Why You’ll Love This Recipe
Panzanella is more than just a salad—it’s a celebration of seasonal produce and hearty textures. The mix of crunchy bread with juicy vegetables and creamy mozzarella creates a beautiful balance of flavors. It’s easy to prepare, endlessly customizable, and makes a great side or standalone meal for warm weather dining.
Ingredients
- Sourdough bread (or ciabatta, French bread)
- Olive oil
- Tomatoes (heirloom, vine-ripened, or Roma)
- Cucumbers (peeled or unpeeled)
- Bell peppers (any color)
- Red onion
- Fresh basil
- Fresh mozzarella cheese or burrata
For the dressing:
- Balsamic vinegar
- Dijon mustard
- Honey (or maple syrup)
- Minced garlic
- Salt and pepper
Optional additions:
- Fresh corn (cut off the cob)
- Avocado
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Toast the bread: Cut or tear the bread into 1” pieces. Spread on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toast at 350°F (175°C) for 5–8 minutes, stirring once, until crispy on the outside but soft inside.
- Make the dressing: Whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, and olive oil in a small bowl.
- Assemble the salad: In a large bowl, combine chopped tomatoes, cucumbers, bell peppers, onions, mozzarella, and optional corn.
- Season with salt and pepper, then toss with the dressing.
- Just before serving, add the toasted bread and avocado. Gently mix and adjust seasoning if needed.
- Serve immediately and enjoy!
Servings and Timing
Serves 6 people. Total prep and cook time is approximately 25 minutes.
Variations
- Add grilled chicken or chickpeas for protein.
- Use different herbs like parsley or oregano in place of basil.
- Try a lemon-based vinaigrette for a citrusy twist.
Storage/Reheating
Store leftovers in an airtight container for up to 2 days. Bread may absorb the dressing and soften over time, but many enjoy the added flavor and texture.
FAQs
1. Can I make Panzanella salad ahead of time?
Yes, prep the vegetables and dressing in advance, but add the bread and avocado just before serving to keep the texture fresh.
2. What’s the best bread for Panzanella?
Sourdough, ciabatta, or French bread works best. It should be sturdy enough to toast and hold up to the dressing.
3. How do I keep the bread from getting too soggy?
Toast the bread well and add it to the salad just before serving.
4. Can I make this salad gluten-free?
Yes, use gluten-free bread and make sure all other ingredients and dressing components are certified gluten-free.
5. What’s a good substitute for fresh mozzarella?
Burrata or even feta can be used, depending on your preference.
6. Can I omit the cheese?
Yes, the salad is still delicious without cheese, making it vegan-friendly if you also skip the honey.
7. Is this salad suitable for meal prep?
It can be, as long as you store the bread separately and combine just before eating.
8. What’s the origin of Panzanella?
Panzanella is a traditional Tuscan salad that originated as a way to use up stale bread.
9. Can I use cherry tomatoes?
Yes, cherry or grape tomatoes work great—just cut them in halves or quarters.
10. What protein can I add to make it a meal?
Grilled chicken, shrimp, or white beans are all great additions to make this salad more filling.
Conclusion
Panzanella Salad is a refreshing, satisfying dish that captures the essence of summer. With its vibrant vegetables, crisp-tender bread, and bold dressing, it’s the perfect side or light meal. Customize it to your taste and enjoy a delicious bite of Italy right at home.
Print
Panzanella Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This classic Panzanella Salad recipe is a vibrant Italian summer dish made with toasted sourdough bread, juicy tomatoes, cucumbers, bell peppers, red onions, and fresh basil—all tossed in a tangy balsamic vinaigrette. With creamy mozzarella and optional add-ins like avocado or corn, it’s the perfect warm-weather salad that’s bursting with color and flavor.
Ingredients
For the Salad:
Sourdough bread (or ciabatta, French bread), cut or torn into 1” pieces
Olive oil
Tomatoes (heirloom, vine-ripened, or Roma), chopped
Cucumbers, chopped (peeled or unpeeled)
Bell peppers (any color), chopped
Red onion, thinly sliced
Fresh basil, torn
Fresh mozzarella or burrata, cubed or torn
For the Dressing:
Balsamic vinegar
Dijon mustard
Honey (or maple syrup for vegan option)
Minced garlic
Olive oil
Salt and pepper
Optional Additions:
Fresh corn (cut off the cob)
Avocado, diced
Instructions
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Toast the Bread: Preheat oven to 350°F (175°C). Place bread on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toast for 5–8 minutes, stirring once, until crispy on the outside.
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Make the Dressing: Whisk together balsamic vinegar, Dijon mustard, honey, garlic, salt, pepper, and olive oil in a small bowl until emulsified.
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Assemble the Salad: In a large bowl, mix tomatoes, cucumbers, bell peppers, onions, mozzarella, and optional corn.
-
Toss with the dressing. Taste and season with additional salt and pepper if needed.
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Just before serving, gently fold in the toasted bread and avocado.
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Serve immediately for the best texture.
Notes
Add protein like grilled chicken or chickpeas to make it a full meal.
Use day-old bread for better toasting and texture.
For a vegan version, omit cheese and use maple syrup in the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toasting
- Cuisine: Italian
