From the Author

My Love Affair with Panzanella

My first encounter with Panzanella was during a memorable trip to Italy, and it was love at first bite. I found myself searching every menu, eager to order this delightful salad whenever I could. What captivated me was its beautiful simplicity: no wilting lettuce, just an explosion of juicy, sun-ripened tomatoes, wonderfully crusty bread, and a robust olive oil and vinegar dressing. It was simple, yet bursting with authentic Italian flavors – truly an unforgettable experience.

Returning home, I knew I had to recreate that magic in my own kitchen. While this particular version isn’t a strict “Nonna-style” traditional recipe, it’s deeply inspired by the very best Panzanella salads I savored abroad. My goal was to capture that essence of fresh ingredients and rustic charm, elevating it with a few personal touches that make it truly stand out.

This recipe features extra-toasty bread that retains its crispiness even after absorbing the savory dressing. The sweet, ripe tomatoes become even more flavorful as they soak up the rich vinaigrette. A subtle bite from red onion, large fragrant basil leaves torn just before serving, and a touch of creamy avocado all come together to create a symphony of textures and tastes. Every forkful tastes like the essence of summer. And honestly, who can resist a salad that celebrates bread as its star ingredient? I’m completely devoted!

What Exactly is Panzanella Salad?

Panzanella is a traditional Tuscan bread salad, typically enjoyed during the hot summer months. It’s a fantastic way to use up day-old bread and an abundance of ripe, fresh tomatoes. While classic Panzanella is fairly simple, often featuring only bread, tomatoes, onions, and basil, modern interpretations (like this one!) often include other vibrant vegetables and cheeses, adding layers of flavor and texture. The key to any great Panzanella is the interplay between the crisp-then-tender bread and the juicy, flavorful produce, all brought together by a bright, zesty dressing.

Why You’ll Love This Panzanella Recipe

• Explosion of Fresh Flavors: Every bite is a delightful mix of sweet tomatoes, crisp cucumber, and aromatic basil, perfectly complemented by the tangy dressing.
• Satisfying Texture Contrast: The hero here is the bread – initially toasted to a golden crisp, it then gently softens as it absorbs the dressing, creating an irresistible chewy-soft texture.
• Easy & Quick to Prepare: With minimal cooking involved (just a quick toast for the bread), this salad comes together in about 20 minutes, making it ideal for busy weeknights or impromptu gatherings.
• Perfect for Summer: Light, refreshing, and vibrant, it’s the quintessential summer salad, showcasing the best seasonal produce.
• Customizable: Easily adapt the ingredients to suit your preferences or what you have on hand. It’s forgiving and versatile!

Key Ingredients for the Best Panzanella Salad

Crafting the perfect Panzanella starts with selecting high-quality, fresh ingredients. Here’s a detailed look at what you’ll need to create this delectable summer salad:

• Bread: The foundation of our Panzanella. Day-old bread is highly recommended as it tends to be drier and absorbs the olive oil and dressing better, resulting in perfectly crispy yet tender croutons. Opt for crusty artisan loaves like ciabatta, sourdough, or a French baguette. Avoid soft sandwich breads that can become soggy.
• Butter & Olive Oil: A combination of butter and olive oil creates incredibly rich and golden croutons. The butter adds depth of flavor, while the olive oil helps achieve that desired crispness during toasting.
• Italian Seasoning & Garlic Powder: These seasonings infuse the bread cubes with classic Italian flavors, turning them into savory, aromatic croutons that are irresistible on their own.
• Cherry Tomatoes: The star of the show! Use sweet, firm cherry or grape tomatoes. A mix of colors (red, orange, yellow) not only makes the salad visually stunning but also offers a slight variation in sweetness and acidity. Halving or quartering them allows them to better release their juices and soak up the dressing.
• Mozzarella Pearls: Small, fresh mozzarella pearls (bocconcini or ciliegine) add a creamy, mild counterpoint to the vibrant vegetables. If you can’t find pearls, a larger block of fresh mozzarella cut into bite-sized pieces works perfectly.
• Corn: Fresh corn kernels add a wonderful pop of sweetness and a satisfying crunch. Raw corn is fantastic here, but you can also quickly blanch or grill it for a slightly different flavor profile.
• Avocado: Look for a ripe but still firm avocado. This ensures it holds its shape when diced or sliced, adding a rich, creamy texture and healthy fats to the salad.
• Cucumber: English or Persian cucumbers are ideal as they have thinner skins and fewer seeds, eliminating the need for peeling or deseeding. They provide a refreshing, crisp element.
• Fresh Basil: Essential for that authentic Italian aroma and flavor. Tear the basil leaves just before serving to preserve their delicate oils and prevent browning.
• Red Onion (Optional, but Recommended): A finely sliced red onion adds a subtle pungent kick that complements the sweetness of the tomatoes and the richness of the dressing. For a milder flavor, you can soak the sliced onion in cold water for 10-15 minutes before adding.

