Summery Panzanella Salad (Tuscan-style Tomato and Bread Salad)
This Panzanella salad (aka Tuscan-style tomato and bread salad) combines red onions, cucumber, and tomatoes with hearty toasted bread in a simple salad dressing for a delicious and nutritious Summery salad! All you need is 8 ingredients and 25 minutes to prepare this simple,flavor-packed Italian bread salad!
Slice the bread into smaller pieces, then brush lightly with a bit of oil and bake for 10-15 minutes at 350ºF/180ºC until lightly toasted with a crisp shell and slightly chewy middle.If the bread is very stale (hard), then I recommend sprinkling it lightly with a bit of water before baking, and this will help it soften a little. Alternatively, you can pan-fry the bread pieces for 8-10 minutes with a bit of oil until crispy.
After removing the bread from the oven, allow it to cool slightly, then brush each piece with a bit of garlic (just rub the clove directly onto the bread).
Step 2: Prepare the remaining ingredients
While the bread toasts, chop the tomatoes into bite-sized pieces and lightly salt them (so they release their juices), and leave them to drain in a colander for 10-15 minutes (while the bread bakes). This is an important step as the drained tomatoes will improve in texture and flavor.
Thinly slice the red onion and cucumber and transfer them to a large salad/serving bowl.
Prepare the dressing by combining olive oil, white wine vinegar, salt, and pepper (optional). You can alternatively add these ingredients directly into the salad bowl before tossing.For more flavor, feel free to add some of the drained tomato juice to the dressing and adjust the salt accordingly (you may not need any extra).
Step 3: Assemble the bread salad
For more of a traditional Panzanella, rub the bread with the tomatoes until they are mashed. Then, in a large bowl, combine all the ingredients, add the dressing, and then lightly toss to combine.
Leave the salad to marinate for at least 30 minutes before serving. This will allow all the flavors to meld and produce a better flavor without the bread becoming too soggy.For more of a complete meal, feel free to add some protein like cheese (burrata or mozzarella) to this Panzanella salad recipe, though this isn’t "traditional."
How to Make Ahead and Store
Make ahead: while I recommend leaving the salad to "marinate" for 30 minutes, you can do so for up to four hours – meaning it’s a great option to make ahead earlier in the day before serving.Store: this bread salad isn’t particularly great at leaving leftovers due to the risk of super soggy bread. If you want to spread the salad over a couple of days, I recommend only adding bread to the portion you want to serve each time, saving the rest covered in the refrigerator.
Video
Notes
Soaking the bread: the most traditional method for Panzanella requires you to soak the bread for 10-15 minutes, then squeeze out the excess liquid. Feel free to do this if you prefer. However, I far prefer the toasted method for texture and flavor.
Why toast the bread? This is important for textural reasons. While day-old bread is already starting to dry out, toasting the bread enables you to get crusty bread pieces that still have a slightly chewy middle. When combined with the salad ingredients, this bread is less likely to become soggy too quickly (which I prefer).
Experiment with add-ins: the base recipe I’ve shared for this Panzanella salad recipe is close to a traditional version (except for the lack of bread soaking). However, this salad really works well with tons of add-ins without ‘ruining’ the salad, so feel free to experiment with adding any of your garden/Summer bounty and what’s in your crisper drawer.
Optional add-ins and variationsWhile I’m all for trying things the traditional way, one of the fantastic things about this Panzanella salad is that it’s super versatile and stands up well to lots of tweaking and add-ins. Here are some of my favorite options:
Mozzarella/Burrata: for added protein and fats, creamy soft cheese like mozzarella (or mozzarella pearls) or burrata work well with this Panzanella salad.
Capers/Olives: add a salty, tangy, briny flavor. You can add one or the other or a mixture of the two.
Avocado: an excellent dairy-free option for adding in extra healthy fats.
Bell peppers: to add more freshness and crunch. Roasted peppers would also work.
Leafy greens: for more of a leafy green salad, feel free to add in shredded lettuce or other leafy greens like spinach, arugula, baby greens, etc.
Celery: like bell peppers, the addition of celery adds extra freshness and crunch.
Summer Squash/Zucchini: a fresh, simple addition to any summery salad. Grilled, roasted, or raw works!
Corn: particularly grilled corn adds an extra depth of slightly smoky flavor to this Panzanella salad recipe. However, ungrilled corn will work too.
Protein: there are several ways to add protein to this bread salad, including boiled eggs or meats like tuna, fish, shrimp, or chicken.
Herbs: you could swap out the basil for oregano or parsley.