Panzanella Salad is a fresh and colorful Italian classic that transforms simple ingredients into a satisfying dish. I combine juicy tomatoes, crisp cucumbers, creamy mozzarella, fragrant herbs, and crunchy toasted bread with a homemade vinaigrette to create a salad that is full of vibrant Mediterranean flavors. It works beautifully as a light lunch, a side dish, or a refreshing addition to any summer meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups ciabatta, baguette, or sourdough bread, stale and cut into 1-inch cubes
8 tablespoons extra virgin olive oil, divided
3 tablespoons white balsamic vinegar
2 teaspoons minced garlic
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
1½ pounds tomatoes, cut into bite-size pieces
10 ounces English cucumber, halved, seeded, and sliced
½ cup thinly sliced red onion
8 ounces fresh mozzarella pearls or cubed fresh mozzarella
½ cup torn fresh basil leaves
¼ cup chopped fresh parsley
Directions
I preheat the oven to 400°F (200°C).
I drizzle 2 tablespoons of olive oil over a large baking sheet, add the bread cubes, and toss them until evenly coated.
Then I bake the bread for about 15 minutes, tossing halfway through, until the cubes are golden brown and crisp. Then I let them cool slightly.
I whisk together the remaining olive oil, white balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
I place the tomatoes, cucumber, red onion, and mozzarella into a large salad bowl.
Next I pour the dressing over the vegetables and gently toss everything together.
I add the toasted bread cubes, basil, and parsley, then toss lightly until everything is evenly coated.
I serve the salad immediately for crispy bread or refrigerate it for a couple of hours if I prefer the bread to soak up more of the dressing.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 420 kcal per serving
Variations
I use colorful heirloom tomatoes for a more vibrant presentation.
I replace the mozzarella with crumbled feta for a tangier flavor.
And I add sliced avocado for extra creaminess.
I include grilled chicken or shrimp to turn the salad into a complete meal.
I mix in olives or capers for a salty Mediterranean twist.
Also I substitute red wine vinegar for the white balsamic vinegar to create a more traditional flavor profile.
I sprinkle toasted pine nuts on top for extra crunch.
Storage/Reheating
I store any leftover salad in an airtight container in the refrigerator for up to 2 days. The bread softens as it absorbs the dressing, creating a different but still delicious texture. If I plan to make the salad ahead, I keep the toasted bread separate and mix it in just before serving to maintain its crunch. Since this is a fresh salad, I do not reheat it.
FAQs
Can I make Panzanella Salad ahead of time?
I can prepare the vegetables, dressing, and toasted bread in advance. I combine everything shortly before serving if I want the bread to stay crispy.
What type of bread works best?
I prefer stale ciabatta, baguette, or sourdough because they hold their shape well after absorbing the dressing.
Can I use regular balsamic vinegar?
I can, although it gives the salad a darker color and a slightly sweeter, richer flavor than white balsamic vinegar.
How do I keep the bread from becoming too soggy?
I toast the bread until crisp and add it just before serving if I want to maintain its crunchy texture.
Is this salad vegetarian?
Yes, I make this recipe as a vegetarian dish. If I want it to be vegan, I simply replace the mozzarella with a plant-based alternative or omit it altogether.
Conclusion
Panzanella Salad is one of my favorite warm-weather recipes because it is simple, colorful, and bursting with fresh Mediterranean flavors. I enjoy how the crisp toasted bread, juicy vegetables, creamy mozzarella, and homemade dressing come together in every bite. Whether I serve it as a light meal, a side dish, or at a gathering, it always delivers a refreshing and satisfying combination of textures and flavors.
📖 Recipe:
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Panzanella Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Panzanella Salad is a fresh Italian bread salad featuring juicy tomatoes, crisp cucumber, creamy mozzarella, fragrant herbs, and toasted bread tossed in a tangy homemade vinaigrette. Perfect as a light lunch, side dish, or refreshing summer meal.
Ingredients
6 cups ciabatta, baguette, or sourdough bread, stale and cut into 1-inch cubes
8 tablespoons extra virgin olive oil, divided
3 tablespoons white balsamic vinegar
2 teaspoons minced garlic
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
1½ pounds tomatoes, cut into bite-size pieces
10 ounces English cucumber, halved, seeded, and sliced
½ cup thinly sliced red onion
8 ounces fresh mozzarella pearls or cubed fresh mozzarella
½ cup torn fresh basil leaves
¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Drizzle 2 tablespoons of olive oil over a large baking sheet. Add the bread cubes and toss until evenly coated.
- Bake for about 15 minutes, tossing halfway through, until the bread is golden brown and crisp. Let cool slightly.
- Whisk together the remaining olive oil, white balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper until smooth.
- Place the tomatoes, cucumber, red onion, and mozzarella in a large salad bowl.
- Pour the dressing over the vegetables and gently toss to coat.
- Add the toasted bread cubes, basil, and parsley, then toss lightly until evenly combined.
- Serve immediately for crisp bread, or refrigerate for up to a couple of hours if you prefer the bread to absorb more dressing.
Notes
Use heirloom tomatoes for extra color and flavor.
Substitute feta for mozzarella for a tangier variation.
Add avocado, grilled chicken, or shrimp for a heartier meal.
Red wine vinegar can replace white balsamic for a more traditional flavor.
Mix in olives, capers, or toasted pine nuts for added texture and taste.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep the toasted bread separate until serving if making ahead to preserve its crunch.
This salad is best served cold and should not be reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 25 mg
