Looking for a refreshing and light spring or summer dish that combines vibrant vegetables with crispy, toasted bread? This Fresh Panzanella Salad is just what you need! With juicy tomatoes, fresh cucumber, mozzarella pearls, and a zesty homemade dressing, this salad is the perfect way to enjoy seasonal flavors.
Whether you’re serving it at a picnic, barbecue, as a light lunch, or for meal prep, this Panzanella Salad offers a delightful balance of textures and flavors that will please any palate. This salad is an easy Italian bread salad made with juicy tomatoes, toasted bread, olive oil, and herbs. It’s perfect for summer entertaining, quick lunches, or a light side dish.
What is a Panzanella Salad?
Panzanella Salad is an Italian bread salad traditionally made with stale bread, tomatoes, onions, and a simple vinaigrette. It’s known for its ability to bring out the rich flavors of fresh vegetables combined with crusty, toasted bread.
This versatile dish is a great way to use day-old bread and enjoy the fresh taste of summer in every bite.
Why You Should Make This Fresh Panzanella Salad
- Quick & Easy to Prepare: This salad takes minimal prep time and is ideal for a fast, refreshing meal. Toss together a few ingredients, add the homemade dressing, and you have a satisfying salad in minutes!
- Fresh & Flavorful: With fresh ingredients like tomatoes, crunchy cucumber, fresh basil, and creamy mozzarella pearls, this simple salad bursts with flavor and freshness. It’s a great way to enjoy the best of summer produce.
- Perfect for Any Occasion: Whether it’s a family gathering, picnic, or dinner party, this Panzanella Salad makes a wonderful side dish or light meal. It’s a crowd-pleaser and pairs well with grilled meats and seafood.
- Healthy & Light: Packed with fresh vegetables, healthy olive oil, and low-calorie bread, this salad is a great option for anyone looking for a light yet filling meal. Plus, it’s naturally vegetarian and can be made gluten-free.
Ingredients
- Heirloom tomatoes: Grape tomatoes, cherry tomatoes, or vine-ripened tomatoes can be used as alternatives.
- Crusty bread: Any day-old bread such as baguette, ciabatta, or sourdough can work well.
- Vinegar: Use your favorite vinegar in replacement.
- Red onion: Yellow onion or shallots can be substituted for a milder flavor.
- Mozzarella pearls and Olives: Both are great additions.
- Basil: Fresh parsley or oregano can be used for a different herbaceous flavor.
How to Prepare a Fresh Panzanella Salad
- Add the dressing ingredients to a jar and shake well to combine.
- Cut the cherry tomatoes in half and add them to a large salad bowl. Sprinkle with salt and let them sit for a few minutes to release their juice, while you prep the remaining ingredients.
- Cut the bread into cubes and place it in a separate bowl. Drizzle with olive oil and sprinkle with garlic powder. Toss to coat.
- Toast the bread in an air fryer at 400°F (200°C) for about 4 minutes, or until golden brown and crispy. If using an oven, preheat to 400°F (200°C) and toast the bread for 8-10 minutes.
- To the bowl with tomatoes, add the cucumber, red onion, toasted bread, and fresh basil.
- Drizzle the dressing over the salad and toss to coat everything evenly.
- Garnish with more fresh torn basil and a sprinkle of cracked black pepper.
- Allow to sit for about 10-15 minutes before serving.
How to Serve and Store
- Serving Suggestions: Serve this Panzanella Salad chilled or at room temperature. It pairs perfectly with grilled chicken, roasted meats, or seafood.
- Storing Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the bread may become softer after sitting in the dressing, but the flavors will continue to meld together nicely.
Frequently Asked Questions
While day-old bread works best for Panzanella, fresh bread can also be used. Just be sure to toast it thoroughly so it becomes crispy and can soak up the dressing, without becoming soggy.
Assemble the salad just before serving to keep the bread crispy. If you mix it ahead, the bread will absorb the dressing and become softer.
Absolutely! Panzanella is a versatile dish. You can add vegetables like bell peppers, olives, or even roasted zucchini to suit your taste.
Yes, you can prepare the dressing ahead of time and store it in the refrigerator for up to a week. Just give it a good shake before using it.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the bread will soften over time, but the flavors will continue to meld together.
Yes, simply use gluten-free bread for the croutons. It will still be just as delicious and satisfying.
More Salad Recipes to Love
- Columbia’s 1905 Salad
- Copycat Portillo’s Chopped Salad
- Antipasto Chopped Salad
- Grilled Shrimp Salad
- Heirloom Tomato Carpaccio Salad
Whether you’re serving this fresh Panzanella salad as a light lunch, a side for grilled meats, or bringing it to a gathering, it’s one of those dishes that tastes even better as it sits for a few minutes.
Print
Fresh Panzanella Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
This Fresh Panzanella Salad is a classic Italian bread salad with tomatoes, toasted bread, and a simple dressing. Perfect salad for summer.
Ingredients
- 3–4 heirloom tomatoes
- 3 slices day-old crusty bread, cut into cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 English cucumber, cut into thin half-moons
- 1/4 red onion, thinly sliced
- 6 fresh basil leaves, plus more for garnish
- Cracked black pepper, for garnish
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon white balsamic vinegar
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the dressing ingredients to a jar and shake well to combine.
- Cut the tomatoes chunks and add them to a large salad bowl. Sprinkle with salt and let them sit for a few minutes to release their juice, while you prep the remaining ingredients.
- Cut the bread into cubes and place it in a separate bowl. Drizzle with olive oil and sprinkle with garlic powder. Toss to coat.
- Toast the bread in an air fryer at 400°F (200°C) for about 4 minutes, or until golden brown and crispy. If using an oven, preheat to 400°F (200°C) and toast the bread for 8-10 minutes.
- To the bowl with tomatoes, add the cucumber, red onion, toasted bread, and fresh basil.
- Drizzle the dressing over the salad and toss to coat everything evenly.
- Garnish with more fresh torn basil and a sprinkle of cracked black pepper.
- Allow to sit for about 10-15 minutes before serving.
- ENJOY!
Notes
- If not using day-old bread, toast the bread cubes in an air fryer or oven.
- Sprinkle the tomatoes with salt and allow them to sit in the salad bowl for 5-10 minutes before adding in the other ingredients. You can use that time to prep the remaining ingredients. This allows the juices from the tomatoes to release and add even more flavor to the Panzanella salad.
- You do not have to use two different types of vinegar. Choose your favorite.
- This is a great salad for meal prepping.
- Add olives or fresh mozzarella pearls, if you desire.
- For a richer dressing, add a teaspoon of Dijon.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American/Italian
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashio
n and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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1 Comment
[…] Bruschetta! Crispy bread lathered with olive oil, tomatoes, garlic…and a few other fresh ingredients I added…how yummy does that sound? I had way too many of these today…so incredibly addicting! This recipe sort of reminds me of my Panzanella Salad. […]