This Panzanella Salad embodies everything that is delicious about summer. Whether you need a refreshing summer dinner or a delicious dish to bring to a BBQ or potluck, this panzanella will quickly become your go to recipe.
If you are not familiar with this Italian style salad, it is beautiful, bright and vibrant. This panzanella recipe contains plenty of fresh cherry tomatoes, cucumbers, fresh basil, red onion, mozzarella cheese and bread cubes.
The toasty bread cubes are really the star of a panzanella salad. Ciabatta is a the best option because while it soaks up all the deliciousness from the dressing and other ingredients it holds up well and doesn't get too soggy.
Fun fact - Panzanella salad was originally a way to use up stale bread to avoid the waste!
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Salad is a perfect option for summer dinners. Some of my other favorites are my Layered Taco Salad and my Chicken Caesar Salad Wraps. But when I want something more cool and refreshing on a really hot day, this Panzanella is what I'm making.
This recipe includes an easy dressing instruction but if you aren't up for making your own dressing or you're really pressed for time, you can substitute your favorite oil based dressing.
I've tried this with a good quality bottled balsamic vinaigrette and it is fabulous.
If classic balsamic isn't your jam, try this Honey Vinaigrette for a different flavor profile.
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🥘Ingredients
For complete list of ingredients needed for this panzanella salad recipe please see the printable recipe card down below.
- Bread - Ciabatta loaf or ciabatta rolls or another good crusty bread.
- Tomatoes - Cherry tomatoes are my choice but you can substitute roma tomatoes. I just find cherry tomatoes the easiest to work with.
- Onion - Red onion
- Cucumbers - Persian cucumbers are my preferred cucumber.
- Cheese - Fresh mozzarella pearls or use from a fresh block, cut into bite sized pieces.
- Oil - Extra virgin olive oil
- Basil - Fresh basil
- Dressing ingredients: Red wine vinegar, dijon mustard, garlic, salt and pepper.
🔪Instructions and Preparation
For printable instructions, please see the recipe card at bottom of page. This is where you will find cook times and temperatures too.
- Cube the ciabatta. Toss with olive oil, salt and pepper.
2. Toast the bread on a baking sheet. Once toasted, set aside to cool.
3. Whisk together all the dressing ingredients. Set aside.
4. Chop vegetables and prep cheese and basil.
5. Combine toasted bread cubes with the prepped vegetables, basil and cheese. Toss well with vinaigrette.
6. Allow salad to rest 20 to 30 minutes before serving.
❓FAQ
Prepare panzanella 30 minutes before you plan to serve. After a few hours the bread will get soggy, so don't make much more than an hour in advance.
🍲Substitutions and Alternate ingredients
If you want to go outside the traditional Tuscan style recipe, feel free to toss in any in-season vegetable or even fruit! Here are some great options:
- Peaches
- Strawberries
- Apricots
- Grilled or roasted zucchini
- Grilled or roasted eggplant
- Burrata cheese
🍴Serving suggestions
This bread salad makes a light meal in itself. But if you need a meal that is a little more filling, pair with Grilled Herb Chicken Wings, Grilled Ribeye, Air Fryer Chicken Thighs, Air Fryer Caprese Chicken or my personal favorite Crispy Chicken Cutlets !
Serve a Homemade Lemonade or a Strawberry Lemonade with this salad for a true summer feel!
🍳Equipment
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Printable Recipe Card
Panzanella Salad
Ingredients
Salad ingredients
- 4 Cups Cubed or torn ciabatta bread
- ¼ Cup Extra Virgin Olive Oil
- Salt
- Black Pepper freshly ground
- 2 Cups Cherry tomatoes halved
- ½ Cup Red onion thinly sliced
- 3 whole Persian cucumbers diced
- ½ Cup packed basil leaves fresh and cut chiffonade (thin slices)
- 8 Ounces Fresh Mozzarella pearls, balls or block cut into cubes
Dressing ingredients
- ¼ Cup Red wine vinegar
- ½ Cup Extra Virgin Olive Oil
- 1 Clove Garlic minced
- 1 Teaspoon Dijon Mustard
- Salt & Pepper to taste
Instructions
- Preheat oven to 375 °F
- Toss the cubed ciabatta with olive oil, salt and pepper. Spread out on a baking sheet and bake 10 to 15 minutes, until golden brown and crispy. Set aside to cool.
- Prepare the dressing by whisking together the red wine vinegar, olive oil, minced garlic and Dijon mustard. Season with salt and pepper as desired to taste.
- Place the halved tomatoes, sliced red onions, diced cucumbers, mozzarella and basil chiffonade in a large salad bowl or mixing bowl with the cooled bread cubes. Drizzle with vinaigrette and toss well to be sure everything is coated evenly. Set aside and allow to rest for 30 minutes, allowing the flavors to meld together.
- Just before serving, toss again. Taste and season with salt and pepper if needed. If desired, drizzle a little good quality olive oil over top and serve.
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