Panzanella is a vibrant Italian salad that celebrates the simplicity of fresh ingredients in just 25 minutes. Juicy tomatoes, crisp cucumbers, and fragrant basil mingle with crusty bread soaked in a tangy vinaigrette. Each bite offers a delightful contrast of textures—soft, crunchy, and chewy—that’s both refreshing and satisfying. Perfect for warm days or quick meals, this dish is a feast for the senses.
With only 15 minutes of prep and 10 minutes of cooking, Panzanella is as effortless as it is flavorful. The bright acidity of the dressing enhances the sweetness of the tomatoes, while the bread soaks up every drop of deliciousness. It’s a versatile dish that’s light yet hearty, making it ideal for lunch, dinner, or even a side. Bring a taste of Tuscany to your table with this crowd-pleasing classic.
Fresh & Flavorful Panzanella Ingredients
- ½ pound ciabatta or sourdough bread, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil (for toasting the bread)
- ½ cup thinly sliced red onion
- 1½ pounds tomatoes, sliced into wedges or halved (use ripe, juicy tomatoes for best flavor)
- ½ English cucumber, sliced into half moons
- 6 ounces fresh mozzarella, torn (optional, but adds creaminess)
- 1 cup fresh basil leaves, torn, plus more for garnish
- Sea salt, to taste
- For the dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons sherry vinegar or red wine vinegar (sherry vinegar adds a slightly sweeter flavor)
- 3 garlic cloves, grated
- ½ teaspoon Dijon mustard
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Simple Steps to Perfect Panzanella
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toast the bread: Place the bread cubes on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly. Bake for 7 to 10 minutes, or until crisp around the edges.
- Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper until well combined.
- Assemble the salad: Add the red onion, tomatoes, cucumber, and toasted bread to the bowl with the dressing. Toss to coat everything evenly.
- Add the finishing touches: If using, add the torn mozzarella and basil. Gently toss to combine. Season with additional salt and pepper to taste.
- Serve: Garnish with extra fresh basil leaves and enjoy immediately for the best texture and flavor!
Perfect Pairings: Serving Suggestions for Panzanella
Panzanella is a versatile dish that shines as a light lunch or a vibrant side. Pair it with grilled chicken or fish for a protein-packed meal, or serve it alongside a charcuterie board for a Mediterranean-inspired spread. For a refreshing summer dinner, add a chilled glass of rosé or sparkling water with a slice of lemon.
Make It Your Own: Recipe Variations
Customize your Panzanella to suit your taste or pantry! Swap the mozzarella for feta or goat cheese for a tangy twist. Add olives, capers, or roasted red peppers for extra flavor. If you’re out of ciabatta, try using baguette or whole-grain bread. For a heartier version, toss in grilled zucchini or eggplant.
Fresh and Fabulous: Storage and Reheating Tips
Panzanella is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Keep the bread separate if possible to maintain its crunch. If the salad seems dry after chilling, drizzle with a little extra olive oil and vinegar before serving. Avoid reheating to preserve the fresh flavors.
Quick and Easy: Time-Saving Tips
To speed up prep, use pre-cubed bread from the bakery or toast it a day ahead. Swap grated garlic for garlic powder in the dressing if you’re in a pinch. For a shortcut, use store-bought balsamic vinaigrette and add a touch of Dijon mustard for extra depth. These small tweaks can save you time without sacrificing flavor.
Panzanella
Ingredients
- ½ pound ciabatta or sourdough bread, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- ½ cup thinly sliced red onion
- 1½ pounds tomatoes, sliced into wedges or halved
- ½ English cucumber, sliced into half moons
- 6 ounces fresh mozzarella, torn (optional)
- 1 cup fresh basil leaves, torn, plus more for garnish
- Sea salt
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons sherry vinegar or red wine vinegar
- 3 garlic cloves, grated
- ½ teaspoon Dijon mustard
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet. Bake for 7 to 10 minutes, or until crisp around the edges.
- Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.
- Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. Add the cheese, if using, and the basil and gently toss. Season to taste and serve with more fresh basil on top.