Panzanella Salad is the perfect refreshing meal on a hot summer day.
Filled with juicy tomatoes, crisp cucumbers, mozzarella, and chunks of crusty bread all tossed in a zesty balsamic dressing, this salad is a beautiful blend of summer flavors.
This bread salad is a great starter, a beautiful fresh lunch dish, or the perfect side dish next to Grilled Chicken Breast!
Fresh and Flavorful Bread Salad
What is Panzanella? Panzanella is a Tuscan bread salad, usually dressed with a balsamic and olive oil vinaigrette. Traditionally, it was made with cubes of stale bread.
Ingredients for Panzanella Salad
Bread – : Opt for a fresh loaf of Ciabatta Bread or even sourdough bread, torn into pieces (rather than cut into cubes) and baked until crisped. If you’ve got leftover bread loaves or even homemade croutons, they’ll work perfectly too.
Veggies – Juicy ripe tomatoes (cherry or grape tomatoes are best), crisp cucumbers, and red onions & olives. Add plenty of fresh basil, and oregano!
Vegetables – Any ripe tomato will work, we love cherry or grape tomatoes or fresh garden tomatoes. Crisp cucumbers add crunch and the red onions and olives out this salad perfectly.
Cheese – This recipe is best with either bocconccini or burrata, a fresh creamy mozzarella cheese. You can use other types of mozzarella but fresh is best if possible. Crumbled feta or goat cheese are other options!
Dressing – A classic mix of balsamic and extra-virgin olive oil is all you need. You can also use balsamic vinaigrette or try flavored oils, balsamic glaze, or even a dash of red wine vinegar for a tantalizing twist.
Additional Options – Add a bit of crushed garlic to to the chunks of bread along with the oil. Try adding capers, arugula. For an extra kick of freshness, remember to toss in plenty of fresh basil and oregano.
How to Make Panzanella
This panzanella salad recipe is super simple to prepare.
- Toast Bread: Tear the bread into bite-sized pieces and toss with olive oil on a baking sheet and bake until slightly dried.
- Mix Dressing: In a separate bowl or decanter, prepare the dressing by mixing balsamic vinegar with olive oil.
- Toss & Enjoy: Place all the salad ingredients in a bowl and drizzle with the dressing. Gently toss.
Finish this salad with fresh basil leaves, parsley, and a sprinkle of freshly ground black pepper.
Next time you’re at the grocery store, grab a basil plant instead of a pack of basil. It’ll last a long time and fresh herbs are an inexpensive way to make salads, pastas, and sandwiches taste gourmet.
Did you make this Easy Panzanella Salad? Be sure to leave a rating and a comment below!
Easy Panzanella Salad
This fresh Italian bread salad is filled with juicy tomatoes, cucumbers, and crisp bread tossed in a simple dressing.
Preheat the oven to 375°F.
On a a large baking sheet, combine the ciabatta bread with ¼ cup olive oil, ½ teaspoon kosher salt (or to taste), and ¼ teaspoon pepper. Toss until well combined and bake until lightly browned, about 10-12 minutes. Cool completely.
In a small bowl, whisk together ¼ cup of olive oil, balsamic vinegar, and Dijon mustard; set aside.
In a large bowl, combine the tomatoes, thinly sliced red onion, fresh mozzarella, sliced cucumbers, and olives. Add the bread and dressing and toss well to combine. Let rest for 15 minutes, tossing occasionally.
Top with parsley, basil, and additional salt & pepper to taste.
- Tear the bread rather than cutting it, this will create more nooks and crannies and a better salad!
- Be sure to allow the salad to sit, tossing occasionally so the bread can soak up the dressing.
- Use a high-quality olive oil if possible, it adds great flavor.
Calories: 253 | Carbohydrates: 15g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 327mg | Potassium: 197mg | Fiber: 2g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 8.7mg | Calcium: 90mg | Iron: 0.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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