This Panzanella Salad recipe is everything I love about summer on a plate — juicy tomatoes, crunchy cucumbers, fresh herbs, and chunks of day-old bread that soak up all the flavor. Tossed in a zesty homemade dressing and topped with creamy mozzarella, it’s the kind of dish you’ll want to make on repeat.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 15 minutes
How Many Servings?
4-6 servings
This Panzanella Salad recipe is summer in a bowl — fresh, vibrant, and full of Mediterranean soul. With juicy tomatoes, creamy mozzarella, toasted bread, and a drizzle of olive oil, it captures everything I love about Mediterranean cooking: simple ingredients, bold flavors, and sharing good food with people you love.
I first learned about this salad from a kind Italian guest at my café, and it’s been on my summer table ever since.
Ingredients for Panzanella Salad Recipe
- Half Loaf of Day-Old Ciabatta or Baguette Opt for a slightly stale ciabatta or baguette; it holds up well to soaking without becoming too mushy.
- Olive Oil (Good Extra Virgin): Select a high-quality extra virgin olive oil for a robust flavor that complements the salad.
- Garlic: Use fresh garlic for a vibrant kick. Adjust quantity based on personal preference.
- Ripened Tomatoes (Cherry Tomatoes, Halved): Choose ripe cherry tomatoes for their sweetness and color, which enhance the overall freshness of the salad.
- Red Onion (Thinly Sliced): Red onion for its milder flavor, adding a crisp bite to the salad.
- Persian Cucumbers (Sliced): known for their crispness, they bring a refreshing element to the salad.
- Fresh Basil (Roughly Chopped): Use fresh basil for its aromatic essence, elevating the salad’s herbaceous notes.
- Fresh Italian Parsley (Roughly Chopped): Fresh Italian parsley adds a bright, earthy flavor; roughly chop for a rustic touch.
- Fresh Mozzarella (medium-sized Bites): These medium-sized mozzarella bites are creamy and balance the salad’s textures.
Bread Choice for Panzanella Salad Recipe
When it comes to Panzanella Salad, the bread can make or break it. Traditional recipes call for stale bread, not rock-hard dry, but just firm enough to soak up all those juicy tomato and vinaigrette flavors without turning to mush.
If you’ve got time, just leave your bread out on the counter (unwrapped or loosely covered) for a day or two. In a rush? Pop it in a 300°F oven for about 15 minutes to gently dry it out — just don’t let it toast.
And if you only have fresh bread? That’s totally fine too! It’ll still taste great, just expect a softer, more delicate texture
Tomato Panzanella Salad: Top Tips
- Season Your Tomatoes: As soon as you slice your tomatoes, sprinkle some salt on them. This ensures the right seasoning of tomatoes’ natural tanginess and amplifies ts.
- Choose the Right Bread: Regarding Panzanella, your bread choice is crucial. Opt for European bread like ciabatta or baguette. Their light and airy structure, loaded with air bubbles, contrasts with the denser commercial bread varieties.
- Patience is a Virtue: After assembling your tomato panzanella salad, give it some time to rest. This allows the ingredients to mingle, the dressing to seep in, and the flavors to merge beautifully. Your patience will be rewarded with a salad that’s as delicious as visually appealing!
What Goes Well with Tomato Panzanella Salad?
Tomato Panzanella Salad shines as a standalone light lunch. It pairs beautifully on a hot summer day with a refreshing iced tea and lemonade glass. If you’re firing the grill, consider serving it alongside grilled corn on the cob, succulent sea bass, or flavorful kofta kababs. The salad’s freshness will perfectly offset the rich, smoky flavors of the grill.
If you’re leaning towards traditional Italian fare, Tomato Panzanella Salad is a delightful accompaniment to Mediterranean shrimp pasta, eggplant parmesan, or a hearty lasagna. It adds a light, refreshing counterpoint to these heavier dishes.
Step-by-Step Instructions
Prep First for Easy Assembly
Toast the Bread
Remove the bread, rub the toasted sides with a garlic clove for extra flavor, then cut it into bite-sized cubes. Toss with a pinch of dry thyme and salt, and return to the oven for another 7 minutes, or until golden and crispy. Let cool while you prep the rest.
Assemble the Salad
Taste and adjust the seasoning if needed. For the best flavor, chill the salad in the fridge for about 30 minutes before serving to let all the flavors come together.
This Tomato Panzanella Salad recipe brings the heart of Italy to your kitchen with its vibrant flavors and textures. Letting the salad sit for a few minutes after tossing lets the flavors meld together for the ultimate taste experience. Enjoy it as a light lunch or a side to your favorite main dish!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 15 minutes
How Many Servings?
4-6 servings
Ingredients:
| half loaf of day-old ciabatta or baguette stall bread (cut in the middle) | |
| ¼ cup olive oil | |
| 1 clove garlic | |
| 2 lbs ripened tomatoes. (I like to use cherry tomatoes, cut in half) | |
| ½ red onion (sliced thin) | |
| 2 English cucumbers (sliced) | |
| ½ cup fresh basil (roughly chopped) | |
| ¼ cup fresh Italian parsley (roughly chopped) | |
| 6 oz fresh mozzarella (cut into medium size bite) |
For the salad dressing:
| 3 garlic cloves minced | |
| 3 tablespoons red wine vinegar | |
| ¼ cup olive oil | |
| 1 teaspoon dry thyme or oregano | |
| 1 teaspoon dijon mustard | |
| Salt and pepper to taste |
Preparation
Wash your vegetables thoroughly and pre-measure all your ingredients—this makes everything easier once you start assembling the salad. Then, whisk together your salad dressing and set it aside so the flavors can meld while you prep the rest.
Preheat your oven to 425°F. Place the bread on a baking sheet, drizzle with olive oil, and bake for about 7 minutes. Remove the bread, rub the toasted sides with a garlic clove for extra flavor, then cut it into bite-sized cubes. Toss with a pinch of dry thyme and salt, and return to the oven for another 7 minutes, or until golden and crispy. Let cool while you prep the rest.
In a large bowl, combine the tomatoes, onion, cucumber, and fresh mozzarella. Pour in the dressing and give everything a good toss. Add the toasted bread cubes, chopped Italian parsley, and basil, then toss again until everything is coated. Taste and adjust the seasoning if needed. For the best flavor, chill the salad in the fridge for about 30 minutes before serving to let all the flavors come together.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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Did you try this Tomato Panzanella Salad recipe? I’d love to hear about your experience! Please share your thoughts and any tweaks you made in the comments below.