Dinner

Panzanella Salad Recipe

Name: Panzanella Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz. white country bread, cut into 1-inch pieces; 1/4 cup extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 lb. ripe tomatoes, sliced into wedges; 1 1/2 teaspoons kosher salt; 3 tablespoons red wine vinegar; 1 1/2 teaspoons Dijon mustard; 6 tablespoons extra-virgin olive oil; 1/2 shallot or red onion, thinly sliced; 1/2 cup fresh basil leaves; 1/2 teaspoon kosher salt (for dressing)

ByClara Bennett July 18, 2026July 18, 2026

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Introduction

Panzanella salad is a classic Italian dish that brings together fresh tomatoes, crusty bread, and fragrant basil for a refreshing summer meal. This vibrant salad balances tangy vinegar and rich olive oil with crisp, toasted bread cubes. It’s perfect as a light lunch or a colorful side dish.

The image shows a salad in a white bowl filled with several layers. The base layer has golden brown, crispy bread chunks scattered unevenly. On top of the bread, there are bright red tomato wedges with a juicy, smooth texture. Thin, pale pink onion rings are spread over the tomatoes, adding a light, delicate touch. Small green basil leaves are sprinkled around the salad, giving pops of freshness and color contrast. The close-up view shows a mix of textures: crunchy bread, juicy tomatoes, and crisp onions, all resting in the white bowl against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. white country bread
1/2 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
2 lb. ripe tomatoes, sliced into wedges
3 tbsp. red wine vinegar
1 1/2 tsp. Dijon mustard
1/2 shallot or red onion, thinly sliced
1/2 cup fresh basil leaves

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Cut the bread into 1-inch-thick slices, then tear into roughly 1-inch pieces and transfer to a large bowl. Drizzle with 1/4 cup olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat evenly. Spread the bread pieces in a single layer on a large unlined baking sheet.
Step 2: Bake the bread pieces until crisp and golden brown, about 15 minutes. Transfer them to a wire rack and let cool completely to become croutons.
Step 3: Meanwhile, place the sliced tomatoes in a large colander or fine-mesh sieve set over a large bowl. Sprinkle with 1 1/2 teaspoons salt and toss. Let sit for 15 minutes to release excess juice.
Step 4: In a medium bowl or large glass measuring cup, whisk together the red wine vinegar, Dijon mustard, and remaining 1/2 teaspoon salt. Add 3 tablespoons of the tomato juice collected in the bowl beneath the colander and whisk to combine. While whisking, slowly drizzle in the remaining 6 tablespoons of olive oil until the dressing is emulsified.
Step 5: Remove the colander from the tomato juice bowl, discarding or reserving the remaining juice. Toss the croutons with the dressing in the large bowl. Add the drained tomatoes on top and let the mixture sit for about 10 minutes so the croutons absorb the dressing.
Step 6: Add the thinly sliced shallot or red onion and fresh basil leaves. Gently toss everything together to combine just before serving.

Tips & Variations

Use day-old or slightly stale bread for better texture that holds up well to the dressing.
For extra flavor, lightly toast the shallots before adding them to the salad.
Add cucumber or mozzarella for a variation with more freshness or creaminess.
Serve the salad slightly chilled or at room temperature for the best taste.

Storage

Store any leftover panzanella in an airtight container in the refrigerator for up to 1 day. The bread will soften as it sits, so it’s best enjoyed fresh. If needed, gently re-toss the salad and add a splash of olive oil before serving again.

How to Serve

The image shows a close-up of a fresh salad in a shallow white bowl placed on a white marbled surface. The salad has three main layers: the bottom has large bright red tomato wedges with a juicy texture, the middle layer includes light green basil leaves scattered throughout, and the top layer is made of golden-brown, crunchy croutons of different sizes. Thin white onion slices are spread on top and around the tomatoes. The salad is lightly sprinkled with coarse salt and black pepper. A silver fork is resting on the right side of the bowl, partly inside the salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for panzanella?

Yes, rustic or country-style breads with a sturdy crumb work best, like sourdough or baguette. Avoid sandwich bread as it can get too mushy.

Should I peel the tomatoes for this salad?

Peeling is optional. Keeping the skins adds texture and color, but if you prefer a smoother bite, you can blanch and peel the tomatoes before slicing.