The first time I had panzanella salad was in Tuscany. The bread was chewy in the best way and the tomatoes were so juicy they had to have come straight from the garden. This classic panzanella bread salad is an homage to Italy with juicy heirloom tomatoes, toasted bread (thanks to a tip from Ina Garten’s panzanella recipe), and bright vegetables.
I’ve since gone down a panzanella rabbit hole with this ah-may-zing zippy peach and chicken panzanella salad…ooo and a roasted veggie panzanella…the dressings alone are epic!
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What is panzanella?
Traditionally, panzanella is an Italian salad made of stale bread and tomatoes. To help “rehydrate” the bread, Italian cooks would soak the bread in water, squeeze out the excess and then chop it up. The bread would be tossed with tomatoes, other vegetables that were available, some onions and drizzled with an extra-virgin olive oil dressing.
This salad is also the best way to use a bunch of garden summer tomatoes. Heirloom tomatoes, ripe-from-the-garden tomatoes, cherry tomatoes. All the tomatoes you have on hand. You’ll see heirloom cherry tomatoes here but any or all will work!
Panzanella salad ingredients
One of the best things about panzanella salad (in addition to how good it is) is that it’s a great way to use up a abundance of vegetables or leftover bread. Here’s what this recipe for panzanella calls for:
Best bread for panzanella
Any leftover stale or fresh country-style, artisan or Italian focaccia bread is perfect for panzanella.
Step by step instructions
- Heat a skillet over medium heat and toast salted bread cubes in olive oil until golden. Set aside.
- Chop up all the veggies and place in a large bowl where you can easily toss the salad.
- Whisk the salad dressing ingredients until emulsified and blended.
- Drizzle the dressing over the salad a little at a time, tossing as you go.
Make ahead tips
- You can make the toast the bread ahead and leave in the pan or lay on a baking sheet lightly covered with plastic wrap or a towel until ready to use.
- The dressing can be made a few days ahead and refrigerated until ready to use.
- Toss 1/2 the dressing over the salad, reserving the other half for right before serving.
Vegetable ideas for bread salad
Have a packed-full vegetable crisper? The best vegetables for panzanella are ones that don’t have to be cooked but certainly, if you’re up for it, blanch some up for panzanella. Here are some good ones:
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How to Make Classic Panzanella Bread Salad
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Ingredients
- 3 peppers, (1 each red, yellow and orange), chopped into 2” pieces
- 4 small Persian cucumbers, chopped into big pieces (comparable to peppers)
- 1 large container heirloom cherry tomatoes, I love the Wild Wonder tomatoes, halved or quartered if extra large.
- ½ cup fresh basil leaves, chopped
- 4 radishes, diced
For the bread:
- 1 loaf Italian bread, cut into thick slices and then cubes
- 2 T olive oil
- 2 teaspoons salt
- 2 tablespoons grated parmesan cheese
For the dressing
- ⅓ cup olive oil
- 2 T Dijon mustard
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves, chopped
Instructions
Make the croutons first:
- Heat the olive oil in a large skillet over medium high heat. Add in the croutons and sprinkle with salt. Toss until golden, about 6 minutes. Remove from heat to a bowl and then toss with parmesan cheese.1 loaf Italian bread, 2 T olive oil, 2 teaspoons salt, 2 tablespoons grated parmesan cheese
For dressing
- Whisk dressing ingredients together in a small measuring cup.⅓ cup olive oil, 2 T Dijon mustard, ¼ cup fresh lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, 2 garlic cloves
Assembly
- To a large bowl, add the vegetables and croutons. Drizzle with dressing and toss until combined. Check for flavor and adjust seasoning as needed.3 peppers, 4 small Persian cucumbers, 1 large container heirloom cherry tomatoes, 4 radishes, ½ cup fresh basil leaves
Notes
- You can make the toast the bread ahead and leave in the pan or lay on a baking sheet lightly covered with plastic wrap or a towel until ready to use.
- The dressing can be made a few days ahead and refrigerated until ready to use.
- Toss 1/2 the dressing over the salad, reserving the other half for right before serving.
