Classic Italian Bread Salad Panzanella Recipe

This crunchy, juicy Italian Bread Salad Panzanella is made with crusty ciabatta, ripe tomatoes, and fresh basil, ready in 50 minutes. The toasted bread soaks up the tangy red wine vinaigrette and sweet tomato juices while keeping a satisfying bite. I always make this when I have leftover bread on the counter.

Why This Classic Works

I used to think bread in a salad would just turn into mush. The real trick I learned is properly toasting the bread first so it holds up to the dressing.

Letting the salted tomatoes sit and release their juices creates a natural base for the vinaigrette. It makes a huge difference in the final texture and flavor.

Italian Bread Salad Panzanella Ingredients

For the Salad

• 4 cups crusty bread (ciabatta or sourdough), cubed
• 1/4 cup olive oil (for toasting)
• 2 lbs mixed ripe tomatoes, chopped
• 1 tsp kosher salt
• 1/2 large red onion, thinly sliced
• 1 cucumber, sliced into half-moons
• 1/2 cup fresh basil leaves, torn

For the Dressing

• 1/3 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp black pepper

How To Make Italian Bread Salad Panzanella

1. Toast the Bread: Toss bread cubes with 1/4 cup olive oil and bake at 400°F for 15 minutes until golden and crisp.
2. Salt the Tomatoes: Place chopped tomatoes in a colander over a bowl. Sprinkle with salt and let sit for 15 minutes to release juices.
3. Make the Dressing: Whisk the red wine vinegar, garlic, pepper, and remaining olive oil into the collected tomato juices.
4. Combine Ingredients: In a large bowl, mix the toasted bread, salted tomatoes, cucumber, and red onion.
5. Dress and Rest: Pour the dressing over the salad, add fresh basil, and toss well. Let sit for 30 minutes before serving.

Recipe Tips

• Use the right bread: Choose a sturdy, crusty loaf like ciabatta or sourdough so it does not disintegrate in the bowl.
• Do not skip the resting time: Giving the salad 30 minutes to sit allows the bread to absorb the flavors perfectly.
• Salt your tomatoes: This draws out the natural juices which become the highly flavorful base of your vinaigrette.

What To Serve With Italian Bread Salad Panzanella

Serve this refreshing side alongside grilled chicken, flank steak, or roasted fish. It also works beautifully next to a simple charcuterie board for a light summer dinner.

How To Store

Store leftovers in an airtight container in the fridge for up to two days. The bread will continue to soften, so it is best enjoyed fresh on the day you make it.

FAQs

Can I use fresh bread?

It is much better to dry it out in the oven first. Toasting helps it absorb the dressing without getting soggy.

Do I have to peel the cucumbers?

No, keeping the skin on adds extra crunch. You can peel them if you prefer a softer texture.

Can I make this ahead of time?

You can prep the ingredients ahead, but do not combine them early. Toss everything together about 30 to 60 minutes before serving.

What else can I add?

Capers, kalamata olives, or fresh mozzarella pearls make great additions. They add extra saltiness and richness to the dish.

Nutrition

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 510mg
• Total Carbohydrate: 28g
• Protein: 5g

Italian Bread Salad Panzanella

Recipe by Paula

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Crunchy, juicy Italian Bread Salad Panzanella made with toasted ciabatta, ripe tomatoes, and fresh basil in 50 minutes. This refreshing summer classic is ideal for warm evenings when you need a light side dish that uses up leftover bread.

Ingredients

• 4 cups crusty bread (ciabatta or sourdough), cubed

• 1/4 cup olive oil (for toasting)

• 2 lbs mixed ripe tomatoes, chopped

• 1 tsp kosher salt

• 1/2 large red onion, thinly sliced

• 1 cucumber, sliced into half-moons

• 1/2 cup fresh basil leaves, torn

• 1/3 cup extra virgin olive oil

• 3 tbsp red wine vinegar

• 2 cloves garlic, minced

• 1/2 tsp black pepper

Directions

• 1. Toast the Bread: Toss bread cubes with 1/4 cup olive oil and bake at 400°F for 15 minutes until golden and crisp.
• 2. Salt the Tomatoes: Place chopped tomatoes in a colander over a bowl. Sprinkle with salt and let sit for 15 minutes to release juices.
• 3. Make the Dressing: Whisk the red wine vinegar, garlic, pepper, and remaining olive oil into the collected tomato juices.
• 4. Combine Ingredients: In a large bowl, mix the toasted bread, salted tomatoes, cucumber, and red onion.
• 5. Dress and Rest: Pour the dressing over the salad, add fresh basil, and toss well. Let sit for 30 minutes before serving.