad that’s as satisfying as a full meal. Enter Panzanella—a rustic Italian bread salad that brings together crispy, golden croutons, juicy tomatoes, and fresh basil, all tossed in a tangy dressing. It’s like summer on a plate, no matter the season!

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Imagine biting into a piece of toasted bread that’s soaked up all the bright, zesty flavors of olive oil, vinegar, and ripe tomatoes. It’s the perfect balance of crunch and juiciness, with bursts of fresh herbs and the occasional creamy bite of mozzarella. Trust me, you’re going to love this!

Whether you’re looking for a light lunch, a stunning side dish, or a way to use up leftover bread, this Panzanella Salad is a game-changer.

Why You’ll Love Panzanella Salad

Versatile

Great as a quick lunch, a side dish for grilled meats, or a stand-alone meal. You can even toss in some protein—grilled chicken or chickpeas work beautifully!

Budget-Friendly

Uses simple, everyday ingredients—perfect for using up that leftover loaf of bread sitting on the counter.

Quick and Easy

Minimal chopping, toasting, and tossing—this recipe is fuss-free and beginner-friendly.

Customizable

Add olives for brininess, capers for extra zing, or a handful of arugula for peppery freshness. Make it your own!

Crowd-Pleasing

Everyone loves a fresh, vibrant salad, and this one never disappoints. Bring it to a potluck, and watch it disappear!

Ingredients

Here’s what you need to make this flavor-packed salad:

Crusty Bread

The foundation of Panzanella! Stale or day-old bread works best—it crisps up beautifully and soaks up the dressing without getting soggy.

Tomatoes

Go for ripe, juicy tomatoes. Cherry, heirloom, or Roma tomatoes all work well. Their sweetness balances the acidity of the dressing.

Cucumber

Adds a refreshing crunch that complements the softer textures in the salad.

Red Onion

Thinly sliced for a bit of sharpness and contrast. If you prefer a milder taste, soak the slices in water for a few minutes before adding them in.

Fresh Basil

Torn, not chopped—this herb brings the whole dish to life with its fragrant aroma.

Mozzarella

Creamy, soft mozzarella (or burrata if you’re feeling fancy) adds a delicious richness.

Olive Oil & Red Wine Vinegar

A simple yet flavorful dressing that ties everything together. Use high-quality olive oil for the best results.

Garlic

Minced or grated for a subtle kick. It infuses the dressing with a delicious depth of flavor.

Salt & Black Pepper

Essential seasonings that enhance all the other flavors.

Instructions

Prepare the Bread

Cut your crusty bread into bite-sized cubes. Toast them in a skillet with a drizzle of olive oil until golden brown and crispy. Set aside to cool.

Chop the Veggies

Dice the tomatoes, slice the cucumber, and thinly slice the red onion. Toss them together in a large bowl.

Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper. Taste and adjust as needed.

Assemble the Salad

Add the toasted bread cubes, fresh basil, and mozzarella to the bowl with the veggies. Drizzle the dressing over everything and toss gently to combine.

Let It Rest

For the best flavor, let the salad sit for about 15 minutes before serving. This allows the bread to soak up all the delicious juices.

Serve & Enjoy

Garnish with extra basil leaves, a final drizzle of olive oil, and a sprinkle of black pepper. Enjoy this bright and refreshing salad on its own or as a side!

How to Serve Panzanella Salad

Pair it with grilled proteins like chicken, steak, or shrimp for a complete meal.
Serve it as a side alongside pasta, pizza, or a summer BBQ spread.
Make it heartier by adding chickpeas, avocado, or a poached egg.
Enjoy it as a light meal with a glass of white wine or iced tea for a refreshing summer lunch.

Additional Tips

Use Stale Bread

Fresh bread will get too soggy—stale bread soaks up the dressing while keeping its structure.

Let It Rest

The salad gets better after sitting for a bit, allowing the flavors to meld together beautifully.

Customize the Flavor

Try adding olives, capers, roasted red peppers, or a pinch of red pepper flakes for extra depth.

Storage Tips

Panzanella is best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours. Keep in mind the bread will soften more over time.

FAQ Section

Q1: Can I make Panzanella Salad ahead of time?

A1: Yes! Just prep all the ingredients separately and combine them right before serving to keep the bread crispy.

Q2: What’s the best bread for Panzanella?

A2: Ciabatta, sourdough, or a rustic country loaf works best. Anything with a sturdy, chewy texture will hold up well in the dressing.

Q3: Can I use store-bought croutons instead of fresh bread?

A3: Technically, yes—but homemade toasted bread gives the salad a much better texture and flavor.

Q4: How do I store leftovers?

A4: Keep leftovers in an airtight container in the fridge for up to 24 hours. The bread will soften, but the flavors will still be delicious.

Q5: Can I make this salad gluten-free?

A5: Absolutely! Just use gluten-free bread, and toast it the same way.

Q6: Can I add protein to this salad?

A6: Definitely! Grilled chicken, shrimp, or even canned tuna make great additions.

Q7: What’s the best type of tomatoes to use?

A7: Heirloom tomatoes are amazing for their sweetness and juiciness, but cherry or Roma tomatoes also work well.

Q8: Can I substitute the red wine vinegar?

A8: Yes! Balsamic vinegar or white wine vinegar are good alternatives.

Q9: How long should I let the salad sit before serving?

A9: About 15 minutes is perfect—it gives the bread time to soak up the dressing without becoming too soggy.

Q10: Can I make this salad dairy-free?

A10: Of course! Just omit the mozzarella or replace it with a dairy-free alternative.

Final Thoughts

Panzanella Salad is proof that simple ingredients can create something truly spectacular. It’s fresh, vibrant, and packed with flavor perfect for summer gatherings, light lunches, or just using up leftover bread in the most delicious way possible.