Name: Authentic Panzanella Salad
Prep time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cups day-old crusty bread, cut into 1-inch cubes; 4 large ripe tomatoes, chopped; 1 cucumber, peeled and diced; 1 small red onion, thinly sliced; 1/4 cup fresh basil leaves, torn; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; Salt and freshly ground black pepper, to taste

Jump to Recipe·Print Recipe

Authentic Panzanella Salad is a classic Italian dish that combines simple, fresh ingredients like ripe tomatoes, cucumbers, red onions, basil, and cubes of crusty bread, all dressed in olive oil and vinegar. Originally a way to use up stale bread, this salad is refreshing, hearty, and bursting with flavors that scream summer. Whether served as a side dish or light meal, it’s the perfect way to celebrate fresh produce and rustic Italian flavors.

Why You’ll Love This Recipe

Panzanella is the perfect salad for those who love bold, fresh flavors. The combination of juicy tomatoes, crunchy cucumbers, and flavorful herbs is made even more delicious by the addition of tangy dressing and slightly softened bread. It’s an easy-to-make, no-cook dish that’s versatile, customizable, and great for picnics, barbecues, or a light lunch. Plus, it’s naturally vegetarian and can be made gluten-free with a simple bread swap.

Authentic Panzanella Salad

Ingredients

4 cups day-old crusty bread (ciabatta or baguette, torn into large chunks)
3 medium ripe tomatoes (diced)
1 cucumber (peeled and diced)
1/2 small red onion (thinly sliced)
1/4 cup fresh basil (torn into pieces)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar for a deeper flavor
1 teaspoon Dijon mustard (optional for a slight tang)
Salt and freshly ground black pepper (to taste)
1/4 teaspoon garlic powder (optional, for extra flavor)
Optional garnish: extra basil or olives for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare Bread: If your bread is too fresh, toast the cubes lightly in the oven at 350°F (175°C) for about 10 minutes, or until they are firm but not overly crunchy. If using day-old bread, you can skip this step.
Make the Dressing: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard (if using), garlic powder, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
Combine Ingredients: In a large bowl, combine the tomatoes, cucumber, red onion, and basil. Add the bread cubes and toss gently.
Dress the Salad: Pour the dressing over the salad and toss again to ensure everything is well-coated. Let the salad sit for at least 30 minutes before serving. This allows the bread to absorb the dressing and soften slightly.
Serve: Garnish with extra fresh basil, olives, or additional tomatoes. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to develop further.

Servings and Timing

This recipe makes about 4-6 servings and takes approximately 15-20 minutes to prepare, plus at least 30 minutes of resting time for the flavors to meld.

Variations

Add Cheese: Cubes of fresh mozzarella or crumbled feta cheese make a wonderful addition to the salad.
Add Protein: Grilled chicken or tuna can be added for extra protein, turning this salad into a more substantial meal.
Other Vegetables: You can add roasted red peppers, capers, or olives for added depth of flavor.
Gluten-Free Version: Use gluten-free bread for a gluten-free panzanella.

Storage/Reheating

Storage: This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. The bread will continue to soften as it sits, so it may lose some texture after a day.
Reheating: This salad is meant to be served chilled or at room temperature, so reheating is not recommended. If you prefer a slightly warmer version, lightly toast the bread cubes again before adding to the salad.

FAQs

Can I make this salad ahead of time?

Yes, you can make Panzanella a few hours ahead of time and store it in the fridge. However, it’s best to add the dressing just before serving to prevent the bread from becoming too soggy.

Can I use fresh bread instead of stale bread?

It’s best to use day-old bread or lightly toasted fresh bread. Fresh bread might be too soft and won’t absorb the dressing as well.

Can I make Panzanella without onions?

Yes, if you don’t like onions or prefer a milder flavor, you can leave them out or replace them with chives or green onions for a more subtle taste.

Can I use different herbs?

Absolutely! Fresh oregano, parsley, or mint are excellent alternatives to basil, depending on what you have on hand.

How can I make this salad spicier?

Add a pinch of red pepper flakes to the dressing, or toss in some sliced fresh chili peppers to add a spicy kick.

Can I add avocado to the salad?

Yes, avocado makes a delicious addition, adding richness and creaminess to the salad. Add it just before serving to prevent browning.

Is this salad gluten-free?

You can make it gluten-free by using gluten-free bread in place of regular bread.

How long does the salad last in the fridge?

The salad can last up to 1 day in the fridge, but it’s best when eaten within a few hours of preparing to maintain the texture of the bread.

Conclusion

Authentic Panzanella Salad is a simple yet flavorful dish that showcases the best of summer produce. With its juicy tomatoes, crisp cucumbers, and tangy dressing, it’s a refreshing addition to any meal. Whether you’re serving it as a side dish, a light lunch, or a picnic favorite, Panzanella is always a hit. Easy to prepare, naturally vegetarian, and highly customizable, this salad will quickly become a go-to in your kitchen.