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This Panzanella salad is simple, fresh, and summery, perfect for tomato season. It combines fresh, juicy tomatoes with toasted bread, mozzarella, and a simple salad dressing.
This tomato and bread salad (also called panmolle) originates in sunny Tuscany. It is super simple to prepare, needs just a few ingredients, and is perfect for using day-old or stale bread. If you need a delicious, refreshing side or main during the summer months, this is it! I love serving it as a side dish to any cookout or BBQ, as it pairs well with grilled veggies and proteins. You can also enjoy it alongside heartier dishes like pasta, beef lasagna, and eggplant parmesan.
Ingredients
- Tomatoes: This classic panzanella salad uses juicy, ripe tomatoes, such as Heirloom tomatoes, Campari, or even smaller cherry tomatoes. You can also choose different colors.
- Bread: I recommend using the best crusty loaf you can find. Sourdough works great, but you can also use stale bread.
- Mozzarella: For a creamy texture, use fresh mozzarella (Fior di Latte). Alternatively, you can use burrata.
- Red onion and garlic
- Fresh basil: A wonderful garnish added right before serving.
- The vinaigrette: White wine vinegar, extra-virgin olive oil, salt and black pepper.
How to make panzanella salad
Prepare the bread: First, slice the bread into 1-inch cubes. Toss with oil and coat all the pieces well. Then bake in the oven or the air fryer for 10-15 minutes at 350ºF/180ºC until lightly toasted with a crisp shell and slightly chewy middle. If using stale bread, adjust the toasting time so it doesn’t become too crispy.
Prepare the remaining ingredients: While the bread toasts, chop the tomatoes into bite-sized pieces and place them in a large bowl. Lightly salt them and set them aside for a few minutes—this will improve their texture and flavor.
Next, thinly slice the red onion and mince the garlic. Prepare the dressing by combining the garlic, olive oil, white wine vinegar, salt, and pepper. Tear or slice the mozzarella. If wanted, slice the basil leaves.
Assemble the salad: Once the bread has cooled, add it to the bowl with the tomatoes. Add the red onion, mozzarella, basil, and the dressing. Toss to combine. This Tuscan bread salad is now ready to enjoy for lunch or dinner. You can also leave it to marinate for about 30 minutes to allow all the flavors to meld and enhance the overall flavor.
Recipe tips
- Use the best bread (sourdough) and vibrant tomatoes. Mix in halved cherry tomatoes for added color and flavor.
- Generously coat the bread cubes in olive oil before toasting them to ensure flavor and crispiness.
- Briefly salt tomatoes before assembling the salad to enhance their natural flavors.
- Serve immediately or allow to sit for 30 minutes so the bread absorbs the flavors.
More fresh Italian tomato salads
If you try this panzanella recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – 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.
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
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Regards