Panzanella Salad
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This classic Tuscan Panzanella Salad is the perfect marriage of crusty bread and refreshing salad! Made with a blend of toasted cubes of bread, juicy tomatoes, fragrant basil, tangy capers, and briny Kalamata olives all tossed in a zesty dressing, it’s a delicious mixture of tastes and textures that is impossible to resist!
What Is Panzanella Salad
At its heart, panzanella salad is an Italian classic that celebrates the waste-not, want-not philosophy. Traditionally it features crusty stale bread, sun-ripened juicy tomatoes, and crisp cucumber all tossed together with fresh basil and a zesty vinaigrette. My rendition encompasses all these elements, but I bumped up the savory goodness one more notch by incorporating briny Kalamata olives and capers!
But what’s truly great about this classic bread salad is that while its flavors might transport you to the sun-kissed hills of Tuscany, the actual prep time won’t steal hours from your day. In less than an hour, you can create a delicious dish ready to tantalize taste buds. So whether you’re short on time or just don’t feel like cooking, this panzanella salad recipe is a fantastic option.
Why You’ll Love This Panzanella Salad
- Easy Recipe! This Tuscan bread salad is nearly effortless to make! In just a few simple steps with a handful of basic ingredients, you can have a tasty Italian classic ready to serve your family.
- Authentic Italian Flavor! This recipe captures the very soul of Italian cuisine with the perfect combination of crusty bread, sun-ripened tomatoes, and fragrant basil, all tossed in a zesty red wine and olive oil dressing.
- Versatile Dish! From intimate dinners to potluck gatherings, you can easily customize this panzanella recipe to suit any occasion by incorporating seasonal vegetables or proteins like grilled chicken.
- Italian Bread – This is the foundation of your panzanella salad. I used Italian bread, but a French baguette, sourdough bread, and ciabatta are other good choices.
- Tomatoes – Use fresh ripe large tomatoes for the best flavor. You can also use heirloom tomatoes and bite-size cherry tomatoes.
- Cucumber – Provides the salad with a crisp and cool crunch, which adds another layer of texture.
- Red Onion – Adds a bit of sharp flavor and a pop of purple color to the mix.
- Basil Leaves – Aromatic fresh basil adds a hint of peppery sweetness that brings the whole dish together. Feel free to add other fresh herbs like parsley and oregano.
- Kalamata Olives – Infuses the salad with savory depth that complements the sweetness of the tomatoes.
- Capers – These tiny flavor bombs, deliver a tangy acidic punch that elevates the dish.
- Red Wine Vinegar – Provides a subtle tanginess and touch of acid to the vinaigrette. Balsamic vinegar is a good second option.
- Olive Oil – Gives the dressing richness and a smooth texture. Regular olive oil will do the trick, but extra virgin olive oil is the best choice.
- Garlic – Always use fresh minced garlic for the most intense flavor.
- Seasonings – Salt and black pepper season the dressing.
Making this Italian bread salad is super quick and easy! After a little toasting, chopping, and tossing, your work is done and the dish is ready to serve!
To start, preheat the oven to 300°F (150°C). Then lay out your bread cubes on a baking sheet in an even layer and toast them for 10 to 15 minutes. The goal is to make them crispy without browning them.
Next, add the tomatoes, cucumber, red onion, basil leaves, olives, and capers to a large bowl. Then gently toss them together until they are combined. Do your best not to squish the tomatoes!
Now, grab another bowl and whisk the red wine vinegar, extra-virgin olive oil, minced garlic, and a sprinkle of salt and black pepper together. You can also put all the ingredients into a small jar with a tight-fitting lid and then shake it vigorously until they begin to emulsify. Then give the dressing a taste and add more salt if needed.
Here’s where it all comes together! Add the cooled chunks of bread to the large bowl with the vegetables. Then drizzle the dressing over the salad and gently toss it together until each cube of bread is fully coated in the vinaigrette.
Once the salad is made, let it sit for at least 30 minutes to give the bread time to absorb some of the dressing and soften slightly. This allows the flavors to meld together, enhancing the overall flavor of the salad. Then when you’re ready, give the salad one last final toss and serve it at room temperature.
