Summer Panzanella Salad
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Juicy tomatoes, day-old crusty bread and fresh basil are the stars of this summer panzanella salad, a classic Tuscan bread salad that’s perfect for peak tomato season. The bread soaks up a bright tomato vinaigrette made from the tomatoes’ own juices, while garlic-fried ciabatta adds rich flavor and plenty of crunch. The final version I landed on after tons of testing recipes is loaded with fresh mozzarella, shaved zucchini and herbs for a simple summer salad that’s hearty enough for lunch but equally delicious alongside grilled chicken, steak or seafood. If you can’t get enough of summer produce, try my crowd-pleasing simple tomato sandwich or this elevated heirloom tomato galette for your next summer gret together.
Why You’ll Love This Recipe
- Peak summer flavor – Fresh tomatoes, basil and zucchini come together in a simple salad that lets seasonal produce shine.
- A flavorful homemade vinaigrette – Salting the tomatoes creates a naturally flavorful base for the dressing with very little effort.
- Great use for day-old bread – Crispy garlic-fried ciabatta soaks up the vinaigrette while still keeping a satisfying bite.
What is Panzanella?
A Tuscan chopped salad utilizing stale bread as the base. The bread is rehydrated from the dressing made from the juices of the tomatoes. I add an extra punch in this recipe by pan-frying the bread for extra richness. This bread-based “salad” does not actually have any lettuce or greens it is a popular Italian staple.
Key Ingredients in This Recipe
- Cherry tomatoes – The tomatoes are seasoned with salt to extract the juices to be made into a vinaigrette for the salad. Larger fresh tomatoes can be substituted in for the cherry tomatoes; simply remove the seeds and cut into 1″ chunks.
- White wine vinegar – This balances out the other flavors with a bit of acid. Red wine vinegar can easily be substituted.
- Dijon mustard – The Dijon adds flavor but also helps to emulsify the dressing.
- Extra-virgin olive oil – While you can use regular olive oil I typically always use extra-virgin olive oil because of the robust flavor.
- Unsalted butter – When cooking I always use unsalted butter so I have control and can adjust the seasoning using salt and pepper as I go.
- Garlic – The garlic is minced so it’s evenly distributed throughout the salad and flavors the bread.
- Ciabatta bread – I use day-old ciabatta (or another rustic Italian bread). Giving new life to stale bread, the cubed bread absorbs the dressing. I fry it in butter and olive oil for a little extra-richness!
- Zucchini – When available I buy my zucchini at the local farmers market. I like shaving the raw zucchini so it’s extremely thin. This is achieved most easily using a mandolin but the zucchini can be thinly sliced into half moons by hand.
- Basil – Fresh basil is an essential herb in Italian cooking and complements tomato and mozzarella extremely well. Flowering basil makes for a beautiful garnish on the salad.
- Parsley – I always opt for flat-leaf parsley rather than curly.
- Mozzarella – For this recipe you will want to use fresh mozzarella rather than it’s harder part-skim counter-part. To add extra creaminess substitute burrata for the mozzarella.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Don’t skip salting the tomatoes. The juices they release become the foundation of the vinaigrette, creating a dressing with much deeper tomato flavor than one made with vinegar and oil alone.
Swaps and Substitutions
- Zucchini: Replace with shaved cucumber for a slightly crisper bite.
- Cherry tomatoes: Substitute diced heirloom or vine-ripened tomatoes.
- Ciabatta: Sourdough or a rustic country loaf work just as well.
- Fresh mozzarella: Swap with burrata for an even creamier salad.
- White wine vinegar: Champagne vinegar or red wine vinegar can be substituted.
How to Make Panzanella Salad (Step-by-Step)
- Salt the tomatoes. Add the tomatoes to a medium mixing bowl and generously salt them, tossing to combine. Let the tomatoes sit for about 30 minutes to an hour, until about ¼ cup of juice from the tomatoes is in the bottom of the bowl.
- Drain the tomatoes and set aside. Whisk the juices from the tomato with the olive oil, vinegar, mustard and red pepper flakes until combined.
