This Panzanella Salad Recipe is a rustic Tuscan classic made with crusty bread, ripe tomatoes, and a bright red wine vinaigrette. It’s a refreshing summer dish that highlights juicy seasonal produce while delivering authentic Italian flavor.
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YOU WILL LOVE THIS ITALIAN BREAD AND TOMATO SALAD
Truly a delicious way to make the best of tomato harvest. This Italian Bread and Tomato Salad is a perfect balance of crispy, chewy bread cubes, sweet vine-ripe tomatoes, and a tangy homemade dressing. It’s easy, customizable, and makes a stunning side dish for summer meals or a light main course. Perfect to pair with grilled chicken, steak, lamb chops, pasta dishes, or pizza.
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- YOU WILL LOVE THIS ITALIAN BREAD AND TOMATO SALAD
- INGREDIENTS FOR PANZANELLA SALAD
- HOW TO MAKE PANZANELLA SALAD (ITALIAN BREAD AND TOMATO SALAD)
- TOMATOES THAT WORK WELL WITH THIS SALAD
- LET’S TALK MOZZARELLA!
- EQUIPMENT
- HISTORY: WHAT IS PANZANELLA ANYWAY?
- TOMATO GROWERS THAT MAKE A DIFFERENCE
- Panzanella Salad (Italian Bread and Tomato Salad)
INGREDIENTS FOR PANZANELLA SALAD
- Rustic Sourdough Bread – Provides chewy texture and a toasty flavor that soaks up the tomato juices without becoming mushy.
- Extra Virgin Olive Oil – Adds richness and depth while helping the bread toast to golden perfection.
- Kosher Salt – Enhances the natural sweetness of the tomatoes and balances the dressing.
- Tomatoes – Juicy and ripe, they are the star of the salad, creating the base for flavor and moisture. Tomatoes are high in vitamin C and antioxidants.
- Shallots – Offer a gentle, sweet onion flavor that complements the tomatoes without overpowering them.
- Fresh Basil – Brings freshness and a fragrant herbal note that ties the salad together.
- Burrata – Creamy and indulgent, this cheese adds richness and balances the acidity of the vinaigrette.
- Green Olives – Contribute a salty, briny bite that contrasts beautifully with the sweet tomatoes.
- Red Wine Vinegar – Provides a tangy kick that brightens and balances the salad.
- Garlic – Infuses the vinaigrette with savory depth and warmth.
- Dijon Mustard – Helps emulsify the vinaigrette while adding a subtle tang.
- Fresh Thyme – Adds earthy, aromatic notes that pair well with the tomato and bread base.
- Black Pepper – Finishes the vinaigrette with a gentle spice and complexity.
HOW TO MAKE PANZANELLA SALAD (ITALIAN BREAD AND TOMATO SALAD)
- Prep the Oven: Heat the oven to 400°F (200°C).
- Toast the Bread: In a large mixing bowl, toss the bread cubes with a drizzle of olive oil and a pinch of kosher salt. Spread on a sheet pan and bake for 10 minutes, until golden and crisp on the edges but still slightly chewy inside. (Save the mixing bowl for later.)
- Optional Croutons: If using stale sourdough, cube and dry it in the oven for a few days until firm. Store in a sealed container until ready to use.
- Make the Vinaigrette: In a small bowl or jar, whisk the red wine vinegar, olive oil, garlic, Dijon mustard, thyme, and black pepper until blended.
- Dress the Tomatoes: Add the diced tomatoes to the reserved mixing bowl. Pour in half the vinaigrette and toss gently. Let sit a few minutes to release juices.
- Assemble the Salad: Add the bread cubes, shallots, and olives to the tomatoes. Toss gently, then let rest for 10 minutes so the bread can soak up flavor.
- Finish and Serve: Transfer to a serving platter. Top with basil and burrata, then drizzle with the remaining vinaigrette. Serve immediately.
TOMATOES THAT WORK WELL WITH THIS SALAD
I enjoy summer heirloom, campari, cherry, grape, or cocktail are some of my favorites. However, any kind of tomatoes will work in tomato panzanella. I prefer vine ripe tomatoes, when in season.
LET’S TALK MOZZARELLA!
When it comes to cheese, you really can’t go wrong in a Panzanella. Mozzarella keeps the salad light and classic, offering a mild creaminess that lets the tomatoes shine. Burrata takes it up a notch with its decadent, creamy center that melts into the bread and vinaigrette. Mozzarella di Buffala brings a tangy richness and a touch of Italian authenticity that deepens the flavor profile. Each cheese highlights the tomatoes, bread, and dressing in its own way, so you can tailor your Panzanella to match your mood or the occasion.
Mozzarella
The classic fresh Italian cheese, made from cow’s milk. It’s firm yet tender, with a delicate milky flavor and stretchy texture. Works well in Panzanella because it adds creaminess without overpowering the tomatoes or vinaigrette.
