Dinner

Panzanella Salad Recipe

Name: Panzanella Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz. white country bread; 1/4 cup extra-virgin olive oil; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 lb. ripe tomatoes, sliced into wedges; 1 1/2 tsp kosher salt; 1/2 shallot or red onion, thinly sliced; 1/2 cup fresh basil leaves; 3 tbsp red wine vinegar; 1 1/2 tsp Dijon mustard; 6 tbsp extra-virgin olive oil; 1/2 tsp kosher salt

Bylilan Sage July 22, 2026July 22, 2026

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Introduction

Panzanella is a classic Italian bread salad that celebrates ripe tomatoes and crusty bread. This refreshing dish is perfect for warm weather and makes great use of day-old bread to soak up a tangy, flavorful dressing.

A close-up image of a salad in a white bowl filled with three main layers: the bottom layer has thick, bright red tomato wedges with a soft, juicy texture; scattered on top are thin, translucent white onion rings; the top layer is crunchy, golden brown toasted bread pieces with a rough texture and some small green basil leaves sprinkled throughout, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. white country bread
1/2 cup extra-virgin olive oil, divided
2 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 lb. ripe tomatoes, sliced into wedges
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 shallot or red onion, thinly sliced
1/2 cup fresh basil leaves

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Cut bread into 1-inch-thick slices, then tear into approximately 1-inch pieces and transfer to a large bowl. Drizzle with 1/4 cup olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Spread bread pieces in a single layer on a large unlined baking sheet.
Step 2: Bake the bread croutons until crisp and golden brown, about 15 minutes. Transfer to a wire rack and let cool completely.
Step 3: Meanwhile, place tomatoes in a large colander or fine-mesh sieve set over a large bowl. Toss with 1 1/2 teaspoons salt and let sit for 15 minutes to drain excess juice.
Step 4: In a medium bowl or glass measuring cup, whisk together red wine vinegar, Dijon mustard, and remaining 1/2 teaspoon salt. Add 3 tablespoons of the tomato juice collected from the bowl and whisk to combine. While whisking, slowly drizzle in the remaining 6 tablespoons olive oil to emulsify the dressing.
Step 5: Remove the colander from the bowl and discard (or save) any remaining tomato juice. In the bowl with the dressing, toss the cooled croutons until well coated. Top with the drained tomatoes and let sit for about 10 minutes to allow the bread to absorb the dressing.
Step 6: Add the thinly sliced shallot and fresh basil leaves to the bowl. Gently toss to combine and serve.

Tips & Variations

Use slightly stale bread for the best texture; fresh bread may become too soggy.
Substitute red wine vinegar with balsamic vinegar for a sweeter dressing.
Add cucumber or roasted peppers for additional crunch and flavor.
For a protein boost, top with grilled chicken or mozzarella balls.

Storage

Panzanella is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. The bread will continue to soften over time. To refresh, let the salad sit at room temperature for about 30 minutes before serving. Avoid storing for longer to prevent sogginess.