Panzanella, or as I like to call it, my go-to Italian bread salad, is a Tuscan favorite that I can’t get enough of. It’s all about that perfect combo of crusty, day-old bread soaking up the juices from the ripest, juiciest tomatoes—I swear, it’s impossible to stop eating it once you start.
Panzanella
Panzanella always surprises me with how it turns out every time I make it. It’s one of those recipes that seems almost too simple, but that’s what makes it so special. I grab some day-old bread (or toast it up if I’m out), mix it with ripe tomatoes and whatever veggies I have on hand, and toss it all in a light vinaigrette.
What really gets me is how Panzanella becomes more than just a salad. After letting it sit for a bit, it goes from “not bad” to something absolutely incredible.
Why I Love This Recipe
- Simple ingredients, amazing flavor.
- The bread soaking up the juices is pure magic.
- Versatile enough to use whatever veggies I have.
Ingredients
When these ingredients mix, it’s the perfect combo of textures and flavors. The bread soaks up the vinaigrette and tomatoes, and it all comes together so well.
- Italian bread or rustic bread: The backbone of the salad, soaking up all that vinaigrette goodness.
- tomatoes: The star of the show—juicy, sweet, and a little tangy, bringing that fresh burst of flavor.
- red onion
- extra virgin olive oil
- red wine vinegar: A tangy pop that brightens up the whole salad and complements the tomatoes.
- salt and pepper
- yellow bell peppers: A splash of color and a sweet crunch that stands out.
- seedless cucumber
- parsley
How To Make Panzanella Salad
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Preheat the oven to 400°F. If your bread is already stale, you can skip this part.
- Step Two: Line a sheet pan with foil or parchment, spread out the bread cubes in a single layer, and toast them in the oven for 10 to 12 minutes, tossing once, until they’re golden brown.
- Step Three: While the bread is toasting, mix the tomatoes, onion, oil, vinegar, garlic, salt, and pepper in a big bowl. Let it sit at room temperature for at least 30 minutes so the tomatoes release their juices, tossing it occasionally.
- Step Four: Stir in the peppers, cucumber, and parsley, and let it sit for at least 15 minutes for the flavors to come together. Just before serving, toss in the bread cubes and mix everything well.
Recipe Tips
This Panzanella recipe is all about those simple yet amazing flavors, and here’s how I make it just right:
- For the bread, I’m all about hearty artisan types like ciabatta or pugliese. They’ve got that perfect crunch and texture.
- If you’re not up for using the oven, just let the bread chunks sit on a baking sheet overnight to harden. It’s an old-school trick that works great.
- Juicy heirloom tomatoes are the way to go if you can find them. They really bring a fresh burst of flavor that mixes beautifully with the vinaigrette.
- Feel free to add extras like tomatillos, green beans, or corn if you’ve got them. I personally love throwing in burrata or fresh mozzarella for something extra special.
- Let the salad chill for about 30 minutes before digging in. This lets all the flavors blend and the bread soak up the juices just right.
- Enjoy it fresh the day you make it. Keeping it in the fridge can make the tomatoes lose their zing.
- I love serving it as a side with my chicken orzo.
Storage
Here’s how to deal with any leftover Panzanella you might have.
- Store leftovers in a sealed container in the fridge for up to 1-2 days.
- If you don’t mind the bread getting a bit soggy, it’ll still be okay in the fridge for those 1-2 days.
- The bread will keep absorbing the dressing and will turn mushy, so it’s best to enjoy it fresh.
- I do not recommend freezing this salad.
MORE SUMMER TOMATO RECIPES
Here are some more delicious ways to enjoy summer tomatoes!
- Cucumber Tomato Onion Salad with Apple Cider Vinegar
- Late Summer Sautéed Tomatoes
- Puff Pastry Tomato Tarts
- Basil Spaghetti with Cheesy Broiled Tomatoes
- Roasted Garlic Bruschetta
- Tomato Gratin
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Panzanella
Ingredients
- 6 cups cubed Italian bread or rustic bread (fresh or stale)
- 3 lbs. ripe tomatoes (about 3 lbs.), cut in chunks
- 1 medium red onion, halved and thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 tbsps. red wine vinegar
- 2 tsps. minced garlic
- 1 tsp table salt
- 1/2 tsp. freshly ground pepper
- 2 medium yellow bell peppers, seeded and cubed
- 1 large seedless cucumber, quartered lengthwise, cut into 1″ pieces
- 1/3 cup chopped parsley or basil
Instructions
- Preheat the oven to 400°F. (If your bread is already stale you can skip the oven step to stale your bread.)
- Line a sheet pan with foil or parchment. Arrange bread cubes in a single-layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.6 cups cubed Italian bread or rustic bread (fresh or stale)
- Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt, and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.3 lbs. ripe tomatoes (about 3 lbs.), cut in chunks, 1 medium red onion, halved and thinly sliced, 1/3 cup extra-virgin olive oil, 3 tbsps. red wine vinegar, 2 tsps. minced garlic, 1 tsp table salt, 1/2 tsp. freshly ground pepper
- Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.2 medium yellow bell peppers, seeded and cubed, 1 large seedless cucumber, quartered lengthwise, cut into 1″ pieces, 1/3 cup chopped parsley or basil
Notes
Nutrition
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Joan Pieroni says
I just made this and had some nice goat cheese on it too!