This Panzanella Salad combines crusty bread, juicy ripe tomatoes, fresh basil, and mozzarella with a bright homemade vinaigrette. Panzanella is one of our favorite ways to enjoy summer tomatoes and use up leftover bread.

Panzanella Salad Video

Panzanella Recipe

Panzanella is a Tuscan bread salad made with crisp toasted bread, ripe tomatoes, onions, and fresh basil. It’s tossed with a simple vinaigrette that soaks into the bread, bringing all the flavors together. Even my teenage son, who isn’t usually a big tomato fan, goes back for seconds.

This salad reminds me of one my mother made while she was in culinary school. I still remember the oil- and vinegar-soaked bread and tomatoes, but she never wrote down the recipe. Making Panzanella brings back those memories, and maybe one day my son will remember this salad the same way I remember hers.

Ingredients for Panzanella Salad

Leftover bread – use a sturdy, crusty loaf such as ciabatta, Sourdough Bread, baguette, or Focaccia Bread. Day-old bread works especially well because it holds its shape after the dressing is added.
Tomatoes – while most salads call for firm tomatoes, Panzanella is marvelous with very ripe, juicy tomatoes at their peak of sweetness. Garden or heirloom tomatoes are best here, but you can also use sweeter store-bought tomatoes, such as cherry or Campari.
Basil – adds sweet, peppery flavor. Basil bruises easily, so stack the leaves, roll them into a log, and thinly slice, as I showed in our Bruschetta Recipe.
Fresh Mozzarella – is optional but a nice way to add protein and richness. I love the little cheese bites on my fork, just like in our Tomato Cucumber Mozzarella Salad. You can dice up mozzarella or use mozzarella pearls.
Red onion – we love the color and that it’s a bit milder than other varieties, but you can replace it with a sweet onion or shallot.
The Best Panzanella Dressing – a simple mixture of extra virgin olive oil, red wine vinegar, garlic, salt, and pepper gives the salad its bright, tangy flavor.

Pro Tips for the Best Panzanella

Toast bread until crisp – the croutons should be dry all the way through to help absorb dressing without becoming mushy.
Use ripe, flavorful tomatoes – since tomatoes are the star ingredient, choose the best tomato varieties you can find.
Fresh bread works too – you’ll want to toast it for a few extra minutes to fully dry it out.
Let the salad rest – after the dressing is added, let it rest for 15 to 20 minutes so the bread can absorb the dressing and the flavors can meld.

How to Make Panzanella Salad

Toast the Bread: Cut the bread into 1-inch pieces, drizzle with 2 Tbsp olive oil and a pinch of salt. Scatter on a baking sheet and bake at 400˚F for 9-11 minutes, then set aside to cool. Note: The croutons should be lightly golden, dry, and crisp throughout. This helps them absorb the dressing without becoming mushy.

Make the Dressing: Combine vinaigrette dressing ingredients (extra virgin olive oil, red wine vinegar, grated garlic, salt, and pepper) and whisk to combine.

Toss Salad: Add the tomatoes, onions, mozzarella (if using), and cooled croutons to a large mixing bowl. Add the dressing and toss gently to combine. Let the salad rest for 15 to 20 minutes before serving, then garnish with more fresh basil.

Make-Ahead and Storage

Croutons can be made up to 1 week ahead and stored in an airtight container at room temperature. The dressing can be refrigerated for up to 4 days; bring it to room temperature and re-whisk before using.

Store the croutons, dressing, and the remaining salad ingredients separately and add dressing to the salad 15 to 20 minutes before serving. Leftover salad can be refrigerated up to 1 day, but the bread will soften as it sits.

Isha Joe

Panzanella Salad

Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing.

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Prep Time 10

Cook Time 10

Resting Time: 15

Total Time 35

Servings: 6 people

Course: Salad

Cuisine: Italian

Calories: 295

Ingredients Method Notes

Ingredients

For the Tomato Panzanella Salad:

6 oz crusty bread* (1/2 loaf) cut into 1-inch cubes (6 cups)
2 Tbsp extra virgin olive oil
1/8 tsp sea salt
2 lbs ripe tomatoes cut into small wedges or bite-sized pieces
8 oz fresh mozzarella halved mozzarella pearls
1/2 medium red onion thinly sliced
1/2 cup basil leaves (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves grated
1/2 tsp salt or to taste
1/8 tsp black pepper

Method

Toast the Bread: Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Spread in a single layer on a baking sheet and bake for 9-12 minutes until the edges are golden and croutons are crisp throughout. Set aside to cool.
Make Dressing: In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
Assemble and Serve: Add tomatoes, onions, mozzarella, basil, and the cooled bread to a large mixing bowl. Add the dressing and toss gently to combine. Let the salad rest for 15 to 20 minutes before serving. Garnish with additional basil.

Notes

*Bread Notes: Use sturdy bread like Ciabatta, Focaccia, Baguette, or Sourdough, and your croutons will be less likely to get soggy. If your bread is not stale, toast it for a few extra minutes until it feels completely dry and crisp.

Make Ahead and Storage: Make the croutons up to 1 week ahead and store in an airtight container at room temp. Refrigerate the dressing for up to 4 days. Keep everything separate, then toss 15–20 minutes before serving. Refrigerate leftovers for up to 1 day; the bread will soften as it sits.