This panzanella salad recipe is one of those dishes that makes the most of fresh, simple ingredients. Juicy tomatoes, crisp cucumbers, creamy mozzarella, fragrant basil, and toasted ciabatta come together with a tangy homemade vinaigrette to create a salad that's hearty enough to enjoy on its own or serve alongside almost any meal. Bread is the star of this colorful summer salad, which is easy to prepare and full of fresh flavor.
Panzanella is much more than a green salad with a handful of croutons tossed on top. The bread is actually one of the main ingredients. Instead of simply adding crunch, the toasted ciabatta bread is meant to soak up the homemade vinaigrette along with the juices from the tomatoes. As it rests, the bread becomes flavorful and tender while still keeping a little chew, creating a texture that's completely different from ordinary croutons.
That's one of the reasons I love making this salad during tomato season. Every bite is packed with fresh vegetables, creamy mozzarella, fragrant basil, and pieces of bread that have absorbed all of those delicious flavors. It's hearty enough to feel satisfying on its own, but it also pairs beautifully with grilled meats, sandwiches, or any Italian-inspired meal. Once you've tried a true panzanella salad recipe, you'll understand why it's been a favorite for generations.
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Ingredients
- Ciabatta rolls – Day-old ciabatta works especially well because it crisps up nicely in the oven. Rustic Italian bread or sourdough can also be substituted.
- Extra virgin olive oil – Use a good-quality olive oil since it's used for both the bread and the dressing. A flavorful oil makes a noticeable difference.
- Salt – Seasons both the bread and the vinaigrette. Kosher salt is a good choice.
- Freshly ground black pepper – Freshly cracked pepper adds the best flavor.
- Cherry tomatoes – Choose ripe, sweet tomatoes. Grape tomatoes or chopped garden tomatoes work well too.
- Red onion – Slice it as thinly as possible for the best texture. Shallots can be substituted for a milder flavor.
- Persian cucumbers – These stay crisp and have fewer seeds. English cucumber is another good option.
- Fresh basil leaves – Fresh basil gives the salad its classic flavor. Flat-leaf parsley can be used if basil isn't available, though the flavor will be different.
- Fresh mozzarella cheese – Use fresh mozzarella packed in water for the creamiest texture. Small mozzarella pearls also work well.
- Red wine vinegar – Adds bright acidity to the dressing. White wine vinegar can be substituted if needed.
- Garlic – Fresh garlic provides the best flavor. Jarred minced garlic works in a pinch.
- Dijon mustard – Helps emulsify the dressing while adding a subtle tang.
See recipe card for quantities.
Instructions
- Step 1: Prepare the Ciabatta by tossing the bread : pieces with 2 TBS olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
- Step 2: Make the dressing by whisking together the red wine vinegar, ½ cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
- Step 3: Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves. Place all in a large salad bowl. Add the mozzarella cheese.
- Step 4: Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated. Toss in ciabatta bread then allow the salad to rest for about 15 to 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
Hint: You want to toast the bread but avoid drying out completely like a crouton.
Variations/ Substitutions
- Add protein – Grilled chicken, grilled shrimp, or sliced steak can turn this salad into a complete meal.
- Try another cheese – Burrata, feta, or shaved Parmesan all pair well with the fresh vegetables.
- Use different vegetables – Bell peppers, avocado, or roasted zucchini make delicious additions depending on what's in season.
- Swap the bread – Italian bread, sourdough, or a rustic country loaf all work well if you don't have ciabatta.
- Give it extra flavor – Add olives, capers, or a drizzle of balsamic glaze before serving.
- Make it gluten free – Use a gluten free bread in place of the ciabatta.
If you like this salad recipe, also try my Farmers Market Tomato Salad.
Storage
Panzanella salad is best enjoyed the day it's made, after the bread has had time to soak up the dressing without becoming overly soft. If you want to prepare it ahead of time, store the chopped vegetables and mozzarella separately from the toasted bread and dressing. Combine everything about 15 to 30 minutes before serving so the bread can absorb the vinaigrette while still keeping some texture. Storing leftovers is not recommended.
Top Tips
- Toast the ciabatta until it's crisp and golden so it holds its texture after being mixed with the dressing.
- Use ripe, flavorful tomatoes since they're the star of the salad.
- Slice the red onion very thin so it blends into the salad instead of overpowering it.
- Let the salad rest for 15 to 30 minutes before serving so the bread can absorb the vinaigrette and the flavors have time to come together.
- Toss the salad gently to keep the mozzarella and tomatoes intact.
- Taste before serving and adjust with a little extra salt, pepper, or vinegar if needed.
Serving Suggestions
Panzanella salad is hearty enough to stand on its own for lunch, but it also pairs beautifully with a variety of main dishes. Since the salad is packed with juicy tomatoes, fresh mozzarella, basil, and olive oil, it's especially good alongside Italian-inspired meals.
Try serving it with Italian Chicken Cutlets Caprese, Skillet Chicken Parmesan, Easy Boursin Pasta, Pan Seared Pork Chops Caprese, or Cheese Tortellini with Sausage and Mushrooms. The fresh salad balances richer dishes and adds plenty of color to the table.
Panzanella also makes a wonderful side for brunch or a lighter meal. Pair it with a Spinach Mushroom Frittata with Goat Cheese or The Best Healthy Vegetarian Quiche for a fresh summer brunch spread.
If you're serving it for dinner, it's equally delicious with a bowl of Chicken (or Turkey) Tortellini Soup, Pasta Fazool Soup, Hearty Chicken Vegetable Soup, or Best Chicken Noodle Soup. Whether you're planning a casual weeknight dinner or an outdoor summer gathering, this salad fits in with almost any menu.
FAQ
Panzanella is a traditional Italian bread salad made with toasted or stale bread, tomatoes, vegetables, fresh herbs, and a vinaigrette.
The bread softens as it absorbs the dressing, but toasting it first helps it keep some texture instead of becoming mushy.
Prepare the vegetables, mozzarella, toasted bread, and dressing separately. Combine everything about 15 to 30 minutes before serving.
Related
Looking for more easy salad recipes? Try these:
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RECIPE
Panzanella Salad
Ingredients
- 2 ciabatta rolls torn or cut into 1-inch pieces (to make about 4 cups)
- 2 TBS extra virgin olive oil, plus ½ cup for dressing
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups cherry tomatoes halved
- 1 small red onion very thinly sliced
- 3 Persian cucumbers diced
- ½ cup packed fresh basil leaves finely chopped
- 8 ounces fresh mozzarella cheese cut into small cubes
- ¼ cup red wine vinegar
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C). Prepare the Ciabatta by tossing the bread : pieces with 2 TBS olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
- Make the dressing by whisking together the red wine vinegar, ½ cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
- Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves. Place all in a large salad bowl. Add the mozzarella cheese.
- Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated. Toss in ciabatta bread then allow the salad to rest for about 15 to 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
Notes
Nutrition
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