Name: Panzanella Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cups crusty bread (cut into 1-inch cubes); 2 tablespoons olive oil (for toasting bread); 2 large ripe tomatoes (chopped); 1 cup cherry tomatoes (halved); 1/2 cucumber (sliced into half-moons); 1/4 red onion (thinly sliced); 1/4 cup fresh basil leaves (torn); 1/4 cup fresh parsley (chopped); 3 tablespoons red wine vinegar; 1/4 cup olive oil; 1 teaspoon Dijon mustard; 1 clove garlic (minced); Salt and black pepper to taste

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If you’re searching for a vibrant, sun-soaked dish that makes the most out of juicy tomatoes and crusty bread, look no further than this Panzanella Salad Recipe. Imagine bites of golden bread soaking up savory dressing, mingling with sweet tomatoes, crisp cucumbers, and fresh herbs—the result is a cheerful Italian salad that feels like summer in every forkful. Bursting with color, brimming with flavor, and so simple to prepare, this Panzanella Salad Recipe truly transforms basic ingredients into something magical.

Ingredients You’ll Need

The magic of the Panzanella Salad Recipe is all about letting top-notch ingredients shine. Every element brings its own pop of color and flavor, from the tang of red wine vinegar to the crunch of toasted bread. Here’s what you’ll need, plus a few tips to get the most out of each component.

Bread cubes: Use 4 cups of crusty bread, ideally a day old—this soaks up the dressing best without turning mushy.
Olive oil (for toasting): 2 tablespoons to get those bread cubes golden and perfectly crisp in the oven.
Large ripe tomatoes: 2, chopped for juicy bursts and that iconic Panzanella flavor.
Cherry tomatoes: 1 cup, halved for a sweet-tart burst and a pop of color.
Cucumber: ½ sliced into half-moons; adds cool crunch and bright green color.
Red onion: ¼ thinly sliced, giving a mild bite and a pretty purple accent.
Fresh basil leaves: ¼ cup torn for a fragrant, herby punch—don’t skip this!
Fresh parsley: ¼ cup chopped for garden-fresh herbal notes throughout.
Red wine vinegar: 3 tablespoons for zippy brightness in the dressing.
Olive oil: ¼ cup to round out the dressing with richness.
Dijon mustard: 1 teaspoon for a subtly sharp undertone in the vinaigrette.
Garlic: 1 clove minced, because what’s an Italian salad without garlic?
Salt and black pepper: To taste, letting every flavor bloom in the finished salad.

How to Make Panzanella Salad Recipe

Step 1: Toast the Bread

Start by preheating your oven to 375°F. Spread your bread cubes out on a large baking sheet, then drizzle with those 2 tablespoons of olive oil. Toss well—the goal is for each cube to get a little kiss of oil, ensuring the most satisfying crunch. Pop them in the oven for about 10–12 minutes until golden brown and crisp, stirring once for even toasting. This crucial step turns humble bread into the hearty backbone of our Panzanella Salad Recipe.

Step 2: Whisk Up the Dressing

While the bread toasts, grab a small bowl and whisk together the red wine vinegar, ¼ cup olive oil, Dijon mustard, minced garlic, and a good pinch each of salt and black pepper. This zesty vinaigrette is the soul of the salad—bold, fragrant, and destined to soak into those bread cubes, making each bite sing.

Step 3: Assemble the Salad

When your bread is cool and irresistibly crunchy, toss it into a large mixing bowl. Add the chopped tomatoes, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, torn basil, and chopped parsley. Each ingredient brings color and texture to the party, promising a stunning bowlful. Drizzle the dressing over the top, then gently toss to coat everything evenly, making sure every bread cube gets a bit of that vibrant vinaigrette.

Step 4: Let It Rest

Here’s the secret to a truly authentic Panzanella Salad Recipe: patience! Let the salad sit at room temperature for 20–30 minutes before serving. This gives the bread time to soak up all those savory juices and flavors, while still retaining a bit of bite. Trust me—the wait is more than worth it!

How to Serve Panzanella Salad Recipe

Garnishes

Amp up your Panzanella Salad Recipe with some extra fresh basil leaves scattered on top or a few shavings of Parmesan for a salty finish. A drizzle of really good extra-virgin olive oil just before serving brings even more richness and a gorgeous sheen.

