I’ll never forget the first time I tasted real Panzanella in a tiny trattoria in Florence. The waiter brought out this rustic bowl of crusty bread soaked in tomato juices, crisp cucumbers, and the most fragrant basil – it was love at first bite! What amazed me was how something so simple could taste so incredible. Now, whenever summer rolls around, I crave that perfect balance of textures and flavors. Panzanella is my go-to when I’ve got day-old bread and ripe tomatoes be used be used. It’s the kind of dish that makes you close your eyes and savor every bite – no fancy techniques, just honest, fresh ingredients coming together in the most delicious way.

Why You’ll Love This Panzanella

Trust me, once you try this Panzanella, you’ll be hooked! Here’s why:

• It’s embarrassingly easy – no cooking required, just chop and toss
• Perfect for those “too hot to cook” summer days when you want something refreshing
• Transforms stale bread into something magical (no food waste!)
• Uses simple ingredients you probably already have
• The flavors get better as it sits – ideal for making ahead
• Feels fancy but takes less than 15 minutes of actual work

Seriously, this salad is summer in a bowl – crisp, bright, and bursting with flavor.

Panzanella Ingredients

Here’s what you’ll need to make this perfect summer salad (I promise it’s all simple stuff!):

• 4 cups day-old bread – cut into 1-inch cubes (ciabatta or sourdough works best)
• 2 large ripe tomatoes – chopped into bite-sized pieces (juices are gold!)
• 1 crisp cucumber – sliced into half-moons (peel if the skin’s tough)
• ½ red onion – thinly sliced (soak in cold water for 10 mins if you’re sensitive to raw onion)
• ¼ cup fresh basil – torn by hand (never knife-cut – it bruises the leaves)
• ¼ cup good olive oil – the better the oil, the better the salad
• 2 tbsp red wine vinegar – or white wine vinegar if that’s what you’ve got
• 1 garlic clove – minced super fine (or grated if you’re lazy like me sometimes)
• Salt and pepper – to taste (be generous – it brings all the flavors together)

Optional but amazing adds: A handful of kalamata olives, 2 tbsp capers, or some cubed fresh mozzarella if you’re feeling fancy.

How to Make Panzanella

Okay, let’s get to the fun part! Making Panzanella is so simple you’ll wonder why you don’t make it every week. Just follow these easy steps, and you’ll have the most delicious bread salad ready in no time.

Preparing the Vegetables

First, grab those beautiful tomatoes and chop them into bite-sized chunks – don’t be too neat about it! The juices are what makes this salad special, so let them flow right into your bowl. For the cucumber, I like to slice it into half-moons about ¼-inch thick – that perfect crunch is everything. The red onion? Thin slices are key here. If raw onion bites back too much for you, just soak the slices in cold water for 10 minutes first. Trust me, it makes all the difference!

Making the Dressing

Now for the magic potion! In a small bowl, whisk together your olive oil and vinegar like you mean it. Add that minced garlic (I sometimes cheat and use a microplane – shhh!), then season with salt and pepper. Taste as you go – you want that perfect balance where the vinegar makes your mouth water just a little, but doesn’t overpower. The dressing should make you go “Mmm!” when you dip a bread cube in it.

Assembling the Panzanella

Here comes the best part – the big toss! Dump your bread cubes into the bowl with all those gorgeous vegetables. Pour the dressing over everything and gently mix with your hands (clean ones, please!). Let it sit for about 10 minutes – this is when the magic happens. The bread soaks up all those incredible flavors like a sponge. Right before serving, tear that fresh basil over the top (never cut it with a knife – we’re not savages!). Give it one last gentle toss, and boom – you’ve got summer in a bowl!

Panzanella Tips for Success

Here are my hard-earned secrets for Panzanella perfection (learned through many, many delicious trials!):

• The bread matters – truly stale is best! If your bread’s too fresh, toast the cubes lightly first to dry them out
• Salt your tomatoes – just a pinch draws out those incredible juices that soak into the bread
• Taste your dressing before pouring – the vinegar should make your mouth water but not pucker
• Don’t skimp on resting time – those 10 minutes transform good Panzanella into great Panzanella
• Add extras last – toss in capers, olives or cheese right before serving so they keep their texture

Follow these tips, and you’ll be making Panzanella like a Florentine nonna in no time!