Frequently Asked Questions
What does panzanella mean in Italian?
In Italian, “panzanella” derives from “pan”, which means bread, and “zanella”, which means soup bowl. Hence, bread in a soup bowl.
What can I add to the salad?
Panzanella is very versatile. You can pretty much add anything you like. Grilled chicken, shrimp, and chickpeas are all good options for added protein. Seasonal vegetables are another good choice. You can also experiment with other types of vinaigrette. Don’t hesitate to personalize the salad to suit your tastes.
Why did my bread turn to mush?
If your bread turned out mushy, it could be due to over-soaking it in the dressing or the choice of bread. Toasting the bread cubes before adding them to the salad is essential. Also, avoid letting the salad sit for prolonged periods before serving, as the bread may absorb excess moisture. A mere 30 minutes to an hour is all it needs.
Expert Tips
- The bread matters. Use crusty bread that can soak up some of the dressing without becoming soggy. Sliced bread will just turn into a mushy mess.
- Choose quality ingredients. Use a good Italian extra virgin olive oil, perfectly ripe tomatoes, and crisp cucumbers. Italian cuisine is based on fewer ingredients, but ones of high quality.
- Don’t turn the bread into croutons. Be cautious not to over-toast the bread. The goal is a crispy exterior with a slightly soft interior that soaks up the dressing without becoming overly crunchy.
- Turn it into a main dish. Transform the salad into a complete meal by adding grilled chicken, shrimp, or even cubes of fresh mozzarella and a sprinkle of shaved parmesan cheese.
Storage
Classic panzanella salad is best eaten the day it’s made. However, if you have leftovers just put them in an airtight container and consume them within 1 to 2 days.
Discover More Salads
- The Best Chicken Salad
- Watermelon Salad
- Mediterranean Orzo Salad
- Caprese Pasta Salad
- Mediterranean Potato Salad
- Spring Potato Salad
- Roasted Pumpkin Panzanella Salad
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Panzanella Salad
Ingredients
Salad
- 4 cups Italian bread (cut into 1-inch cubes)
- 4 large tomatoes (ripe, cut into 1-inch cubes)
- 1 English cucumber (halved, seeded and sliced)
- 1 medium red onion (thinly sliced)
- ½ cup fresh basil (roughly torn)
- ½ cup Kalamata olives (pitted and halved)
- ¼ cup capers (drained)
Dressing
- ¼ cup red wine vinegar
- ½ cup olive oil (extra virgin)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until they are crispy but not browned. Allow the bread to cool.
- In a large salad bowl, combine the tomatoes, cucumber, red onion, basil, olives, and capers. Toss gently to mix the ingredients.
- In a small bowl or jar, whisk together the red wine vinegar, extra-virgin olive oil, minced garlic, salt, and freshly ground black pepper to make the dressing. Taste and adjust the seasoning as needed.
- Add the cooled bread cubes to the salad bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Make sure the bread cubes are well-coated with the dressing.
- Let the salad sit for at least 30 minutes to allow the bread to absorb the flavors of the dressing and the juices from the vegetables. This will help the bread soften slightly and make the flavors meld together.
- Before serving, give the salad another gentle toss to mix the ingredients. Taste and adjust the seasoning if necessary. Serve the salad at room temperature for the best flavor.
Notes
- Bread Choice: Opt for day-old, crusty bread like ciabatta or sourdough for best results. They absorb the dressing without becoming too soggy.
- Tomato Tips: Use ripe, in-season tomatoes for maximum flavor. Feel free to mix varieties—cherry, heirloom, or roma—to enhance the color and taste.
- Dressing Ahead: While the salad is best enjoyed fresh, you can prepare the vinaigrette up to two days in advance and refrigerate.
- Mix-ins: Customize your Panzanella with additions like sliced red onion, mozzarella balls, or grilled chicken for extra protein.
- Serving Suggestion: Allow the salad to sit for about 30 minutes before serving, enabling the flavors to meld and the bread to soak up the dressing beautifully.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