Side Dishes

This salad is at home beside so many dishes! Pair it with grilled fish, roasted chicken, or a simple mozzarella platter. For a completely vegetarian spread, try serving alongside marinated white beans or roasted vegetables—Panzanella’s flavors are adaptable and never overpowering.

Creative Ways to Present

Try piling your Panzanella Salad Recipe into a shallow serving platter for a dramatic, rustic look. You can also portion it into jars for picnics, or serve in individual bowls for an elegant starter at a dinner party. Adding chunks of mozzarella or a handful of briny olives makes for an extra-special presentation and even more flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Panzanella Salad Recipe can be covered and refrigerated for up to 2 days. The bread will absorb even more flavor as it sits, though it does lose some crunch. Give it a quick toss to redistribute the dressing and flavors before serving again.

Freezing

This salad isn’t made for freezing, because the fresh tomatoes and bread don’t thaw well—they’ll turn mushy. To enjoy Panzanella later, freeze just the bread cubes after toasting and assemble the rest of the salad fresh when you’re ready.

Reheating

Panzanella Salad Recipe is best served at room temperature. If it has been stored in the fridge, let it sit out for 15–20 minutes before serving. There’s no need to heat it, and a gentle stir will wake up all those delicious flavors.

FAQs

Can I use any type of bread for this salad?

For the best texture, choose a crusty, rustic bread like ciabatta, sourdough, or a country loaf. Day-old bread works especially well, as it soaks in the dressing without getting soggy. Avoid pre-sliced sandwich bread, which tends to fall apart.

What variations can I try with the Panzanella Salad Recipe?

This salad is wonderfully versatile! Try adding fresh mozzarella, crumbled feta, or briny olives. In the summer, mix in grilled zucchini or red peppers. Some people love tossing in capers or even a handful of arugula for extra peppery bite.

How far in advance can I make Panzanella Salad?

You can assemble the salad about 2–4 hours in advance. This gives the bread time to soak up flavors without losing all its texture. For the crispest results, add the dressing and let sit just 30 minutes before serving.

Is Panzanella Salad Recipe vegan-friendly?

Absolutely! This recipe is naturally vegan, provided you use vegan-friendly mustard and bread. If adding extras like cheese, simply stick to plant-based versions for a fully vegan dish.

Can I substitute the red wine vinegar?

If you don’t have red wine vinegar, try white wine vinegar or even a splash of lemon juice. Balsamic vinegar will add a sweeter, deeper note. Adjust to your taste, and remember that the acidity is what brightens up the flavors!

Final Thoughts

I can’t recommend this Panzanella Salad Recipe enough—it’s truly a celebration of summer flavor in every bite. Whether you’re feeding your family or hosting friends, this rustic salad always wows and reminds us how joyful simple ingredients can be. Go ahead, give it a try and enjoy a taste of Italy at your own table!

Panzanella Salad Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Panzanella Salad recipe is a classic Italian bread salad bursting with fresh flavors. Crispy cubes of bread are combined with juicy tomatoes, crunchy cucumbers, and fragrant herbs, all tossed in a tangy vinaigrette. It’s a perfect dish for summer gatherings or a light lunch.

Ingredients

Scale

Crispy Bread Cubes:

4 cups crusty bread (cut into 1-inch cubes)
2 tablespoons olive oil (for toasting bread)

Salad:

2 large ripe tomatoes (chopped)
1 cup cherry tomatoes (halved)
1/2 cucumber (sliced into half-moons)
1/4 red onion (thinly sliced)
1/4 cup fresh basil leaves (torn)
1/4 cup fresh parsley (chopped)

Dressing:

3 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 clove garlic (minced)
Salt and black pepper to taste

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Instructions

Preheat the oven: Preheat oven to 375°F.
Toast the bread: Spread bread cubes on a baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and bake for 10–12 minutes until golden and crisp. Let cool.
Make the dressing: Whisk together red wine vinegar, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl.
Assemble the salad: In a large bowl, combine toasted bread cubes, tomatoes, cucumber, red onion, basil, and parsley. Drizzle with the dressing and toss gently to coat.
Let it sit: Allow the salad to sit for 20–30 minutes at room temperature to allow the flavors to meld.