Panzanella Salad with the Best Dressing (VIDEO)
Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing. Try this bread salad once and it will become an instant favorite. Tomato Panzanella is right up there with our popular Cucumber Tomato Avocado Salad.
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Our garden produces so many tomatoes and tons of basil in summer and we love creative and delicious ways to take advantage of them at their peak of freshness before we start freezing batches of Roasted Salsa and Canning Tomatoes. My whole family loves this tomato salad, even my 11-year old son who otherwise doesn’t like tomatoes, but went back for refills.
Panzanella Video Tutorial
Watch how to make this Panzanella recipe (and you’ll even learn how to make homemade croutons). There are so many reasons to love this recipe:
- Leftover bread – this is the best way to use up leftover bread, particularly crusty, hearty bread like sourdough or Ciabatta which is a sad thing to go to waste.
- Ripe Tomatoes – while most salads call for firm tomatoes, Panzanella is marvelous with tomatoes that are a bit overripe and at their peak of sweetness.
- Make-Ahead – you can pre-make the croutons (they will keep up to a week at room temperature).
- The Best Dressing – you’ll love this simple red wine vinegar, garlic, and olive oil vinaigrette. It’s light, vibrant, and adds tons of flavor to this salad. You can also make it ahead.
What is Panzanella?
Panzanella is a Tuscan Salad that is popular throughout Italy. It is a chopped salad with toasted bread, tomatoes, onions, and fresh basil. The salad is soaked in a simple vinaigrette dressing that makes every bite mouthwatering and delicious.
What is the Best Bread for Panzanella?
A sturdy stale bread works best and is less likely to become soggy from the dressing, which makes this a brilliant way to use up leftover bread. These are the best bread varieties for Panzanella:
- Ciabatta Bread – with a thick crust and alveolar holes that keep it from getting soggy
- Baguette – also crusty on the outside, spongy inside, similar to our Wreath Bread.
- Sourdough Bread – this has a different flavor profile that you’ll love
- Focaccia Bread – this makes for some super tasty croutons.
How to Make Panzanella Salad
1. Toast the Bread: slice your stale crusty bread into 1-inch pieces. Drizzle with 2 Tbsp olive oil and a pinch of salt. Scatter on a baking sheet and bake at 400˚F for 9-11 minutes then set aside to cool. Note: Edges should be golden brown and fully dried through so the bread doesn’t get soggy.
2. Make the Dressing: combine vinaigrette dressing ingredients (extra virgin olive oil, red wine vinegar, grated garlic, salt, and pepper) and whisk to combine.
3. Toss Salad: Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. Drizzle on the dressing 15-20 minutes before serving and toss gently to combine. Garnish with more basil.
Variations
We love changing up this salad based on what we have on hand. Some of our favorites are:
- Cheese – adding fresh mozzarella or feta cheese adds protein and adds a little salty bite
- Chicken – add diced Rotisserie Chicken to make this a Chicken Panzanella
- Salami – adds that salty bite that we find irresistible, like in our Pasta Salad.
- Colorful Tomatoes – use a variety of heirloom or cherry tomatoes or both. The more colorful, the better!
- Cucumbers are delicious, but they tend to get juicy so consider seeding them.
- Olives – add your favorite olives to turn this into a Greek Panzanella
What to Serve with Panzanella Salad
This salad can be served as a side salad or as a light and satisfying lunch. The addition of toasted bread and mozzarella cheese makes it hearty and satisfying. We love to pair it with these Italian-Inspired Dishes:
Panzanella Salad Recipe
Ingredients
For the Tomato Panzanella Salad:
- 6 oz crusty bread*, (1/2 loaf) cut into 1-inch cubes (6 cups)
- 2 Tbsp extra virgin olive oil
- 1/8 tsp sea salt
- 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
- 8 oz fresh mozzarella, halved mozzarella pearls
- 1/2 medium red onion, thinly sliced
- 1/2 cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish
For the Vinaigrette Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, grated
- 1/2 tsp salt, or to taste
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
- In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
- Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this salad for lunch today and as usual, it was amazing. However, I really love, love, love your Italian dressing recipe and I had some already made in the refrigerator and that’s what I used.
Hi Kathy! That sounds great. Thanks for sharing, glad you love the recipe.
I made this an the only must have it was missing was avocado. added that then everrything was perfect
I’m glad you loved it, Linda! Thank you for sharing.
I’m going to make the entire recipe but want to save some croutons leftover for tomorrow. How do I keep the cooled croutons crunchy for the next day?
Hi Kathy, we like to store croutons in a resealable plastic bag with as much air removed as possible.
We loved this recipe. I made the croutons in the air fryer from focaccia and ate half of them before I served the salad. Will be definitely making this again.
Hi Jo! I can eat these croutons all by themselves lol! So glad you enjoyed this recipe! 🙂
Hi
Is it possible to replace red wine vinegar with a different vinegar ?
Thanks
Hi Sharif, I have only tried this with a different vinegar, so I can’t advise. Balsamic may work here, but it will change the flavor profile. If you experiment, let me know how you liked the recipe.
Want to try this recipe! Am wondering if can use balsamic vinegar instead of red wine vinegar?
Hi Becky! I have only tried this with red wine vinegar, so I can’t advise. Balsamic may work here, but it will change the flavor profile. If you experiment, let me know how you liked the recipe.
Amazing! Love this as an alternative to the traditional caprese salad!!! Soooo delicious!!!
