Panzanella Salad is a celebration of summer’s finest produce, bringing together ripe tomatoes, crisp cucumbers, and fresh basil in a dish that’s both refreshing and satisfying. This Italian bread salad, known for its vibrant colors and robust flavors, is not only a feast for the eyes but also a simple, yet deeply gratifying, culinary experience. The salad’s preparation is straightforward, making it an ideal choice for a quick lunch or a light dinner, especially on warm days when fresh, juicy ingredients are at their peak.

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Ingredients Breakdown

The essence of Panzanella Salad lies in its fresh ingredients, each contributing to its distinct flavor. Ripe, juicy tomatoes are the centerpiece, providing sweetness and acidity. Heirloom or vine-ripened varieties are ideal for their vibrant color and rich flavor. Cucumbers add a crisp texture, while thinly sliced red onions offer a sharp contrast that balances the salad. Day-old ciabatta or sourdough bread, toasted until crisp, absorbs the dressing without becoming soggy. Fresh basil infuses the salad with its aromatic freshness, and optional mozzarella adds a creamy texture. A dressing of high-quality olive oil, vinegar, Dijon mustard, and grated garlic ties everything together, creating a harmonious blend of flavors.

Step-by-Step Preparation

The preparation of Panzanella Salad is simple, yet each step is important to achieve the perfect balance of flavors and textures.

Start by toasting the bread. Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread the bread cubes on the sheet, drizzle them with olive oil, and sprinkle with a pinch of sea salt. Toss the bread cubes to ensure they are evenly coated, then arrange them in a single layer. Toast the bread in the oven for 7 to 10 minutes, or until the edges turn crisp and golden. This step is crucial as it gives the bread the perfect texture—crispy on the outside, yet still soft enough to absorb the dressing.

Next, prepare the dressing. In a large mixing bowl, whisk together the olive oil, vinegar, grated garlic, Dijon mustard, sea salt, and freshly ground black pepper. Whisk vigorously until the dressing is well emulsified, creating a smooth, cohesive mixture that will evenly coat the salad ingredients.

Once the bread is toasted and the dressing is ready, it’s time to assemble the salad. Add the sliced red onion, tomatoes, cucumber, and toasted bread cubes to the bowl with the dressing. Gently toss everything together to ensure that the ingredients are well coated in the dressing. This step is where the magic happens—the bread begins to soak up the dressing, the tomatoes release their juices, and the flavors meld together.

If you’re including fresh mozzarella, now is the time to add it. Tear the mozzarella into bite-sized pieces and gently fold them into the salad along with the torn basil leaves. Give the salad a final gentle toss, being careful not to crush the tomatoes or basil. Taste and adjust the seasoning if needed, then serve the salad garnished with additional fresh basil for a vibrant finish.

Recipe Tips & Frequently Asked Questions

Making Ahead and Storing Leftovers:
Panzanella Salad is best served fresh, but you can prepare the components ahead of time and assemble the salad just before serving. Toast the bread and store it in an airtight container, and mix the dressing in advance. Leftovers can be stored in the refrigerator for a day, but the bread may lose some of its crispness.

Customizing the Salad:
This salad is versatile and can be customized with seasonal vegetables or additional herbs. Try adding roasted peppers, olives, or capers for an extra burst of flavor. Experiment with different types of vinegar, such as balsamic or apple cider, to give the dressing a unique twist.

Choosing the Best Bread:
Ciabatta and sourdough are ideal for this salad because of their sturdy texture. Avoid using soft, airy bread as it will become too mushy when mixed with the dressing.

Pairing with Grilled Meats or Seafood:
Panzanella’s freshness makes it an excellent side dish for grilled meats or seafood. The salad’s bright flavors complement the rich, smoky taste of grilled chicken, steak, or shrimp.

Light Pasta Dishes:
For a complete meal, pair Panzanella with a light pasta dish, such as spaghetti aglio e olio or a simple pesto pasta. The salad adds a refreshing contrast to the warm, hearty pasta.

Refreshing Summer Beverages:
Enhance your dining experience with a chilled beverage. Iced tea, lemonade, or a crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the salad’s fresh flavors.

Making the Salad Ahead of Time:
If you need to make this salad ahead of time, prepare the components separately and combine them just before serving to maintain the bread’s texture.

Best Bread for Panzanella:
Day-old ciabatta or sourdough is perfect for Panzanella. The slightly stale texture absorbs the dressing without turning mushy, creating a deliciously chewy bite.

Adding Protein:
For a heartier salad, add grilled chicken, shrimp, or even cannellini beans. These proteins blend seamlessly with the salad’s ingredients, making it a more substantial meal.

Serving Suggestions

Presentation is key to showcasing Panzanella Salad’s vibrant colors and fresh ingredients. Serve the salad in a large, shallow bowl to highlight the bright reds, greens, and whites. Garnish with a few torn basil leaves and a drizzle of olive oil to give the salad an extra touch of elegance. If you’re serving the salad at a gathering, consider placing it in a clear glass bowl to allow guests to see the beautiful layers of
ingredients.

Panzanella Salad is more than just a simple bread salad—it’s a dish that embodies the flavors of summer. With its combination of fresh vegetables, aromatic basil, and tangy dressing, it’s a versatile salad that can be enjoyed as a side dish or a light meal. Whether you’re serving it at a casual family dinner or a summer barbecue, this salad is sure to be a hit. Its ease of preparation, coupled with its bold flavors, makes it a recipe worth trying. Enjoy the taste of summer in every bite with this delightful Panzanella Salad.

Ingredients

1½ pounds tomatoes, sliced into wedges or halved
½ English cucumber, sliced into half-moons
½ cup thinly sliced red onion
½ pound ciabatta or sourdough bread, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
Sea salt
1 cup fresh basil leaves, torn, plus more for garnish
6 ounces fresh mozzarella, torn (optional)

For the dressing

¼ cup extra-virgin olive oil
3 tablespoons sherry vinegar or red wine vinegar
3 garlic cloves, grated
½ teaspoon Dijon mustard
Heaping ½ teaspoon sea salt
Freshly ground black pepper

Instructions

Begin by preheating your oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Spread the bread cubes on the sheet, drizzle with olive oil, and sprinkle with a pinch of sea salt. Toss the bread cubes to ensure they are evenly coated, then arrange them in a single layer. Bake for 7 to 10 minutes, or until the edges turn crisp and golden.

In a large mixing bowl, combine the olive oil, vinegar, grated garlic, Dijon mustard, salt, and a few generous grinds of black pepper. Whisk these ingredients together until the dressing is well emulsified.

Next, add the sliced red onion, tomatoes, cucumber, and the toasted bread cubes to the bowl with the dressing. Gently toss everything together to ensure the ingredients are well coated in the dressing. If desired, incorporate the torn mozzarella and fresh basil leaves, and give the salad a final gentle toss. Adjust the seasoning if needed. Serve the salad garnished with additional fresh basil for a vibrant finish.