This Italian Panzanella Salad made with toasted bread cubes, fresh basil, crunchy cucumber, and juicy tomatoes is simple summer salad that goes well with grilled chicken, salmon, and burgers. It’s perfect for using up that glut of garden tomatoes you’ve accumulated and tastes like it came from a fancy Italian restaurant!

“Such an easy and delicious salad recipe!!” – Mayuri, So Much Food reader

Bread … in Salad? Just Trust the Italians on This One!

A fresh tomato panzanella salad is one of my favorites to make in the summer and early autumn when tomatoes are in season and at their juiciest.

If you’re unfamiliar with this dish, it’s a Tuscan salad made of ripe tomatoes, stale bread, onions, and oftentimes cucumbers, basil, and cheese with a simple vinaigrette. Over the many years I’ve been making this salad with my summer tomatoes, I’ve found that stale bread doesn’t make the best addition. Now I toast my bread (even if it’s already stale!) and I much prefer the resulting texture.

Panzanella is the perfect potluck salad and pairs well with just about any protein. I love that it tastes light and fresh, but since it’s made with toasted bread cubes it still fills you up.

Tools You’ll Need

• Baking Sheet
• Whisk
• Large Serving Bowl

The Key Ingredients

You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.

• Bread. Use any quality crusty bread. A loaf of ciabatta or sourdough works great.
• Tomatoes. I found some gorgeous heirloom tomatoes at my local Central Market, so that’s what I used. But any big, ripe, flavorful tomato will do.
• Red onion. My favorite onion for enjoying raw in salads.
• Cucumber. Not all panzanella recipes call for cucumber, but I love the freshness and crunch that it adds. I suggest using an English cucumber, which doesn’t need to be peeled first since it has a thinner skin.
• Fresh basil. Do not substitute with dried basil! The basil really adds the summery flavor that makes this salad so delicious.
• Feta. Another ingredient that not every panzanella recipe calls for, but I love the creamy, salty bite that feta adds. You can swap in mini mozzarella pearls or omit the cheese altogether, if desired.
• Red wine vinaigrette. It’s so easy to make your own dressing with a quality olive oil, red wine vinegar, a drizzle of honey, and some Dijon and oregano for flavor. (If you prefer sherry vinegar, that would be a great substitution.)

How to Make Italian-Style Panzanella with Fresh Tomatoes

1. Make the dressing. To reduce the amount of dirty dishes, I like to whisk the dressing together in the bottom of the bowl I plan on serving the salad from.
2. Toast the bread. Even if your bread is already stale, you’ll still want to toast it in a 400ºF oven. Those crispy, golden brown edges add so much texture and flavor to the salad!

Jenny’s Tip: Some recipes call for cubing the bread, but I actually like to tear mine into pieces. I find that the irregular shapes toast up nicely and really soak up that yummy vinaigrette.

3. Marinate the veggies. While the bread toasts, add the onion and tomatoes to the vinaigrette and let sit for about 10 minutes on the counter. You’ll be amazed at how much flavor the veggies soak up in this time, so don’t skip this step.
4. Assemble the salad. Add everything else to the bowl, give it a good toss, and dig in!

Make-Ahead Tips

Here’s the thing: this tomato and bread salad doesn’t keep well for more than an hour or so, and it’s best made fresh and served immediately. That being said, you can prep the individual ingredients ahead of time and assemble them right before serving.

• Vinaigrette. Can be whisked together and refrigerated airtight for up to 1 week.
• Veggies. The tomatoes, onion, and cucumber can all be sliced and stored in separate containers for up to 3 days in the fridge.
• Bread. Can be torn the night before and toasted just before assembling the salad.

What to Serve with Panzanella

To me, this is the ultimate summer salad that’s perfect for potlucks, bbqs, and weeknight dinners alike. Here are some entrees I love pairing with this Italian bread salad:

• Grilled Rack of Lamb
• Oven Baked Pork Ribs
• Spatchcock Grilled Lemon Chicken
• Grilled Tuscan Steak
• Grilled Chimichurri Shrimp

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If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Easy Summer Salads to Try

• Tomato Burrata Salad
• BLT Pasta Salad
• Italian Chopped Salad
• Caprese Orzo Salad
• Little Gem Caesar Salad

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