Panzanella Salad Recipe
A vibrant Panzanella Salad Recipe bursts with rustic charm, combining crusty bread, juicy tomatoes, and fresh basil tossed in a zesty vinaigrette. This Tuscan classic is summer on a plate.
Crisp, tangy, and brimming with texture, this salad transforms day-old bread and ripe tomatoes into a refreshing dish perfect for picnics, barbecues, or light dinners.
Fresh Essentials for Panzanella Salad
- Crusty bread โ The soul of Panzanella, toasted cubes soak up dressing while staying delightfully chewy.
- Ripe tomatoes โ Juicy, sweet, and bursting with summer flavor.
- Fresh mozzarella โ Creamy pearls that add richness and contrast to the tangy vinaigrette.
- Red onion โ Thinly sliced for a sharp bite and color pop.
- Basil leaves โ Fragrant and fresh, lifting the whole salad with a garden-bright note.
- Extra virgin olive oil โ Lush base for the dressing, coating every bite with smooth richness.
- Red wine vinegar โ Tangy brightness that balances the olive oil and fresh produce.
- Garlic โ Adds subtle heat and depth to the vinaigrette.
- Sea salt and black pepper โ Essential seasoning to make every flavor sing.
How to Make This Panzanella Salad
Start by toasting the bread until golden and crisp on the edges, ensuring it wonโt turn soggy when dressed. While it cools, whisk up a bold vinaigrette of olive oil, red wine vinegar, grated garlic, salt, and pepper.
Toss juicy tomato wedges, mozzarella pearls, sharp red onion, and fragrant basil together in a large bowl. When the bread cubes are completely cool, fold them in. Just before serving, drizzle over the vinaigrette and toss gently to coat every piece.
Tips for the Best Panzanella Salad
Day-old, sturdy bread like ciabatta or sourdough is perfectโsoft insides and crunchy crusts hold up under the dressing. Always add the dressing shortly before serving to keep the bread slightly crisp. For extra flavor, rub the toasted bread with a cut clove of garlic while still warm. Try heirloom tomatoes for a burst of color and sweetness, and donโt skip the fresh basilโits fragrance makes the salad sing.
Keeping Panzanella Fresh: Storing and Serving
Panzanella is best enjoyed fresh, but leftovers can be stored in an airtight container for up to a day. The bread will soften more, creating a different but still tasty texture. If making ahead, keep the toasted bread separate and toss everything together just before serving. For a quick refresh, add a splash more vinegar and fresh basil before serving chilled or at room temperature.
Panzanella Salad Recipe
Ingredients
For the Tomato Panzanella Salad:
- 1/2 medium red onion finely sliced
- 2 lbs ripe tomatoes cut into bite-sized wedges
- 1/2 cup loosely packed basil leaves coarsely chopped, plus extra for garnish
- 6 oz crusty bread about 1/2 loaf, cubed into 1-inch pieces (approx. 6 cups)
- 2 Tbsp extra virgin olive oil
- 1/8 tsp sea salt
- 8 oz fresh mozzarella pearls halved
For the Vinaigrette Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp salt or to taste
- 1/8 tsp ground black pepper
- 2 garlic cloves freshly grated
Instructions
- Preheat the oven to 400หF. In a large mixing bowl, toss the bread cubes with 2 tablespoons of olive oil and sprinkle with sea salt. Arrange the bread on a baking sheet and toast in the oven for 9 to 12 minutes until the edges turn golden and crisp while the centers dry thoroughly. Allow to cool completely. In a separate small bowl, whisk together the vinaigrette ingredients until well emulsified, then let the flavors develop while you prepare the salad. In the same large mixing bowl, combine the tomatoes, red onion, fresh mozzarella, and chopped basil. Add the cooled toasted bread cubes. Roughly 10 to 15 minutes prior to serving, pour the vinaigrette over the salad, adding it gradually to taste. Toss gently until everything is well coated. Garnish with additional basil leaves if desired.
