Simply Delicious Panzanella Salad: Tuscan Bread Salad
Turn stale or day-old bread into a delicious Panzanella Salad with fresh summer veggies and a bold, tangy vinaigrette.
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Like many of my most delicious recipes, my sister, Lisa, made them first. She was a chef, a caterer, and a woman of many talents. Every time I make Panzanella salad, I think of her with so much love.
‘ve been making Panzanella salad for decades. It’s the taste of summer! I keep my version simple to let all the in-season ingredients shine! When our tomato plants turn bright red, I’ll make this salad right through September. Panzanella salad is one of summer’s simply delicious joys.
What is Panzanella Salad
Panzanella is a rustic Tuscan salad made with stale bread, summer vegetables, and a tangy red wine vinaigrette.
This centuries-old country salad is a smart and delicious way to use up leftover bread. Traditional Panzanella celebrates the best of the Italian countryside with sun-ripened tomatoes, crisp cucumbers, slivers of red onion, and fresh basil. These simple ingredients are full of flavor and come together beautifully when tossed with a red wine vinaigrette that soaks into the bread, making this salad truly irresistible.
Panzanella first appeared in the United States in the 70s and has been a popular summer salad ever since.
Why You Will Love This Recipe
- DELICIOUS– Juicy tomatoes, fresh herbs, briney vinaigrette, and homemade toasted croutons.
- EASY– No cooking. Just chop, toss, and serve.
- ADAPTABLE– Use what you have on hand as add-ins.
- FRESH– Simple, seasonal ingredients.
- THRIFTY– Great use for day-old bread.
Ingredient Notes
Panzanella salad is known for its peak-of-the-season and straightforward ingredients. Quality items make this salad taste like summer.
Tomatoes- Choose juicy, in-season tomatoes if you can. Heirloom, cherry, or any other type of vine-ripened tomatoes will work beautifully in this salad.
Cucumbers– They give crunch to the salad. Any fresh, young cucumber will work.
Red Onions – Slice the red onion very thinly so it does not overpower the other ingredients in the salad. Onions give Panzanella an amazing depth of flavor.
Bread – An excellent use for day-old bread, such as sourdough, Italian, or a baguette. Toasting the bread allows it to absorb all the vinaigrette and tomato juices without becoming soggy.
Basil– Don’t skip the basil. It adds a herbaceous note to the salad. Tomatoes and basil are a quintessential summer match.
Vinaigrette– This tangy dressing brings the whole salad together and soaks into the bread for incredible flavor.
What Kind of Bread to Use in Tuscan Bread Salad
I often wonder what came first… the tomatoes or the bread. However, one thing is certain: Panzanella would not be Panzanella without the bread. Traditionally, this rustic salad was made with stale or day-old bread as a smart and frugal way to use what was on hand. And that’s still a wonderful idea today.
That said, you can absolutely use fresh bread, too, as long as it’s hearty and crusty. Simply cut the bread into cubes, drizzle with good olive oil, sprinkle with salt, toss, and bake. You’re looking for golden edges with a crisp exterior and a bit of softness inside. The bread should hold up well and soak in the vinaigrette without falling apart.
Bread Tip
Avoid soft sandwich bread or anything too airy. It tends to turn soggy instead of soaking up the dressing properly. Stick to rustic loaves like sourdough, ciabatta, or a country boule.
How to Make Panzanella Salad
- Start by making the toasted croutons. And while they are toasting and then cooling, assemble the rest of the salad. See the full recipe below….
- Thinly slice the red onions. If they are too strong for you (me too), soak them in a bowl of warm water for 10 minutes. Remove and dry before adding to the salad.
- Chop fresh tomatoes and add them to a large bowl. Toss them with couple pinches of salt.
- Slice cucumbers, half or quarter them, and add them to the bowl with the tomatoes.
- Make the vignette.
- Chiffonade the basil leaves into thin ribbons.
- Add the toasted bread to the bowl and gently toss.
- Add the vinaigrette and the basil and toss.
- Put all the ingredients in a large shallow bowl. Let the salad stand for about 30 minutes allowing the flavors to marry and the bread to soak up the juices.
- Toss again and serve.
