What is panzanella salad?

Panzanella salad is a traditional Tuscan bread salad made with stale bread, tomatoes, onions, olive oil, vinegar, and fresh vegetables. Modern versions often include cucumber, mozzarella, basil, and other seasonal ingredients. It's one of Italy's most beloved summer salads and a delicious way to use leftover bread.

What does panzanella mean in Italian?

Panzanella is believed to come from the Italian words "pane" (bread) and "zanella" (a deep plate or bowl). While the exact origin is debated, the name reflects the dish's simple roots as a rustic bread-based salad.

What bread is best for panzanella salad?

A sturdy, crusty loaf works best. Ciabatta, sourdough, rustic Italian bread, and baguettes all hold up well after absorbing the dressing. Soft sandwich bread tends to become soggy too quickly and is not recommended.

Can panzanella be made ahead of time?

Yes, but with some planning. You can prepare the vegetables, dressing, and toasted bread ahead of time, then combine everything shortly before serving. Once assembled, the bread continues to absorb moisture, so it's best enjoyed within a few hours.

Why is my panzanella salad soggy?

Panzanella usually becomes soggy if too much dressing is added or if it sits for too long after being assembled. Using sturdy bread and allowing it to absorb the dressing for just 10 to 15 minutes helps achieve the ideal texture.

Do you have to use stale bread for panzanella?

Traditionally, yes. Stale or day-old bread absorbs the dressing without falling apart. If your bread is fresh, simply toast it in the oven until lightly crisp to mimic the texture of stale bread.

Panzanella Salad (Italian Bread Salad)

Name: Panzanella Salad (Italian Bread Salad)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cups crusty bread, cut into 1-inch cubes (day old works best); 2 cups cherry tomatoes, halved; 1 large cucumber, chopped; ½ small red onion, thinly sliced; ½ cup fresh mozzarella pearls (or chopped mozzarella); ¼ cup fresh basil, torn; 2 tablespoons olive oil (for toasting bread); ¼ cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper

Description

Panzanella salad with toasted bread, juicy tomatoes, cucumber, mozzarella, and basil. Classic Italian bread salad perfect for summer.

Ingredients

Scale

4 cups crusty bread, cut into 1-inch cubes (day old works best)
2 cups cherry tomatoes, halved
1 large cucumber, chopped
½ small red onion, thinly sliced
½ cup fresh mozzarella pearls (or chopped mozzarella)
¼ cup fresh basil, torn
2 tablespoons olive oil (for toasting bread)

For the dressing:

¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Preheat oven to 400°F. Place bread cubes on a baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat evenly. Bake for 8-10 minutes, until lightly golden and crisp on the outside but still slightly soft inside. Remove from oven and allow to cool slightly.
While the bread is toasting, slice the cherry tomatoes in half, chop the cucumber, thinly slice the red onion, and tear the fresh basil. If using large mozzarella, cut into bite sized pieces.
In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined and slightly emulsified.
In a large mixing bowl, combine toasted bread, tomatoes, cucumber, red onion, mozzarella, and basil.
Pour the dressing over the salad and gently toss until everything is evenly coated. Be careful not to over mix so the bread keeps its texture.
Allow the salad to sit for 10-15 minutes before serving. This gives the bread time to absorb the dressing and flavors while still maintaining some texture.
Taste and adjust seasoning with additional salt, pepper, or a drizzle of olive oil if needed. Serve immediately.

Notes

How to store: Panzanella salad is best enjoyed the day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: Baked, Tossed
Cuisine: Italian