Published March 27, 2025. This post may contain affiliate links. Please read my disclosure policy.
Classic side dishes like my Panzanella Salad are the ones I always come back to. It’s made with good Italian bread, fresh vegetables, a simple dressing, and finished with fresh basil. It’s not your usual green salad, and that’s exactly what makes it special.
Salads have always had a spot at my table, and I eat them a few times a week. You really can’t beat the taste of one made at home. My caprese salad also gets a lot of love around here, and so does my classic Italian salad, especially when pasta is involved.
Panzanella Salad
Panzanella salad is an Italian bread salad consisting of tomatoes, onions, olive oil, vinegar, basil, and pieces of bread that are lightly soaked in water. The bread is usually several days old or can be toasted until crisp and served in the salad.
As you probably know by now, I like digging into the history behind the recipes I make, and this Panzanella Salad has a story worth sharing. It started out as a smart way to use up old bread that was past its prime. Nothing went to waste. Over time, it turned into a dish that’s not only practical but flavorful. And like most rustic recipes, it leaves plenty of room to make it your own. I’ll sometimes throw in extra garden vegetables if I want to bulk it up a bit.
This Panzanella salad recipe speaks to a way of cooking I really believe in. It’s very simple, but it can elevate any main meal, or stand on its own. Just good bread, ripe tomatoes, a few fresh vegetables, a splash of vinegar, and some olive oil. That’s all it takes. But when you get the texture of the bread just right and let the onions do their thing, it turns into something really satisfying. And that’s the kind of food I love sharing.
Ingredients and Substitutions
- Bread – A good fresh Tuscan bread is best. However, you can use Italian or Ciabatta as well. Regardless of what you do use, classically, it should be several-day-old stale bread.
- Tomatoes – Any fresh tomato works here, but I like using Roma or heirloom beefsteak tomatoes since they’re larger.
- Onion – A red onion works very well. However, a sweet or white onion will also work.
- Cucumbers – Fresh cucumbers are used in the salad. These can be any size or type.
- Water – Regular tap water works just fine. I only use it when I’m working with stale bread. Check the chef notes below for how I do it.
- Vinegar – I used white wine vinegar. However, red wine vinegar or distilled vinegar will also work.
- Basil – You will need some fresh basil to finish off the salad with.
- Olive Oil and Salt – I go with a good cold-pressed, organic extra virgin olive oil and use a coarse salt for seasoning.
How to Make a Panzanella Salad
Slice the Bread: I start by slicing the bread into pieces about 1 inch thick.
Cube: From there, the slices get cut into rough 1-inch cubes, bite-sized and rustic, just how I like them.
Warm the Pan: A ¼ cup of olive oil, around 4 tablespoons goes into a large non-stick skillet, then I set it over low to medium heat to gently warm.
Toast the Bread: The cubed bread goes into the warm skillet, and I keep it moving every so often for about 4 to 6 minutes to get that light, even toast.
Check Texture: I’m looking for the bread to be slightly toasted with a bit of crunch on the outside while staying soft in the middle.
Slice Tomatoes: I take the tomatoes and slice them into quarters, keeping the cuts clean and even so they hold their shape in the salad.
Cut Cucumbers: I slice the cucumbers into half-moons.
Slice Onion: Then, I thinly slice the red onion, adding just enough sharpness to balance the other flavors in the salad.
Assemble: The toasted bread goes onto the plate first, followed by the sliced tomatoes, cucumbers, and onions layered right over the top. A good pinch of salt and pepper seasons everything, then I finish with a drizzle of vinegar and the remaining olive oil.
Finish and Serve: I add the fresh basil leaves on top and serve it right away while everything is fresh.
Chef Tip + Notes
Let’s talk about bread. If you’ve got stale bread, use it, that’s where this recipe started. Just make sure it’s not rock hard. I pour about three tablespoons of cold water over the cubed bread while tossing it in a bowl, then slowly add the same amount of white vinegar. You want the bread to have a bit of chew, not be waterlogged. Let it sit for a few minutes before you assemble everything else.
- Fresh Bread: If I don’t have stale bread, I make croutons from fresh bread in the oven. I bake them just enough to get a crisp outside and soft center.
- Assembly Tip: I never dress this salad ahead of time. Everything can be prepped early, but I wait until the last minute to combine so the texture stays right.
- Pan Toast Option: If all you’ve got is fresh bread, don’t stress. Just toast it in the pan the way I do, and go a little lighter on the crisp so it still has some softness.
Serving Suggestions
I like serving this Panzanella salad just as it is. It pairs fantastic with grilled meats like my grilled BBQ chicken or an easy grilled salmon, but honestly, it’s a full meal for me on a warm afternoon. Sometimes I’ll pour a cold glass of white wine and just call it dinner.
If you want to bulk it up, a handful of greens like romaine or escarole works beautifully. And bell peppers? Totally fair game. Just slice them thin.
Make-Ahead and Storage
Make-Ahead: This salad is meant to be eaten as soon as it is done being made. However, you can prepare everything, including cutting the bread and vegetables, without tossing anything in water, vinegar, or oil up to 2 days before serving.
How To Store: You can cover this and keep it in the refrigerator for up to 2 days. This will not freeze well.
More Salad Recipes
Panzanella Salad
Ingredients
- ½ loaf Italian-style bread
- 7 tablespoons olive oil
- 6 roma tomatoes
- ½ large cucumber
- ¼ peeled red onion
- 3 tablespoons white wine vinegar
- 20 fresh basil leaves
- coarse salt and fresh cracked pepper to taste
Instructions
- Start by slicing the bread about 1” thick.
- Next, cut the bread into 1” cubes.
- Pour ¼ cup of olive oil into a large, non-stick skillet over low to medium heat.
- Add the cubed bread and frequently toss it around for 4 to 6 minutes.
- The bread should be slightly toasted and crunchy on the outside but still soft in the middle. Set them aside.
- Prepare the tomatoes by slicing them into quarters.
- Slice the cucumbers into half-moons.
- Thinly slice the red onion.
- Add the bread to the plate and layer on with the sliced tomatoes, cucumbers, and onions.
- Season with salt and pepper, and drizzle on the vinegar and olive oil.
- Finish it with fresh basil leaves and serve.
What a lovely salad. This is right up my ally too. BBQ is coming to a very slow end here in my Country but I need a break in the food I’m eating, and this looks great. Delicious and inviting Thanks Chef…..