The Perfect Panzanella Salad Dressing

A truly exceptional Panzanella is incomplete without a flavorful, well-balanced dressing. This vinaigrette strikes the perfect harmony of tangy, sweet, and savory notes, designed to complement and enhance every ingredient in the salad.

• Balsamic & Red Wine Vinegar: Using both types of vinegar adds complexity and depth. Balsamic vinegar provides a rich, slightly sweet tang, while red wine vinegar contributes a sharper, more classic acidic kick.
• Dijon Mustard: More than just flavor, Dijon mustard acts as an emulsifier, helping to bind the oil and vinegar together to create a smooth, creamy dressing that won’t separate easily.
• Honey: A touch of honey balances the acidity of the vinegars, adding a subtle sweetness that rounds out the overall flavor profile of the dressing. You can adjust the amount to your preference.
• Extra Virgin Olive Oil: As with any good Italian-inspired dish, a high-quality extra virgin olive oil is crucial. It provides a fruity, peppery base for the dressing and coats the vegetables beautifully.
• Salt & Freshly Ground Black Pepper: Season generously to taste. These essential seasonings enhance all the other flavors, bringing the dressing to life.

Expert Tips for the Best Panzanella Salad

Achieving Panzanella perfection is all about attention to a few key details. Follow these tips for an absolutely delicious and unforgettable bread salad:

• Ratio Matters: Aim for approximately twice as many fresh vegetables as bread (a 2:1 veggie-to-bread ratio). This ensures the salad is vibrant and fresh, with the bread acting as a delightful accent rather than overwhelming the dish.
• Choose the Right Bread: The success of your Panzanella largely depends on the bread. Opt for crusty, sturdy breads with an open, airy crumb that can absorb moisture without becoming mushy. Excellent choices include ciabatta, rustic artisan loaves, or good quality sourdough. Steer clear of soft sandwich breads, which will quickly turn soggy.
• Always Toast the Bread: This step is non-negotiable! Thoroughly toasting the bread until it’s crisp and dry is crucial. This creates a protective barrier that prevents the bread from disintegrating when it meets the dressing. Skipping this step will result in a disappointingly mushy salad.
• Add Basil Last: For maximum freshness and aromatic impact, always add and tear the basil leaves right before serving. Tearing, rather than cutting, prevents bruising and helps release its natural oils, intensifying the flavor and fragrance.
• Tear, Don’t Cut the Bread: Instead of uniformly cutting your bread, tear it into rustic, irregular pieces. The jagged edges and varied shapes create more surface area for the dressing to cling to, enhancing the texture and flavor of each crouton.
• Prioritize Ripe Veggies: The fresher and riper your vegetables, the better your Panzanella will taste. This is especially true for tomatoes – sweet, sun-ripened tomatoes are truly the heart of this salad and will make all the difference.
• Allow it to Rest: After tossing the salad with the dressing, let it sit for 5-10 minutes. This crucial resting period allows the toasted bread to absorb some of the dressing’s flavors and soften slightly, creating that characteristic chewy-tender texture.

Pin Recipe
Print Recipe

Panzanella Salad with Garlic Bread Croutons

By
Chelsea Lords

This Panzanella recipe delivers golden garlic-butter bread, an array of fresh garden veggies, creamy avocado, and a bold balsamic dressing for the ultimate summer salad experience.

Prep Time:

20 minutes

Total Time:

20 minutes

Yields:

6 servings

Video Tutorial

Equipment Needed

• Large Sheet Pan (approximately 15″ x 10″)
• Wide-Mouth Mason Jar or any other sealable container for dressing
• Large Mixing Bowls

Ingredients

For the Zesty Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon-style mustard
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

For the Crispy Garlic Croutons

• 1 artisan sourdough baguette day-old, torn into approximately 1-inch cubes (about 4 cups)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter melted
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• Salt and pepper to taste (suggested: 1/4 tsp salt, 1/8 tsp pepper)

For the Fresh Panzanella Salad

• 3 cups cherry tomatoes halved or quartered (see Note 1)
• 1 cup fresh mozzarella cheese pearls or cubed mozzarella (see Note 2)
• 1 fresh corn on the cob kernels cut off (about 3/4 cup, see Note 3)
• 1 large ripe avocado sliced or chopped into bite-sized pieces
• 20 fresh basil leaves torn, not chopped
• 1 cup diced English cucumber
• 1/4 cup finely sliced red onion optional, for a sharper bite