I’m glad you liked it!
I will try the salad.
It look delicious.
And just to let you know I found the shark infron of the olive oil.
Thank you kindly for sharing your recipes.
Hi Mirna! Thank you. I hope you love this salad!
Hi love the salad, I was telling my husband who is deaf, and planning to make the salad tonight. thank for the recipe. Loves it.
Lisa
I’m so glad he loved that! Thank you for sharing that with me, Lisa!
I too enjoy your recipes and all the extra helpful info. I’m asking what kind of bread did you use in the video? I could only find the take & bake ciabatta. I baked it but it didn’t seem the best because there were quite a few hollow areas. Will try another bread.
Hi Kathy! I have made this salad with sourdough and Ciabatta! They both work great in my experience. They both will have holes more or less depending on the loaf you purchase. It’s hard to tell without seeing the inside of the bread loaf. I hope you have more success on your next attempt.
Hi Natasha,
I have all the Ingredients for this recipe and definitely going to make this for dinner and can’t wait to eat it. Thanks for another great recipe!
Hi Karen! You’re very welcome. I really do hope you enjoy it. 🙂
I saw sharky! He popped up at your right and peaked over the chopping board. This salad is like Bruschetta appetizers (which I love), but even better. I will be trying this one. How very elegant. Your cooking videos are definitely my favorite online. I always learn something new and useful. Thank you!
That is very kind, Bobbie! So glad you enjoy my recipes. I hope you love this salad! 🙂
Natasha, I’m making this tonight. Looks so refreshing and light. Yur the Best. Keep the recipes coming. You have a very handsome son.
Thank you, Sandy! I hope you love this recipe.
Love your recipes, this one looks fabulous so gonna try. Thanks for sharing! 👩🏻🍳
You’re very welcome!
wonderful with arugula too and big green olives. this recipe is quick and healthy love it!!
Thank you for the review, Candace!
Absolutely delicious – everyone I make it for wants the recipe. It is my new go-to salad for events now!
Great to hear that, Mary! Thanks a lot for sharing that with us.
Made this recipe for the first time today. A great discovery!
That’s so great! It sounds like you have a new favorite!
Amazing!!!! Fresh tasting. Great side with juicy roast chicken. I added slivers of crunchy toasted Genoa salami.
Yum! That’s just awesome! Thank you for sharing your wonderful review, Melanie!
Love your recipes. This was spot on. I used balsamic cause I have giant Costco bottle and added grilled chicken. Having leftovers tonight. Yum!
That’s awesome, Mary! So great to hear that you loved this recipe!
This is the best salad, exactly as written. Love it.
Thank you, Ruth!
You have been posting videos on my page and I love your recipes and your style of cooking: chopping, breading, etc and I love you and your family…I am so happy to be a part of your blog. Thank you.
Aww! I’m so glad you’re enjoying my videos and recipes, Madeline! Are you seeing them come through your Facebook page? 🙂
You are adorable! And best of all—you make things look pretty easy. Love this website-it’s now in my “favorites!”
Thank you for that wonderful compliment, Judy!
Me and friend had a salad off, I made mine with salami and she made hers with chicken, it was really nice both ways. Great recipe
YUm! Love that! Thank you for sharing this great review with me, Gabor!
You must let this salad rest in the refrigerator at lease 4 to 6 hours until it all gets marinated together. Otherwise it will have no taste.
Thank you so sharing that Armstrong! We love it fresh but that sounds tasty!
Hi Natasha, I am very interested in trying out this recipe, can I use store bought croutons or do you recommend in making them?
I love the flavor and texture of the homemade croutons, but if I were to use a store-bought crouton, I would probably go for the ones from Costco made out of focaccia bread.
Made this with pepperoni and green olives. Soooo good!
Still waiting for your Food Network show!!
You’re so nice! Thank you! I’m so glad you enjoyed it!
Love your recipes they are simple and what most people like to eat. I can’t eat a lot of onions so I omit them with a lot of your recipes. Keep the good stuff coming.
Sounds good, Shirley. So great to hear that you’re enjoying my recipes!
OMG! This is my new favourite! Only change was feta cheese instead of mozzarella as that’s what I had. It was a big hit!
D E L I S H!
That’s just awesome Pat! Thank you for sharing that wonderful review!
can you get your bread ready ahead of time and then make the whole thing later in the day?
Hi Michelle, yes that would work great to make the bread ahead.
I just loved all of the delicious flavors in this salad! And the homemade croutons were the perfect touch!
Hi Stephanie, I’m so glad to hear you loved the flavors. That dressing really takes it over the top and the croutons of course!
I am really enjoying your recipes and am looking forward to more ‘meat-free’ recipes – though I have certainly made your meatloaf several times!
Thanks for your good feedback and suggestion, Wendy!
Just perfect for my garden grown tomatoes and basil!! Thanks for sharing!
You’re welcome Olga! I’m happy you enjoyed that!
My husband has always maintained that croutons with dressing and a few other toppings is a salad. You just proved him right. Deliciously right! Fresh, bright, and oh, so yummy!
I’m so glad! Thank you so much for sharing this wonderful feedback with me Betsy!
Yummy! My family loved this salad. It’s so so good with all the ripe tomatoes we have now. The perfect thing to make with tomatoes. Thanks!
You’re welcome!! The garden is full of them and this is seriously the best salad for fresh tomatoes!