Burrata
Burrata starts as mozzarella but is formed into a pouch and filled with stracciatella (shredded mozzarella mixed with cream). When cut open, it spills its luscious creamy center, making it rich, indulgent, and perfect for a salad that deserves a little luxury. In Panzanella, burrata creates creamy pockets that balance the acidity of the tomatoes and the briny olives.
Mozzarella di Bufala (Buffala)
Made from the milk of water buffalo (mostly raised in southern Italy). It has a tangier, more robust flavor and softer texture than cow’s milk mozzarella. Its slightly higher fat content gives it a richer mouthfeel, which pairs beautifully with ripe summer tomatoes.
EQUIPMENT
- Large mixing bowl – for tossing the bread and assembling the salad
- Small bowl or jar – to whisk or shake up the vinaigrette
- Baking sheet – for toasting the bread cubes
- Sharp knife – for dicing tomatoes, slicing shallots, and tearing basil
- Cutting board – sturdy surface for prep work
- Whisk – to emulsify the dressing
- Tongs or salad spoons – for gently tossing the salad
- Serving platter or shallow bowl – to plate and serve the finished dish
HISTORY: WHAT IS PANZANELLA ANYWAY?
Panzanella is a traditional Italian bread salad originating from the Tuscany region. The name "panzanella" is derived from the Italian words "pane" (meaning bread) and "zanella" (meaning small basket). Historically, it was a way to use up stale or leftover bread, preventing it from going to waste.
The salad typically consists of chunks of stale bread, tomatoes, cucumbers, onions, and basil, mixed with olive oil, vinegar, salt, and pepper. Sometimes, additional ingredients like olives, capers, or mozzarella may be added to enhance the flavors.
The bread is a key component of panzanella, as it soaks up the dressing, juices from the vegetables, and olive oil, resulting in a flavorful and hearty dish. Panzanella is a refreshing and delicious summer salad, perfect for using ripe tomatoes and other seasonal vegetables.
TOMATO GROWERS THAT MAKE A DIFFERENCE
In 1942, during a time when headline news was about war and factories, Grover Hutcherson and his daughter Fran resurrected a burnt-out Indiana cannery, not just to save a building, but to help feed troops with home-grown goodness. That act of service sparked a family tradition: for four generations, the Reichart-Hutcherson family has partnered closely with local farms, forming relationships that go beyond contracts, they’re deeply personal bonds built on mutual respect and shared purpose. This enduring devotion ensures each tomato they grow isn’t just ripe, it’s nurtured by a community that protects flavor itself.
Panzanella Salad (Italian Bread and Tomato Salad)
Ingredients
The Bread
- 5 oz Eustic sourdough tartine bread (140 g)
- Extra virgin olive oil
- Kosher salt
The Salad
- 2 ¼ lb ripe tomatoes of choice (1 kg)
- 2 shallots thinly sliced
- ½ cup packed fresh basil (12 g) torn
- 4 oz fresh burrata (115 g)
- 3 oz green olives of choice (85 g)
The Red Wine Thyme Vinaigrette
- ¼ cup red wine vinegar (60 ml)
- ½ cup extra virgin olive oil (120 ml)
- 2 garlic cloves minced
- ½ teaspoon Dijon mustard (2.5 g)
- 1 teaspoon fresh thyme leaves (1 g), from about 3 sprigs
- Black pepper to taste
Instructions
- Prep the Oven: Heat the oven to 400°F (200°C).
- Toast the Bread: In a large mixing bowl, toss the bread cubes with a generous drizzle of extra virgin olive oil and a pinch of kosher salt until well coated. Spread the cubes on a sheet pan and bake for about 10 minutes, or until golden. The edges should be crisp, it’s okay if the centers remain slightly chewy.5 oz Eustic sourdough tartine bread, Extra virgin olive oil, Kosher salt
- Optional Make-Ahead Croutons: If you have stale sourdough, cube it and let it dry in the oven for a few days until hard and firm. Store in a sealed container until ready to use as “croutons” or for this salad.
- Make the Vinaigrette: In a small bowl or jar, whisk together the red wine vinegar, extra virgin olive oil, garlic, Dijon mustard, thyme, and a good pinch of black pepper until emulsified.¼ cup red wine vinegar, ½ cup extra virgin olive oil, 2 garlic cloves, ½ teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, Black pepper
- Dress the Tomatoes: Place the diced tomatoes in the reserved mixing bowl. Pour in half of the vinaigrette and toss gently with your hands. Set aside for a few minutes to allow the tomatoes to release their juices.2 ¼ lb ripe tomatoes of choice
- Assemble the Salad: Add the toasted (or dried) bread cubes, shallots, and green olives to the bowl with the macerated tomatoes. Toss gently to combine, then let the salad rest for about 10 minutes so the bread can soak up the juices.2 shallots, 3 oz green olives of choice
- Finish and Serve: Transfer the salad to a serving platter. Top with torn basil leaves and creamy burrata (or buffalo mozzarella). Drizzle with the remaining vinaigrette and serve immediately.½ cup packed fresh basil, 4 oz fresh burrata
Notes
Nutrition
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