The Easiest Panzanella Salad Recipe for Sunny Summer Days

Crisp summer days call for a vibrant panzanella salad that bursts with mediterranean flavors and fresh ingredients.

Juicy tomatoes and crusty bread chunks create a delightful texture explosion in this classic Italian dish.

Seasonal vegetables dance alongside aromatic herbs, bringing life to every colorful bite.

Ripe produce becomes the star of this simple yet elegant recipe.

Each ingredient tells a story of sunshine and tradition.

You’ll find this salad perfect for lazy afternoon gatherings or quick weeknight dinners.

Prepare to be transported to a sunny Italian countryside with just one forkful.

Why Panzanella Salad Is Summer In A Bowl

• Boost Flavor Fusion: Marinate ingredients together to create a mouthwatering blend of fresh vegetables, crispy bread, and tangy vinaigrette that dances on your taste buds.
• Master Simple Technique: Transform basic ingredients into a gourmet dish with minimal cooking skills, toasting bread and mixing vegetables for a restaurant-quality salad at home.
• Zero Fuss Preparation: Requires no complicated chopping or advanced culinary methods, making it perfect for beginners or busy home cooks wanting a quick, nutritious meal.
• Versatile Crowd-Pleaser: Ideal for summer gatherings, potlucks, or casual dinners, this salad adapts easily to different dietary preferences and can be served as a main or side dish.

Ingredients You’ll Need For Panzanella Salad

• Bread Cubes: Crusty bread that provides a crunchy texture and absorbs the vinaigrette's flavors.

• Tomatoes, Cucumber, Red Pepper, Yellow Pepper: Colorful vegetables that add freshness and vibrant flavor to the salad.
• Red Onion: Sharp and zesty ingredient that provides a spicy bite to the dish.

• Extra Virgin Olive Oil (EVOO): Rich oil that helps toast the bread and adds a smooth, fruity undertone.
• Vinaigrette: Tangy dressing that brings all the ingredients together with a bright, acidic profile.
• Basil: Fresh herb that introduces a sweet and peppery aromatic element.
• Salt and Pepper: Essential seasonings that enhance the overall taste of the salad.
• Feta Cheese: Creamy and salty cheese that adds a tangy Mediterranean touch.

How To Throw Together A Fresh Panzanella Salad

Step 1: Toast Crunchy Bread Cubes

Cut day-old bread into rustic chunks. Drizzle with olive oil, sprinkle with salt and pepper.

Spread bread pieces on a baking sheet and roast in a preheated oven at 375°F until golden and crispy, turning once for even browning.

Step 2: Whip Up Zesty Vinaigrette

• Extra virgin olive oil
• Balsamic vinegar
• Minced garlic
• Dijon mustard
• Dried oregano
• Salt
• Black pepper

Step 3: Chop Fresh Vegetable Medley

• Juicy tomatoes
• Crisp cucumber
• Red bell pepper
• Yellow bell pepper
• Thinly sliced red onion
• Fresh basil leaves

Step 4: Combine and Dress Salad

Toss all chopped vegetables in a large mixing bowl.

Add toasted bread cubes and drizzle with prepared vinaigrette. Gently mix to ensure even coating.

Step 5: Finish with Creamy Feta

Sprinkle crumbled feta cheese over the salad. Season with additional salt and pepper to taste.

Let the salad rest for 20-30 minutes to allow flavors to meld and bread to slightly soften.

Step 6: Serve and Enjoy

Transfer to a serving platter and garnish with extra basil leaves.

Serve at room temperature as a refreshing summer side dish or light meal.

Easy Tips For Tasty Panzanella Salad Every Time

• Toast bread cubes evenly to achieve a golden, crunchy texture without burning, ensuring a perfect crispness in every bite.
• Choose ripe, juicy tomatoes for maximum flavor and bright color in the salad, preferably using a mix of heirloom varieties.
• Allow the salad to rest for at least 20 minutes before serving, letting the bread soak up the vinaigrette and blend with other ingredients.
• Opt for fresh basil leaves and tear them by hand to release more aromatic oils and enhance the overall taste profile.
• Serve at room temperature to bring out the full depth of flavors in the Mediterranean-style dish.

Tasty Spins On Classic Panzanella Salad

• Herb-Infused Panzanella: Replace plain bread with herb-seasoned focaccia, adding rosemary, thyme, and oregano for extra aromatic depth.
• Mediterranean Seafood Panzanella: Incorporate grilled shrimp or calamari pieces for a protein-rich coastal version of the classic salad.
• Roasted Vegetable Panzanella: Grill zucchini, eggplant, and asparagus before mixing into the salad for smoky, charred flavor complexity.
• Spicy Southwest Panzanella: Add black beans, corn, jalapeños, and swap feta for pepper jack cheese to create a zesty, Tex-Mex inspired rendition.

