Panzanella Salad

Our Panzanella Salad recipe is a medley of crisp, garlic-infused bread, juicy tomatoes, and cucumbers, all dressed in a zesty vinaigrette.

Dive into the heart of the Mediterranean with every bite of this vibrant Panzanella Salad. A timeless dish, Panzanella is a testament to the Italian knack for transforming simple ingredients into culinary masterpieces.

At its core, this Panzanella Salad brings together golden hunks of garlic-infused crusty bread, ripe tomatoes, crisp cucumbers, and sharp red onions. But what makes this dish truly sing are the accents – aromatic basil and tangy capers, all brought together with a splash of red wine vinegar and a generous drizzle of extra virgin olive oil.

While the exact origins of Panzanella are not clear, it was originally a way to use up stale bread. Over time, the recipe evolved and additional ingredients like tomatoes were added to create the Panzanella we know and love today.

Whether you’re looking to brighten up your summer table, seeking a refreshing side for your alfresco dining, or simply in the mood for a salad that packs a punch, this Panzanella Salad is sure to delight.

How to Store Leftover Panzanella

Panzanella is best served the same day it is prepared, but will keep fairly well for up to two days when stored in an airtight container in the refrigerator. Do not freeze leftovers.

If planning to make ahead, prepare your ingredients and store separately. Assemble and dress when ready to serve.

About the Ingredients for Panzanella

Tomatoes – Use ripe, flavourful tomatoes. I used three different types of tomato including on the vine, Axiany and Sundrop cherry tomatoes.

Salt – The only salt we are using is for salting the tomatoes since we are using the tomato juice to make the dressing. Salting tomatoes removes water from the flesh of the tomatoes so you end up with firm tomatoes.

Oil – You want to use extra virgin olive oil for toasting the bread, as well as for making the dressing. Use high quality oil for best results.

Garlic – Fresh garlic only, do not substitute with garlic powder.

Bread – Sourdough or ciabatta bread are best here. It should be day old, fresh bread will get soggy and weird even after toasting.

Cucumber – If you use English cucumber there is no need to peel and remove the seeds. Instead simply slice thick and cut in quarters. If you use other types of cucumber you may need to peel and remove the seeds.

Onion – Small pieces of red onion taste delicious in this salad. Do not use large chunks, it can easily overwhelm the other flavours.

Capers – Also not traditional in Panzanella, but they add a nice bit of briny flavour that works very well.

Basil – Lots of fresh basil adds tons of flavour. If can’t get any you could use dried basil in the dressing instead. Chiffonade the basil and add just before serving for the best flavour.

Vinegar – Red wine vinegar is best here in my opinion but balsamic is a good substitute.

Looking for More Italian Inspired Recipes?

Check out more of my favourite Italian inspired recipes!

Bring delicious Italian flavours together in one easy side dish with this colourful antipasto pasta salad. Perfect for any occasion!

Make a delicious lunch in no time with this quick and easy caprese sandwich recipe featuring Pesto, fresh mozzarella, tomato, and basil.

When the weather begins to turn cold, snuggle up with this cozy & Creamy Cavatappi Pasta with Italian Sausage. It’s a tasty family dinner.

How to Make Panzanella Salad

Yields: 8 Servings | Prep time: 15 minutes | Cook time 10 minutes

Ingredients:

• 2 pounds (1 kg) mixed tomatoes, halved if small, bite sized wedges if large
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, sliced
• 5-6 cups day-old sourdough or ciabatta bread, 1-inch cubed
• 1 English cucumber, cut into 1-inch pieces
• ½ cup red onion, sliced thin
• 2 tablespoons capers
• ½ cup fresh basil leaves, chiffonade

For the Dressing:

• 2 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon black pepper
• 2 cloves garlic, minced

Directions

Place the tomatoes in a colander set over a large bowl. Sprinkle with salt and toss well. Set aside for 10 minutes to draw out the juices. Reserve the tomato juice for the dressing.

Heat a large skillet over medium heat, then add 2 tablespoons olive oil along with the sliced garlic. Cook until fragrant, about 30 seconds. Then remove the garlic from the oil and discard.  Add the cubed bread to the skillet and toss, cook the bread until just golden, then remove from pan to cool.

In a large serving bowl, add the tomatoes from the colander, cucumbers, red onion, and capers. Toss gently.

Add dressing ingredients to the bowl holding the tomato juice and whisk together. Pour over the salad, add the basil, and toss to combine.

Let sit for 5 minutes before serving, giving it a quick toss before serving.