Panzanella Variations

Oh, the possibilities! Once you’ve mastered the classic, try these fun twists:

• Caprese-style: Add fresh mozzarella pearls and swap basil for arugula – instant upgrade!
• Grilled veggie: Toss in some charred zucchini or bell peppers for smoky depth
• Greek vibes: Use oregano instead of basil, add feta and kalamata olives
• Protein boost: Fold in canned tuna or chickpeas to make it a full meal
• Winter version: Roast the tomatoes first when summer’s bounty is gone

The beauty of Panzanella? It’s practically begging for your personal touch!

Serving Suggestions for Panzanella

This bright, flavorful salad is crazy versatile! I love serving it alongside grilled chicken or juicy steak – the acidity cuts through rich meats beautifully. For seafood lovers, it’s magic with grilled shrimp or lemony salmon. Honestly though? Sometimes I just eat a giant bowl by itself for lunch (no shame!). It’s perfect for picnics, potlucks, or those lazy summer evenings when you want something satisfying but not heavy. Oh, and pro tip? Leftovers make an incredible next-day breakfast with a fried egg on top!

Storing and Reheating Panzanella

Here’s the truth – Panzanella is best eaten fresh, but if you must store it, pop it in the fridge for up to 8 hours (any longer and the bread gets too soggy). No freezing – it’ll turn into mush! The veggies will release more liquid as it sits, so you might need to drain some juice before serving leftovers. Honestly? I just make smaller batches as needed – it’s so quick to throw together, and nothing beats that first perfect bite!

Panzanella Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates (your tomatoes might be juicier, your bread denser, etc.). Per generous serving, you’re looking at:

• Calories: About 250 – light but satisfying!
• Fat: 15g (mostly the good kind from olive oil)
• Carbs: 25g – thank that delicious bread
• Fiber: 3g from all those fresh veggies
• Protein: 5g – not bad for a salad!

The best part? You’re getting real, whole-food ingredients that actually nourish you while tasting amazing. Now that’s what I call a win-win!

Frequently Asked Questions About Panzanella

Let me answer the questions I get asked most about this delicious bread salad!

Can I use fresh bread instead of stale?
Technically yes, but you’ll miss that perfect texture! Fresh bread turns mushy – if you must, toast the cubes lightly first to dry them out. The magic happens when stale bread soaks up dressing without falling apart.

How long does Panzanella keep?
Honestly, it’s best within 4 hours of making. The bread keeps absorbing liquid, so by day two it’s more like a savory bread pudding (still tasty, just different!). If prepping ahead, store dressing separately and combine last-minute.

Can I make it gluten-free?
Absolutely! Use your favorite GF bread – just make sure it’s sturdy enough. I’ve had great results with day-old gluten-free sourdough. The texture holds up surprisingly well!

What if I don’t have red wine vinegar?
No worries! White wine vinegar works great, or even lemon juice in a pinch. The key is that bright acidity to balance the olive oil. Just adjust to taste – you want that perfect tangy kiss.

Is Panzanella a main dish or side?
Both! I often eat a big bowl as a light lunch, but it’s also fantastic alongside grilled meats. Add some protein like chickpeas or cheese if you want to make it heartier.

15-Minute Panzanella: The Irresistible Bread Salad You’ll Crave

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A classic Italian bread salad made with stale bread, fresh tomatoes, cucumbers, and onions. Simple, refreshing, and perfect for summer.

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Ingredients

Scale 1x2x3x

• 4 cups stale bread, cubed
• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine bread, tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Let sit for 10 minutes to allow flavors to blend.
5. Add fresh basil before serving.

Notes

• Use day-old bread for best texture.
• Adjust vinegar and salt to taste.
• Add olives or capers for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Keywords: Panzanella, Italian bread salad, summer salad, tomato salad