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Panzanella salad is everything I crave in peak summer. Bold, juicy tomatoes, toasted bread, and fresh basil come together in the easiest, most satisfying way. I make it on repeat when tomatoes are at their best and the kitchen feels too hot for real cooking.
It’s a classic Tuscan salad made with humble ingredients: day-old bread, ripe tomatoes, and a simple dressing. The magic happens when the bread soaks up all the tomato juices and tangy vinaigrette, turning into savory-sweet bites. Add a bit of mozzarella, and it becomes something you’ll want to eat all season.
If you love fresh, summery salads like this, you might also enjoy my spinach strawberry salad, herby watermelon feta salad with cucumber, or grilled peach burrata salad with tomatoes.
Table of Contents
Panzanella salad ingredients
- Crusty bread: Use a day-old sourdough or ciabatta, cut into chunks. I brush mine with fresh garlic and drizzle with olive oil before toasting — it adds so much flavor.
- Tomatoes: I used colorful heritage seasonal tomatoes, but any ripe, juicy tomatoes will work here.
- Mozzarella: Soft and creamy. I used buffalo mozzarella, but regular fresh mozzarella works just as well. You can even try making your own with my homemade mozzarella recipe.
- Capers: Optional, add a salty, briny punch that pairs perfectly with the tomatoes.
- Olives: Optional, just a few, if you like them.
- Fresh basil: Torn just before serving — it ties everything together.
- Dressing: Extra virgin olive oil, white wine vinegar, sea salt, black pepper, and garlic.
See printable recipe card below for the full ingredients list and quantities.
How to make panzanella salad
Start with the bread. Cut a day-old sourdough or ciabatta loaf into chunky cubes. Brush with minced garlic and drizzle with olive oil, then toast in the oven until golden on the edges and still a little chewy inside. Set aside to cool slightly.
Make the dressing: In a small bowl or jar, whisk together olive oil, white wine vinegar, a pinch of salt, black pepper, and a little minced garlic.
Prep the tomatoes: Chop them into bite-sized pieces and sprinkle with salt — this helps them release their juices and deepens their flavor.
Toss the bread with the dressing: Pour the dressing over the toasted bread and let it sit for a few minutes so the bread starts to soak up the flavor without going soggy.
Assemble the salad: In a large bowl, combine the dressed bread, tomatoes (and their juices), mozzarella, and capers. Gently toss everything together, then finish with torn basil just before serving.
You can serve it right away or let it rest so the flavors really come together. If you have leftovers, store them in the fridge and enjoy within a day — the bread will soften, but the flavors are still lovely.
Recipe tips
- Use good bread. Something crusty and rustic works best — it holds its shape after toasting and soaks up flavor without turning to mush.
- Salt the tomatoes. Just a few minutes of salting helps them release their juices and boosts flavor.
- Let it rest. After assembling, give the salad a little time to sit so the bread absorbs the dressing and tomato juices.
What to serve with panzanella
This salad is lovely on its own for a light lunch, but it also makes a great side with summery mains.
Try it with grilled meats like my Middle Eastern chicken (shish tawook) or bone-in grilled chicken thighs. It’s also amazing with fish — I love it alongside this grilled salmon bowl.
For a vegetarian pairing, go with grilled eggplant or something cozy like eggplant parmesan.
More tomato recipes to try
If you’ve got extra tomatoes on hand, here are a few more fresh ideas:
Tried this recipe? I’d love to hear how it went. Leave a comment below and don’t forget to rate it on the recipe card. And if you share a photo, feel free to tag me on Instagram
@Alphafoodie! 😊
Panzanella Salad
Ingredients
- 4–5 ripe tomatoes, chopped (mixed heritage, if available)
- ½ loaf day-old sourdough or ciabatta, cut into chunks or 4 bread slices
- 2 mozzarella balls medium buffalo
- 2 cloves garlic, minced, divided (1 for bread, 1 minced for dressing)
- 1 tablespoon capers optional
- ¼ cup olives sliced, optional
- 1 handful fresh basil, torn
- ¼ cup extra virgin olive oil, divided
- ⅓ cup white wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Cut the bread into chunks, rub with garlic, and drizzle with olive oil. Toast in the oven until golden on the edges but still a little chewy inside. Let cool slightly.
- Chop the tomatoes into bite-sized pieces and sprinkle with salt. Let them sit for a few minutes to release their juices.
- Whisk together olive oil, white wine vinegar, minced garlic, a pinch of salt, and black pepper to make the dressing.
- Add the toasted bread to a large bowl and pour over the dressing. Toss gently and let it sit for a few minutes to soak.
- Add the tomatoes (and their juices), mozzarella, capers, and olives. Toss everything together gently.
- Tear in the basil just before serving. Enjoy right away, or let it sit for a bit so the flavors can meld.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely amazing, one of the best salads I’ve tried!
So glad you liked it! <3
I made this for dinner last night!!! Big hit! Will definitely make this again.
Hey Carolyne! I’m so glad to hear you loved the salad! It’s definitely a winner in our house too. Hope you have a wonderful day
Your blog is the best, you have awesome posts. We Provide India’s all Online Hindi News with Live Updates. Especially for Politics, Sports, Bollywood, Lifestyle, State, Cities, Business, Jobs, Spirituality, astrologers, and much more. Get all the latest news and updates on Fact in Hindi, Read online interesting facts and top viral news on India News. agency.
Regards