- Prepare the garlic bread. Heat a large sauté pan over medium-low heat, add the olive oil and heat through. Add the butter and allow to melt then add the garlic and the stale bread.
- Fry the bread. Fry the bread until golden brown all over and crisp, about 15 minutes total. Set aside and let cool.
- Toss the salad. Add the tomatoes, zucchini, basil, parsley, mozzarella and bread to a large bowl, tossing to combine.
- Assemble and serve. Drizzle the vinaigrette over the top and toss. Let the dressing sit in the bread for about 5 minutes then season to taste with salt and pepper. Serve immediately.
How to Serve This Recipe
- As a light lunch: Enjoy on its own with a crisp glass of white wine.
- With grilled meats: Pair with grilled chicken, steak, pork chops or Italian sausage.
- Alongside seafood: Serve with grilled shrimp or salmon for an easy summer dinner.
- For entertaining: Assemble just before serving so the bread stays crisp around the edges. Serve the panzanella with roast chicken legs or these simple salt and pepper chicken thighs for a crowd-pleasing dinner.
How to Store This Recipe
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Best enjoyed fresh: Panzanella tastes best within a few hours of assembling while the bread still has some texture.
- Make ahead: Prepare the dressing, vegetables and bread separately, then toss everything together 10 to 15 minutes before serving.
FAQ – Frequently Asked Questions
Panzanella is a traditional Tuscan bread salad made with stale bread, ripe tomatoes, olive oil and vinegar. The bread absorbs the flavorful juices from the tomatoes and dressing, creating a hearty, refreshing summer salad.
A sturdy bread like ciabatta, sourdough or a rustic country loaf works best because it holds its shape while soaking up the dressing. Avoid soft sandwich bread, which can become mushy.
Yes. Prepare the dressing, vegetables and toasted bread ahead of time, but wait to toss everything together until about 10 to 15 minutes before serving so the bread stays pleasantly chewy rather than soggy.
Panzanella is best enjoyed the day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The bread will continue to soften as it sits.
Summer panzanella pairs well with grilled chicken, steak, salmon, shrimp or Italian sausage. It also makes a delicious light lunch or side dish for picnics, cookouts and backyard barbecues.
Other Recipes to Try
Loved this easy salad recipe? Take a look at some of my other light lunch options beow:
- Southwest Salad with BBQ Chicken
- Heirloom Tomato & Grilled Veggie Salad with Burrata & Basil
- Spring Veggie Quinoa Bowl with Burrata
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Summer Panzanella Salad
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Ingredients:
For the vinaigrette:
- 1 pint cherry tomatoes, halved
- Kosher salt, as needed
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes
For the fried garlic bread:
- ¼ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 medium loaf ciabatta, preferably day-old bread, cut into 2” cubes
For serving:
- 1 medium zucchini, thinly shaved lengthwise
- ¼ cup (packed) basil leaves
- ¼ cup (packed) flat-leaf parsley leaves
- 8 ounces fresh mozzarella, torn into pieces
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
For the vinaigrette:
- Add the tomatoes to a medium mixing bowl and generously salt them, tossing to combine. Let the tomatoes sit for about 30 minutes to an hour, until about ¼ cup of juice from the tomatoes is in the bottom of the bowl.
- Drain the tomatoes, setting aside the juice in another small mixing bowl and setting aside the tomatoes.
- Add the olive oil, vinegar, mustard and red pepper flakes to the tomato juice and whisk to combine.
For the fried garlic bread:
- Heat a large sauté pan over medium-low heat, add the olive oil and heat through. Add the butter and allow to melt then add the garlic and bread.
- Fry the bread, turning occasionally, until golden brown all over and crisp, about 15 minutes total. Set aside and let cool.
For serving:
- Add the reserved tomatoes, zucchini, basil, parsley, mozzarella and bread to a large salad bowl, tossing to combine. Drizzle the tomato vinaigrette over the top tossing to combine.
- Let the dressing sit in the bread for about 5 minutes then season to taste with salt and pepper then serve.
Notes:
Nutrition:
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