What to Do if Red Onions Are Too Strong
Red onions add a sharp, savory bite that balances the sweetness of the tomatoes and richness of the vinaigrette, but they can sometimes be a little too strong. If that’s the case (I get it!), soak the sliced onions in a bowl of warm water for about 10 minutes, then drain and pat them dry before adding them to the salad. This simple step softens their bite while keeping their wonderful flavor. Don’t skip the onions—they add depth and keep the salad from tasting too one-note.
Why Tomatoes Are Key
For this taste of summer recipe today, I’m using cherry and grape tomatoes from a local Farmers’ Market, along with a petite variety of cucumbers. I like the bright flavor of cherry tomatoes and how using these veggies keeps most of the ingredients in the salad the same size.
However, any type of vine-ripened tomatoes will be scrumptious in this salad. Sprinkle them with a pinch or two of salt to coax the juices out.
Making the Vinaigrette
Simple is best when it comes to the vinaigrette for Panzanella salad. I like to mix mine in a mason jar, but any jar with a tight-fitting lid will do. I always make a little extra because some tomatoes are juicier than others, and it’s nice to have more if the salad needs it.
Add 1/3 cup of good olive oil, 3 tablespoons of red wine vinegar, 3 pressed garlic cloves, and a couple pinches of salt and freshly ground pepper to the jar. Put the lid on and shake it well until everything is combined. Pour about half the vinaigrette over the salad and gently toss. Add more if needed. Any leftovers can be stored in the refrigerator and used as a dressing or a quick marinade.
Customize Your Salad
One of the best things about Panzanella salad is the ability to add to it and make it your own. This recipe is basic and so delicious; however, you might want to add extras depending on what you have on hand and your personal preferences. Here are some delicious ideas…
- Fresh mozzarella – torn or cubed for a creamy touch
- Capers – for a salty, briny pop
- Olives – especially Kalamata or Castelvetrano
- Avocado – soft and buttery
- Roasted red peppers – for a smoky-sweet flavor
- Chickpeas – for a bit of protein
- Grilled corn – sweet and summery
- Artichoke hearts – chopped and drained
- Sun-dried tomatoes – for a deep, rich tomato flavor
- Parmesan shavings – salty and nutty
- Zucchini ribbons – raw or lightly sautéed
- Grilled chicken or shrimp – if you want to make it a meal
Panzanella Salad- Delicious Tuscan Bread Salad
Ingredients
Panzanella Salad Ingredients
- 6 cups hearty, rustic bread cubed
- 1-2 TBS extra virgin olive oil
- 2 pounds ripe tomatoes cut into bite-sized pieces
- 1/4 cup red onions thinly sliced
- 1/2 tsp salt
- 1/4 tsp freshly cracked pepper
- 1/3 cup basil torn or cut into ribbons
Red Wine Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 TBS red wine vinegar
- 3 cloves garlic pressed or finely chopped
- salt pinch or two
- freshly cracked pepper pinch
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More Recipes to Make
Here are a few recipes that are perfect for summer…
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Frequently Asked Questions
Panzanella, Tuscan bread salad, is made from simple ingredients at the peak of their freshness, except for the bread. Vine-ripened tomatoes, cucumbers, and red onions are combined with a hearty, artisan bread that is usually toasted for added flavor and crunchiness. It is a centuries-old recipe and was created as a clever way to use up day-old or stale bread.
The best bread to use is a sturdy, crusty bread, such as sourdough, ciabatta, or a rustic boule. Bread, whether day-old or fresh, is cubed and crisped in the oven, similar to a crouton, with a lightly golden exterior and a slightly soft interior. Avoid soft bread, such as sandwich bread, as it tends to get soggy and fall apart in this salad.
Yes! You can make the bread croutons ahead and add them in when you mix all the ingredients together. Panzanella salad tastes better if it sits for 30 minutes to an hour, allowing all the flavors to marry together and the bread to soak up the delicious vinaigrette and the juices the tomatoes release.
Absolutely! To stretch this salad into a main dish, add chicken or shrimp. Cannellini beans or chickpeas are a great meat-free way to amp up the protein in this recipe.
Yes, just choose a sturdy, crusty, gluten-free loaf. Choose bread that can soak up the vinaigrette and juices without falling apart.
Happy cooking, friends…
