Filled with ripe, juicy tomatoes and crusty bread, this panzanella salad is a delicious summer meal. A shower of fresh basil takes it over the top.

summer / salads — Jump to recipe

This classic panzanella is one of the recipes I make most often throughout the summer. In this Tuscan bread salad, cubes of dry Italian bread mingle with juicy tomatoes, crisp cucumbers, and savory onions. A big handful of basil and a zingy vinaigrette tie it all together.

Panzanella has humble roots. It originated in the Tuscany region of Italy as a way to use up stale bread. But its simple ingredients create a salad that’s so much more than the sum of its parts. The dried-out bread soaks up the tomato juices and tangy dressing, softening and absorbing all that fresh summer flavor.

In July and August, I make this panzanella recipe as often as I can. This tomato bread salad is one of the best ways to celebrate peak tomato season. If you’re new to panzanella, I hope you’ll try it this summer. I think you’ll love it too!

How to Make a Panzanella Salad

You can find the complete panzanella recipe with measurements below, but for now, here’s a quick overview of how it goes:

Start by drying out the bread in the oven.

Traditionally, panzanella is made with stale bread. But I’ve found that I like it best when I start with fresh bread cubes and toast them in the oven before adding them to the salad.

This way, you’re able to control the bread’s texture. It should be crisp around the edges and slightly soft in the middle. Of course, you can start with stale bread too—just adjust the bake time as necessary to reach the right texture!

Tip: Use good crusty bread. Great bread is essential for making a great panzanella. Make sure to use a good crusty loaf. I like ciabatta or sourdough.

Then, make the dressing.

At the bottom of a large bowl, whisk together olive oil, sherry or red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the homemade dressing.

The dressing will taste sharp on its own, but that’s a good thing! The bread can soak up quite a bit of flavor, so we want the dressing to have a nice punch.

Toss together the salad.

Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. If you like, you can also add some torn fresh mozzarella cheese for creaminess. Add the basil and gently toss.

Tip: Use peak-season summer tomatoes. Fresh, ripe tomatoes are essential for a great panzanella. The sweeter and tangier they are, the more flavorful the dressing will be. I like to use a mix of heirloom tomatoes and cherry tomatoes.

Season to taste and serve!

This panzanella is great right after you toss it together. It’s even better when you let it sit for 30 minutes before serving, giving the toasted bread a chance to soak up the flavorful dressing and tomato juices.

But I don’t recommend making it more than a couple of hours in advance. If it sits for too long, the bread will get soggy.

What to Serve with Panzanella

Thanks to the hearty bread and mozzarella, this panzanella salad is a great lunch or light dinner on its own. If you’re looking for something to pair with it, I recommend grilled eggplant or zucchini to round out the meal. It would also go nicely with any protein you like.

Enjoy!

More Favorite Summer Salads

If you love this panzanella recipe, try one of these fresh summer salads next:

Panzanella

rate this recipe:

5 from 14 votes

Prep Time: 15

Cook Time: 10

Total Time: 25

Serves 6

Save Recipe Print Recipe

This panzanella salad is a delicious summer meal or side dish! My biggest tip for this recipe is to use great tomatoes and great bread. There are only a few ingredients here, so the quality of each one counts.

Ingredients

½ pound ciabatta or sourdough bread, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
½ cup thinly sliced red onion
1½ pounds tomatoes, sliced into wedges or halved
½ English cucumber, sliced into half moons
6 ounces fresh mozzarella, torn (optional)
1 cup fresh basil leaves, torn, plus more for garnish
Sea salt

For the dressing

¼ cup extra-virgin olive oil
3 tablespoons sherry vinegar or red wine vinegar
3 garlic cloves, grated
½ teaspoon Dijon mustard
Heaping ½ teaspoon sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet. Bake for 7 to 10 minutes, or until crisp around the edges.
Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.
Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. Add the cheese, if using, and the basil and gently toss. Season to taste and serve with more fresh basil on top.