Instructions

1. Prepare the Crispy Bread Croutons: Preheat your oven to 350°F (175°C). Tear your day-old bread into rustic 1-inch pieces. In a large mixing bowl, toss the bread pieces with olive oil, melted unsalted butter, Italian seasoning, garlic powder, and a generous pinch of salt and pepper (I recommend about 1/4 teaspoon salt and 1/8 teaspoon pepper). Spread the seasoned bread in a single layer onto a lined sheet pan. Bake for 15–20 minutes, or until the bread cubes are golden brown, crisp, and completely dry. Once baked, remove from the oven and let them cool completely to maintain maximum crispness.
2. Whisk the Balsamic Dressing: While the bread cools, prepare the dressing. Combine all dressing ingredients—balsamic vinegar, red wine vinegar, Dijon mustard, honey, and extra virgin olive oil—in a wide-mouth mason jar or a small bowl. Add salt and pepper to taste (I typically use about 1/8 teaspoon salt and 1/4 teaspoon pepper). If using a jar, seal and shake vigorously until well combined and emulsified. If using a bowl, whisk thoroughly. Chill the dressing in the fridge until ready to use. Remember to shake or whisk again just before drizzling over the salad.
3. Assemble and Serve the Panzanella: In a large mixing bowl, combine the completely cooled bread croutons with the halved cherry tomatoes, mozzarella pearls, fresh corn kernels, diced avocado, torn basil leaves, and diced English cucumber. If using, add the finely sliced red onion as well. Drizzle the prepared dressing over the salad according to your preference. Toss gently to ensure all ingredients are evenly coated. Allow the salad to sit for 5–10 minutes before serving. This brief resting period allows the bread to soak up the delicious flavors of the dressing and the tomatoes to release some of their juices, creating that perfect Panzanella texture. Toss once more and serve immediately to enjoy its peak freshness.

Recipe Notes

Note 1: Tomato Selection: For the most visually appealing and flavorful salad, I highly recommend using a medley of colorful cherry tomatoes (red, orange, yellow). The quality of your tomatoes truly makes this salad shine – choose the freshest, ripest ones available.

Note 2: Mozzarella Options: Mini mozzarella pearls are convenient and delightful, but they are not strictly necessary. You can easily quarter larger fresh mozzarella balls or cube a block of fresh mozzarella into approximate 1/2-inch pieces.

Note 3: Corn Preparation: I love the sweet crunch of raw, fresh corn cut straight from the cob in this salad. If you prefer cooked corn, you can quickly grill it: Peel back the husks, remove the silk, and rub with a little olive oil. Lightly sprinkle with salt and pepper. Grill over medium-high heat (400–450°F / 200-230°C), turning every 3–4 minutes until slightly charred, about 12 minutes total. A grill pan also works wonderfully!

Storage Reminder: This salad does not store well once fully assembled and dressed. To prepare components ahead of time, make and store all ingredients (except the avocado) separately in airtight containers in the refrigerator. Add the dressing and avocado just before serving for the best texture and flavor.

Nutritional Information (Approximate Per Serving)

Serving: 1 serving | Calories: 479 kcal | Carbohydrates: 35g | Protein: 14g | Fat: 34g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 333mg | Potassium: 559mg | Fiber: 5g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 32mg | Calcium: 211mg | Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation. Factors such as exact ingredient brands and preparation methods can alter nutritional values.

Frequently Asked Questions (FAQs) About Panzanella Salad

What kind of bread is best for Panzanella?

The best bread for Panzanella is a day-old, crusty, artisan-style bread with a relatively open crumb. Sourdough, ciabatta, or a good quality rustic country loaf are excellent choices. Avoid soft sandwich breads, as they will quickly become soggy when combined with the dressing and juicy vegetables. The key is to have bread that can get crispy when toasted and then absorb the dressing without falling apart.

Can I make Panzanella ahead of time?

While you can prepare most of the components in advance, Panzanella is truly best when assembled just before serving. The bread will start to soften, and the avocado will brown if left dressed for too long. To prep ahead, toast the bread and store it at room temperature. Chop all other vegetables (except avocado) and prepare the dressing, storing them separately in the refrigerator. Combine everything and add the avocado right before you plan to eat.

What are the best tomatoes to use in Panzanella?

Sweet, ripe, and juicy tomatoes are crucial for a great Panzanella. Cherry or grape tomatoes work wonderfully because of their intense flavor and firm texture. Heirloom tomatoes, Roma tomatoes, or any other flavorful, ripe garden tomatoes can also be used, cut into bite-sized pieces. The better the tomatoes, the better your salad will be!

How do I prevent the bread from getting soggy?

The secret to preventing soggy bread is thorough toasting! Make sure your bread cubes are baked until they are truly crisp and dry, not just lightly browned. This creates a barrier that allows them to absorb the dressing slowly without becoming mushy. Also, remember to add the dressing just before serving and allow a short resting time (5-10 minutes) for the bread to absorb some flavor, but not too long.

Can I add protein to my Panzanella Salad?

Absolutely! Adding protein can transform Panzanella from a side dish into a complete and hearty meal. Grilled chicken, pan-seared shrimp, flaky salmon, crumbled goat cheese, or even cannellini beans or chickpeas are excellent additions that complement the fresh flavors beautifully.

Is Panzanella suitable for vegetarians or vegans?

This Panzanella recipe is vegetarian as written. To make it vegan, simply omit the mozzarella cheese and replace the butter used for the croutons with additional olive oil or a plant-based butter alternative. Ensure your bread is vegan-friendly as well.