This panzanella recipe is made with fresh summer ingredients for an easy side dish that’s full of flavor. Made with simple ingredients like ripe tomatoes, crisp bread, and a light dressing, it’s perfect alongside grilled chicken and other summer dinners.
Panzanella salad is a simple way to turn fresh summer ingredients into an easy, flavorful side dish. The combination of juicy tomatoes, crisp bread, and summery ingredients like fresh basil leaves makes it perfect for warm-weather meals.
This Tuscan bread salad pairs especially well with grilled chicken, burgers, and other summer mains. It’s a great recipe that feels fresh and seasonal on hot summer evenings without requiring much work.
Ingredient notes and substitutions
- Bread: Any sturdy bread, like French bread, ciabatta, sourdough, or Italian bread, will work. You just don’t want a softer bread, like sandwich bread.
- Balsamic vinegar: Some recipes use red wine vinegar in the dressing. I like the flavor and mild sweetness of the balsamic, but feel free to substitute red wine vinegar if you prefer.
- Cucumber: Some recipes don’t include cucumber. I like the freshness that the cucumber brings to the salad.
- Mozzarella balls: If you can’t find the mozzarella balls, you can chop up fresh mozzarella.
How to make panzanella
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 400˚F. Place bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil and a pinch of salt.
Step 2: Bake for about 8-12 minutes, or until toasted. Set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
Step 3: In a small bowl, combine the dressing ingredients and whisk to combine. Set aside.
Step 4: Place remaining panzanella salad ingredients into the same mixing bowl you used for the bread.
Step 5: Add the cooled bread.
Step 6: About 10-15 minutes before serving, drizzle on the dressing, adding it to taste.
Step 7: Toss the salad gently to combine.
Recipe Tips!
- Use good tomatoes: Fresh, ripe tomatoes and the tomato juices give the salad the best flavor.
- Toast the bread: Slightly crisp bread holds up better in the dressing without becoming soggy too quickly. You can also use stale bread that’s dried out.
- Don’t overdress the salad: Add enough dressing to coat everything lightly without soaking the bread.
- Serve the same day: Panzanella is best when fresh.
Storage
Panzanella is best eaten when freshly made and served at room temperature. It can be stored in an airtight container in the refrigerator, and it will keep for up to 3 days when properly stored in the fridge.
More summer side dish recipes!
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Panzanella Recipe
Equipment
- Large bowl
Ingredients
Salad
- 6 ounces crusty bread cut into 1-inch cubes (6 cups)
- 2 tablespoons extra virgin olive oil
- Pinch sea salt or kosher salt
- 2 pounds ripe cherry tomatoes or grape tomatoes quartered
- 8 ounces fresh mozzarella pearls drained
- 1/2 medium red onion very finely diced
- 1 English cucumber peeled and diced
- 1/2 cup basil leaves (about 22 leaves), coarsely chopped, plus more to garnish
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2-3 garlic cloves minced
- 1/2 teaspoon salt or to taste
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 tablespoons olive oil and a pinch of salt.6 ounces crusty bread, 2 tablespoons extra virgin olive oil, Pinch sea salt or kosher salt
- Bake for about 8-12 minutes, or until toasted. Set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
- In a small bowl, combine the dressing ingredients and whisk to combine. Set aside.1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 2-3 garlic cloves, 1/2 teaspoon salt, 1/8 teaspoon black pepper
- Place remaining panzanella salad ingredients into the same mixing bowl you used for the bread.2 pounds ripe cherry tomatoes or grape tomatoes, 8 ounces fresh mozzarella pearls, 1/2 medium red onion, 1 English cucumber, 1/2 cup basil leaves
- Add the cooled bread.
- About 10-15 minutes before serving, drizzle on the dressing, adding it to taste.
- Toss the salad gently to combine.
Nutrition
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