In Italian, the word Panzanella means “bread salad”, and that’s exactly what we’re making here! In Tuscany, a mixture of stale, dried bread is softened with juices from fresh tomatoes and lots of olive oil as a way of making the best of a bad situation. Panzanella brings new life to old bread, and it’s rich and delicious too. Traditional Italian Panzanella is often a soft, mushy dish, but in this modern version, the bread stays firm and slightly crisp. Instead of lettuce, this salad uses dry bread as the base. It’s dressed with a tasty and simple olive oil vinaigrette that you could also enjoy on greens. Although, I’m not sure why you would eat lettuce after you’ve realized that you can eat a salad packed with bread! I’m kidding (sort of), but even though this salad is more carb-heavy than most salads, it’s also a great way to pack in some extra veggies to your day. My perfect Panzanella salad has tomatoes, onions, and fresh basil, but yours can include cucumbers, baby spinach, bell peppers, or any fresh vegetables you enjoy. If you like this Italian-inspired salad, you’ll want to make a Burrata Caprese Salad, my traditional Caprese Salad, or a classic Caesar Salad next! Tortellini Pasta Salad is another favorite.
Why You’ll Love This Recipe
Ingredients In Panzanella
Here’s what you need to make this simple, rustic bread salad. Complete list of ingredients and amounts can be found in the recipe card below.
Bread Cubes: Crusty bread cubes make the best Panzanella salad. Here I’m using airy sourdough bread. Italian Bread, french bread, or homemade no-knead bread works really well too. Try not to choose bread that has a very dense or very light crumb. You can use fresh bread or slightly stale bread in Panzanella. Olive oil: Before we mix up this salad, we’ll first bake the bread cubes drizzled with a bit of olive oil to dry them out. Tomatoes: I think that tomatoes might be the most important ingredient in Panzanella after the bread! They add moisture, and a bright, fresh flavor. Onion: I prefer to use thinly sliced red onion, as I like the bite that it has. Sliced green onion can also be used to give a milder onion flavor. Basil: Fresh basil leaves add a beautiful color and herby flavor to the salad. Coarsely chop the basil or slice it into ribbons. Fresh Mozzarella Pearls: I love these little mozzarella balls! They make salads like this one super easy to throw together. You can use a larger ball of fresh mozzarella if you prefer. Whichever you use, slice the cheese into thin slices about the same size as the bread cubes. Vinaigrette: A perfect balance of oil, vinegar, and simple seasonings makes a dressing for Panzanella salad. You’ll want to use your best extra virgin olive oil, wine vinegar (red or white), Dijon mustard, and fresh garlic, plus a bit of salt and pepper.
How To Make a Panzanella Salad
Recipe Tips
Save the Tomato Juice! Be sure that there is a bowl underneath your colander while the tomatoes are sweating. That delicious tomato juice is added to the vinaigrette. Choose Ripe Tomatoes. Because the tomatoes are the star of this salad, choose the very best ones you can find. Large, ripe, juicy tomatoes will be the most delicious. Don’t Skip Drying the Bread. Removing moisture from the bread cubes is key. We want to replace that moisture with tons of flavor from the dressing. If you skip this step, your salad will be SOGGY, and that’s not ideal. Vinaigrette Ratio. There is a sweet spot when it comes to the ratio of oil to vinegar in vinaigrettes. It should be 3 parts oil to 1 part vinegar to get a creamy vinaigrette that won’t separate. Once you have that part right, adding your favorite flavors comes next. Make Panzanella Whenever You Like. There’s no need to wait for your bread to go stale before making this dish. In fact, I don’t recommend using stale bread for Panzanella as it tends to get leathery and tough. This method of drying fresh bread in the oven means that you can start cooking as soon as you get home from the store or bakery.
Have more bread to use up? Learn how I make homemade salad croutons!
Other Additions to Panzanella Salad
The recipe I’m sharing today can be a starting point for all sorts of Panzanella salad varieties! Try adding some of these ingredients, or create your own tasty combinations.
Pitted Olives Capers, pickled peppers, or other pickled veggies Cucumbers Bell Peppers Fresh Corn Greens like arugula or baby kale Other fresh herbs Fruit! Peaches, pears, or blueberries would be delicious Sunflower Seeds, slivered almonds, or other nuts and seeds Shaved parmesan cheese Prosciutto
Storing Tips
The bread in your Panzanella will get softer the longer it sits, so it’s best to enjoy it within a few hours of mixing it up. That said, you can store leftover Panzanella in the fridge for up to two days, but you may not enjoy the texture of it later on.
Can Panzanella be Made Ahead of Time?
If you want to prep the salad the day before, there are parts of this Panzanella recipe that can be made ahead of time. Combine all of the ingredients with the dressing just 20-30 minutes before serving. Bread: You can cut the bread into cubes and dry it out in the oven 1-2 days before you plan to make this salad. Store them in a ziploc bag at room temperature. Dressing: Make the vinaigrette using all of the ingredients except for the tomato juice. You can add that in later. This will keep in a jar in the fridge for up to 3 days. When it’s time to make the salad, salt the tomatoes, finish the dressing, and toss everything together!
What To Serve With Panzanella Salad
Enjoy this salad as a light meal with your favorite protein either mixed in or alongside. Canned tuna or sliced prosciutto both pair beautifully with this simple dish. Panzanella also makes an excellent side dish. It’s great in the summer served at barbecues or with grilled meats. Try some of my favorite summer dinners like Grilled T-Bone Steaks, Grilled Spatchcock Chicken or Grilled Tilapia. Easy stovetop dinners like Creamy Garlic Shrimp or Pan Fried Tilapia are also delicious with this salad. Other fresh sides for warm weather meals that you should try: Watermelon Salad with Feta or Three Bean Salad.
The best way to feature beautiful, juicy tomatoes is in this easy Panzanella Salad. Pin the recipe so you can make it for your next cookout! © Little Sunny Kitchen
