Panzanella Salad Recipe

Panzanella salad with fresh tomatoes, crispy croutons, mozzarella, red onion, and basil in a wooden bowl, topped with olive oil and seasoning.

5 from 3 votes

Panzanella Salad Recipe

A classic Italian bread salad made with juicy tomatoes, crispy homemade croutons, fresh basil, and a tangy vinaigrette. Light, fresh, and full of flavor, it’s the perfect easy summer salad and a great way to use up day-old bread.

Prep Time15

Cook Time15

Total Time30

Course: Salad recipes

Cuisine: Italian

Keyword: panzanella salad, panzanella salad recipe

Servings:

Author: Tatiana

Ingredients

For the croutons:

4 cups crusty bread cut into 1-inch cubes (ciabatta or sourdough)
3 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon salt

For the salad:

1½ pounds ripe tomatoes cut into chunks (a mix of varieties is beautiful)
½ small red onion very thinly sliced
½ cup fresh basil leaves torn
6 oz. fresh mozzarella torn, optional

For the dressing:

¼ cup good quality extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
1 small clove garlic finely grated
½ teaspoon Dijon mustard
½ teaspoon honey optional
Salt and black pepper to taste

Instructions

Toast the bread. Preheat oven to 400°F. Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 12–15 minutes until golden and crispy on the outside but still slightly chewy inside. Set aside to cool slightly.
Make the dressing. Whisk together the olive oil, vinegar, grated garlic, Dijon, honey, salt, and pepper.
Combine the base: Add the chopped tomatoes directly to the bowl with the dressing. Toss to coat and let them sit for 3–5 minutes. They will begin releasing their juices into the dressing — this is what you want.
Assemble. Add the red onion to the tomatoes. Add the warm croutons and toss everything together.
Rest. Let the salad sit for 15-20 minutes before serving. This is the most important step — the croutons absorb the tomato juices and dressing and go from crunchy to something magical. Not soggy, just deeply flavored and slightly chewy.
Add the torn basil, mozzarella, taste for seasoning, and serve.

Notes

Bread matters. Ciabatta or sourdough are the best choices — they have an open crumb that soaks up the dressing without turning to mush. Avoid soft sandwich bread.
Ripe tomatoes are non-negotiable. This salad lives and dies by the quality of the tomatoes. Use the ripest, most flavorful tomatoes you can find.
Don't skip the resting time. 15–20 minutes of sitting transforms this salad completely. The croutons soften just enough to absorb the tomato juices and dressing while keeping a slight chew.
Red onion tip. If raw red onion is too sharp for you, soak the sliced onion in cold water for 10 minutes, then drain before adding.
Make it a meal. Add grilled chicken, shrimp, or a couple of soft-boiled eggs to turn this into a complete dinner.

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