Panzanella Salad

A classic Panzanella Italian Salad is a rustic summer favorite using beautiful ripe tomatoes, fresh basil, cucumbers, and toasted pieces of bread, all tossed together in a simple tangy red wine vinaigrette.

This Tuscan bread salad is the perfect light lunch or easy side dish for dinner. It's a versatile and quick salad and the perfect way to use up juicy summer tomatoes!

Ingredients needed for traditional Panzanella Salad

(Be sure to refer to the recipe card below for the full list and quantities of ingredients)

PANZANELLA SALAD INGREDIENTS:

• Bread - quality crusty bread is the key to this salad because it absorbs the zesty dressing. You can use either stale bread (traditional) or fresh bread. Either will work perfectly because we'll toast it. Rustic Italian-style bread, Ciabatta, and sourdough are our top choices.
• Ripe Tomatoes - vine-ripe tomatoes are the star of the show in this salad. We like to use a variety of tomatoes for the best color and flavor, including heirlooms and cherry tomatoes.
• Cucumbers - any variety will work, such as English, Persian, minis, or garden slicers.
• Red Onion - sliced red onions are optional but add a zesty bite.
• Fresh Basil Leaves - only fresh herbs will do for this recipe!
• Salt and Pepper - we like fine sea salt and freshly ground black pepper.

VINAIGRETTE INGREDIENTS:

• Olive Oil - use extra virgin for the best flavor
• Vinegar - red wine vinegar is traditional, but white wine vinegar or sherry vinegar works too
• Garlic - minced
• Dijon Mustard - this gives the dressing a hit of flavor and softens the vinegar
• Salt and Pepper

How to make a Panzanella Salad

This recipe is super easy! Here is the step-by-step method.

Tomato Prep:

• For large tomatoes, you can either slice them into wedges or large cubes. For smaller cherry tomatoes, just slice them in half.
• Lightly salt with ½ teaspoon of salt, then place the cut tomatoes in a colander and let the juices drain while you prep the rest of the salad.

Prepare the Bread:

• Cut the bread into large chunks. This is a rustic salad, so don't worry too much about cutting the cubes the exact same size.
• Toss the bread with 2 Tablespoons of olive oil and the remaining 1 ½ teaspoons of salt. Coat thoroughly.
• Place cubes in a single layer on a baking sheet and toast them at 350˚F for about 12 minutes. The bread should be golden and well toasted on the edges and a little soft in the middle.
• Remove and let cool slightly while prepping the rest of the salad

Make the Red Wine Vinaigrette:

• While the bread is toasting, whisk all of the vinaigrette ingredients together, except the olive oil.
• Once combined, slowly whisk in the olive oil. Set aside.

Prep Remaining Ingredients:

• Peel and thinly slice the red onion. Separate the pieces.
• Cut the cucumber into rounds and then halve the rounds.
• Tear the fresh basil leaves into small pieces.

Finishing the Panzanella Salad for serving

• Add all of the ingredients to a large bowl, except the torn basil.
• Drizzle about ¾th of the dressing and the basil over the salad ingredients.
• Gently toss to combine, making sure to coat the bread pieces.

• Sprinkle with black pepper.
• Taste to see if you need more dressing or a touch more salt.
• You're ready to serve!
• Optimally, let the salad rest for 15-30 minutes to allow the dressing to soak into the bread and other ingredients.

Tips:

• This salad is best served within an hour of preparing.
• Make ahead by prepping all of the ingredients ahead of time and toss everything before serving.
• Tear the basil just before serving so it stays bright green.
• This salad looks gorgeous on a big platter, as well as in bowls.

Additional ingredients and variations

• Avocado - this is one of my favorite add-ins because the creamy avocado contrasts so nicely with the zesty tomatoes and dressing
• Fresh Mozzarella cheese or small mozzarella balls are a perfect creamy add-in
• Swap basil for cilantro for an herbal twist
• Trade the red onions for thinly sliced scallions
• Vinegar substitutes - try using white wine vinegar, sherry vinegar, or champagne vinegar in place of the red wine vinegar
• For extra crunch, add in sliced red, yellow, or orange peppers

What to pair with Panzanella Salad

While this salad makes a nice light lunch or dinner on its own, you can easily pair it with a protein for a complete dinner. Here are some of our favorite choices:

• Lemon-y Chicken Piccata is a zesty match!
• Keep it simple with Air Fryer Salmon filets or Cedar Plank Salmon
• Pair with bold, herb-packed Chimichurri Steak

More ways to use Tomatoes

Tomatoes are such a versatile ingredient, and the uses are endless!

• This Tomato Galette with herbs and goat cheese is rustic and flavor-packed
• Nothing beats homemade Marinara Sauce that's ready in 30 minutes!
• Garlic Shrimp with Roasted Tomatoes is a reader favorite weeknight dinner
• Gorgeous Italian-style Oven Dried Tomatoes have just 3 simple ingredients and a variety of uses