What Goes Well With Panzanella Salad

• Pair Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complements the bright, tangy flavors of Panzanella salad with its zesty acidity and light-bodied character.
• Match Mediterranean-Style Rosé: Provence rosé offers a refreshing, dry profile that harmonizes wonderfully with the tomato and herb elements in the salad.
• Serve with Rustic Italian Red: Chianti or Sangiovese provides a classic Italian wine pairing that enhances the salad's rustic bread and vegetable components.
• Enjoy Sparkling Prosecco: Bubbling, light prosecco cuts through the richness of feta and olive oil while providing a festive, crisp counterpoint to the salad's flavors.

Storing Panzanella Salad Without Losing Texture

• Refrigerate: Store leftover panzanella in an airtight container for up to 2 days. Keep the salad chilled to maintain freshness and prevent soggy bread.
• Bread Preservation: Store croutons separately from vegetables to prevent sogginess. Place crispy bread cubes in a sealed container at room temperature.
• Gentle Reheating: Warm the salad briefly at room temperature before serving. Avoid microwaving to prevent bread from becoming mushy and vegetables from losing crispness.
• Quick Refresh: Sprinkle fresh basil and drizzle extra vinaigrette over the salad before serving to revive flavors and restore moisture.

FAQs About Panzanella Salad, Fast And Clear

• How do I choose the best bread for Panzanella Salad?

Select a day-old crusty Italian or Tuscan bread like ciabatta or sourdough. Stale bread works best as it absorbs the vinaigrette without becoming too soggy and maintains a nice texture.

• Can I make Panzanella Salad ahead of time?

Yes, you can prepare the salad a few hours before serving. Letting it sit allows the flavors to develop and the bread to soak up the vinaigrette, making it even more delicious.

• Is Panzanella Salad a complete meal?

While it’s traditionally a side dish, you can add protein like grilled chicken, shrimp, or tuna to make it a substantial main course. The combination of bread, vegetables, and cheese provides a satisfying and balanced meal.

Panzanella Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 37 reviews

• Total Time: 30-45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Summer’s Italian classic, Panzanella Salad, celebrates sun-ripened tomatoes and crusty bread dancing in a zesty vinaigrette. Crisp vegetables and herbs mingle with rustic bread cubes, offering a refreshing Mediterranean escape on your plate.

---

Ingredients

Scale 1x2x3x

Bread Ingredients:

• 1 baguette (cut into 1-inch cubes, 6 cups)

Vegetable Ingredients:

• 2 large, ripe tomatoes (cut into 1-inch cubes)
• 1 cucumber (peeled, seeded, and cut into 1-inch cubes)
• 1 red bell pepper (seeded and cut into 1-inch cubes)
• 1 yellow bell pepper (seeded and cut into 1-inch cubes)
• 0.5 red onion (thinly sliced)

Seasoning and Cheese Ingredients:

• 3 tablespoons (45 milliliters) extra virgin olive oil
• 0.5 cup fresh basil leaves (julienned)
• 8 ounces (226 grams) feta cheese (cut into 0.5-inch cubes)
• Salt to taste
• Pepper to taste

Vinaigrette Ingredients:

• 0.5 cup (120 milliliters) extra virgin olive oil
• 3 tablespoons (45 milliliters) red wine vinegar
• 1 clove garlic (minced)
• 1 teaspoon (5 milliliters) Dijon mustard

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C) and prepare a baking sheet.
2. Cut bread into uniform cubes and drizzle with olive oil, ensuring even coating with salt and pepper.
3. Spread bread cubes on baking sheet and roast for 10-12 minutes, turning halfway through to achieve golden brown crispness on all sides.
4. Whisk vinaigrette ingredients in a separate small mixing bowl until fully emulsified and smooth.
5. Chop tomatoes, cucumber, red and yellow peppers, and red onion into similar-sized pieces to ensure balanced texture.
6. Tear fresh basil leaves into the vegetable mixture, creating a vibrant and aromatic base.
7. Gently incorporate toasted bread cubes into the vegetable mixture, ensuring even distribution.
8. Pour prepared vinaigrette over the salad and toss carefully to coat all ingredients thoroughly.
9. Crumble feta cheese over the top, allowing it to naturally blend with the other components.
10. Season with additional salt and pepper to taste, adjusting flavors as needed.
11. Allow salad to rest at room temperature for 20-30 minutes, enabling bread to absorb dressing and flavors to meld harmoniously.

Notes

• Customize bread selection by using day-old artisan or rustic bread for better texture and crunch.
• Toast bread cubes evenly by turning them halfway through baking to ensure golden-brown coloration on all sides.
• Enhance flavor profile by letting salad rest longer, allowing ingredients to blend and develop more intense taste.
• Make gluten-free version by substituting regular bread with gluten-free alternatives like sourdough or cornbread cubes.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 34 g
• Saturated Fat: 6 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 20 mg