Everyone will love this Panzanella salad recipe, loaded with vibrant flavors and colors, and you’ll enjoy how easy it is to make!
Juicy tomatoes, crunchy cucumbers, and sweet red onions are mixed with pieces of toasted bread, fresh basil, and mozzarella cheese, then lightly tossed in a red wine Dijon vinaigrette.
This Panzanella Salad is The Best Because…
- If summer were a salad, it would be this Tuscan classic, bursting with the best Mediterranean flavors and textures.
- Got a garden? Use up those fresh tomatoes, cukes, and basil along with chunks of stale bread to soak up the tangy vinaigrette.
- It’s an elegant side to a grilled steak or can be served as a main dish with some baked salmon mixed in, or alongside some zesty shrimp kabobs.
What is a Panzanella Salad?
Panzanella salad originated in the Italian countryside, where families reduced waste by soaking hardened bread in water or vinegar to restore it, and then incorporating it with garden vegetables. Today, these remain the staple ingredients of this fresh and lively salad.
- Bread: Originally, this salad was made with stale Italian baguettes, but here we use ciabatta bread. You can use any stale crusty bread that’s on hand, and a bag of croutons will work if time is short. Be sure to tear the bread into bite-sized pieces for that authentic, rustic look with browned edges from oven-baking in Step 2.
- Vegetables: Cherry tomatoes, cucumbers, and red onions make up the veggie base. Any diced tomatoes or regular cucumbers will work but might produce more juice than the varieties called for in the recipe.
- Cheese: Fresh mozzarella or bocconcini (small balls of mozzarella) are standard in a Panzanella salad, but you can also use freshly grated parmesan or dry, crumbled feta cheese if desired.
- Fresh Herbs: Basil is a staple in this rustic recipe, but you can use dried basil if fresh isn’t available. Other herbs to try are parsley or oregano. A little bit of chopped mint is an excellent garnish that will add a pop of bright flavor to the dish.
- Dressing: Basic pantry ingredients bring this tangy dressing to life! Double the recipe and have extra to use as a marinade for grilled potatoes or beef kabobs. Use a bottle of Greek or Italian dressing in Step 1 and Step 5 if desired.
- Variations: This salad is best when it’s kept simple to showcase the vibrant flavors of the fresh ingredients. However, you can add black or Kalamata olives, sliced pepperoncini, garbanzo or white beans, chopped salami, or even cooked and chilled quinoa to bulk it up a bit.
How to Make a Panzanella Salad
- Toss torn bread pieces with oil, salt, and pepper and bake. Cool.
- Whisk dressing ingredients together until creamy (full recipe below).
- Add the vegetables to a bowl with chopped basil, mozzarella cheese, and bread.
- Drizzle the salad with vinaigrette and let the salad sit for 30 minutes at room temperature.
Storing Leftovers
Keep leftover Panzanella salad in a covered container in the refrigerator for up to 3 days. Drain and stir the salad, and add fresh bread, veggies, or cheese to refresh it before serving again.
More Mediterranean Inspired Salads
Did you enjoy this Panzanella Salad recipe? Leave a comment and rating below.
Panzanella Salad
Ingredients
- 2 small loaves ciabatta bread torn into 1-inch pieces, about 4 cups, or other bread
- ¼ cup extra virgin olive oil plus more for drizzling
- ½-1 Tablespoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 2 cups cherry tomatoes halved
- 1 small red onion thinly sliced
- 3 small cucumbers diced (or 1 long English cucumber)
- ½ cup chopped fresh basil finely chopped, packed
- 8 ounces mozzarella cheese cut into small cubes or torn into pieces
Vinaigrette Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon kosher salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat oven to 375°F.
- In a large bowl, toss the ciabatta pieces with ¼ cup olive oil, ½-1 Tablespoon salt, and ¼ teaspoon pepper. Spread out on a baking tray and bake until crispy and lightly browned, about 10-15 minutes. Remove from the oven, transfer to a plate, and allow to cool completely.
- Meanwhile, make the vinaigrette. In a small bowl, whisk together ½ cup olive oil, red wine vinegar, Dijon mustard, garlic, ½ teaspoon salt, and ⅛ teaspoon pepper until well combined and emulsified. Set aside.
- Halve the cherry tomatoes, thinly slice the red onion, dice the cucumbers, finely chop the basil leaves, and cut the mozzarella.
- In a large bowl, combine tomatoes**, red onion, cucumbers, and basil. Add the mozzarella cheese. Add the cooled bread and drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated.
- Allow the salad to rest for about 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
- Check the seasoning and adjust with more salt and pepper if needed. Drizzle with a little more olive oil, give the salad a final toss, and serve immediately.
Notes
- *Switch out mozzarella with ¼ cup parmesan cheese if desired
- **Do not add any juices or seeds that may accumulate while slicing the tomatoes.
- Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Panzanella Salad recipe
