Name: Panzanella Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 cups stale crusty bread (ciabatta or sourdough), cut into 1-inch cubes; 3 large ripe tomatoes, chopped; 1 cucumber, sliced or chopped; 1/2 red onion, thinly sliced; 1/2 cup fresh basil leaves, torn; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar; Salt and black pepper to taste; Optional: 2 tbsp capers, 1/4 cup olives, or 1/2 cup mozzarella pearls

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Panzanella salad is a rustic, Tuscan-inspired dish that turns day-old bread and juicy tomatoes into something truly magical. Tossed with olive oil, vinegar, and fresh vegetables, this hearty salad soaks up bold Mediterranean flavors while still keeping its satisfying crunch. I love making it in the summer when tomatoes are at their peak, but honestly, it’s good any time I have leftover bread that needs a second life.

Why I Love This Recipe

I love Panzanella salad because it’s the perfect example of turning simple ingredients into something extraordinary. It’s fresh, vibrant, and hearty enough to serve as a main or side. The bread soaks up all the dressing and tomato juices, while still holding its texture, and every bite bursts with flavor. It’s no-cook, easy to make, and a great way to avoid wasting bread. Panzanella Salad Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stale crusty bread (like ciabatta or sourdough), cut into cubes
Ripe tomatoes, chopped
Cucumber, sliced or chopped
Red onion, thinly sliced
Fresh basil leaves
Extra virgin olive oil
Red wine vinegar
Salt
Black pepper
Optional: capers, olives, or mozzarella pearls for extra flavor

Directions

I start by cutting the bread into bite-sized cubes and letting it sit out to dry for a few hours, or I toast it lightly in the oven to speed up the process.
In a large bowl, I combine the chopped tomatoes, cucumbers, and red onion.
I add the dried or toasted bread cubes and toss everything together.
I drizzle generously with olive oil and a few splashes of red wine vinegar, then season with salt and pepper.
I gently toss again and let the salad sit for at least 20–30 minutes so the bread can soak up the juices and dressing.
Just before serving, I stir in torn fresh basil leaves and any optional extras like olives or mozzarella.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare and an additional 30 minutes of resting time, so it’s ready to eat in about 45 minutes.

Variations

Add protein: I add grilled chicken, tuna, or white beans to make it a full meal.
Cheesy twist: I mix in crumbled feta or Parmesan for a salty kick.
Different veggies: I swap in bell peppers, arugula, or even roasted zucchini depending on the season.
Balsamic version: I use balsamic vinegar instead of red wine for a sweeter, deeper flavor.
Garlicky flavor: I rub garlic on the bread before toasting or add minced garlic to the dressing.

Storage/Reheating

Panzanella is best enjoyed fresh, but I store leftovers in the fridge for up to 1 day. The bread softens more over time, but the flavors continue to meld beautifully. I don’t reheat this salad—it’s meant to be served at room temperature or chilled. Panzanella Salad Recipe

FAQs

What kind of bread works best for Panzanella?

I use a dense, crusty loaf like sourdough or ciabatta that can hold up to the dressing without getting mushy.

Can I use fresh bread?

I recommend drying or toasting it first. Fresh bread tends to get soggy too quickly.

Is it okay to make this ahead?

Yes, I prepare the salad about 30 minutes in advance to let the flavors develop. Any longer and I wait to mix in the bread and basil until just before serving.

What tomatoes are best for this salad?

I use ripe, juicy tomatoes like heirlooms or cherry tomatoes for the best flavor and texture.

Can I make this gluten-free?

Absolutely. I use gluten-free bread and toast it the same way for a delicious gluten-free version.

Conclusion

Panzanella salad is one of those effortlessly delicious dishes that proves how simple ingredients can make a big impact. I love its texture, bold flavor, and how it brings old bread back to life in the tastiest way. Whether I’m enjoying it solo for lunch or serving it alongside grilled meats or pasta, it’s a go-to recipe that never fails to impress.