Tuscan-Style Panzanella Salad

This Tuscan-style panzanella salad is made with crispy pan-fried bread, bursting cherry tomatoes, and a sweet balsamic dressing. Simple ingredients made into the most delicious salad that is a staple for any summer barbecue or picnic! 

A clear bowl on a white counter with Panzanella salad.

This panzanella salad will make anyone a salad lover. It’s fresh, loaded with summer veggies, and topped with crispy pan-fried bread and a sweet balsamic vinaigrette. Satisfying, DELICIOUS, and super simple to make!

My husband is crazy about this salad and is one of his most frequent requests as of late! It’s definitely a go-to summer salad for picnics or barbecues.  

What is Panzanella Salad?

Panzanella is very popular is certain parts of Italy and was originally created to use up stale or leftover breads. The bread is then sautéed in olive oil so that the texture is crisp on the outside yet soft on the inside.  This salad usually consists of crispy bread, tomatoes, basil, and an olive oil dressing. It can be made in many different variations and is a staple recipe for summertime cooking! 

How to Make Panzanella Salad

A wooden spoon stirring frying bread in a black cast iron skillet.

  1. Fry the bread in a warmed skillet pan that is sprayed with oil or with 1 Tablespoon of oil for 2 to 4 minutes. Stir often to avoid bread burning. 
  2. Whisk vinaigrette ingredients together in a liquid measuring cup (1/3 cup oil, 1/4 cup balsamic, 3 Tablespoon honey/coconut sugar, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder).
  3. Then arrange salad your panfried bread over top of vegetables with dressing drizzled over top. Yum! 

A clear bowl on a white counter with Panzanella salad.

Extra Tips And Substitutes 

  • Extra ingredients to add to your panzanella salad: For veggies you can use your favorite greens, cucumbers, peppers, and red onions. I also love adding mozzarella cheese to this salad as well. 
  • Leafy Greens: You can use any type of greens for the base of your salad. I recommend arugula, spinach, chopped kale, and mixed greens. 
  • Bread: You can use any type of french bread or rolls for the bread in this salad. I prefer ciabatta for it’s taste and texture. When fried it isn’t tough, but it perfectly crispy on the outside and soft on the inside. 

More Delicious Salads To Enjoy

A clear bowl on a white counter with Panzanella salad.

If you tried this Tuscan-Style Panzanella Salad recipe or any other recipe, don't forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A clear bowl on a white counter with Panzanella salad.

Tuscan-Style Panzanella Salad

This Tuscan-style panzanella salad is made with crispy pan-fried bread, bursting cherry tomatoes, and a sweet balsamic dressing. Simple ingredients made into the most delicious salad that is a staple for any summer barbecue or picnic! 

Servings 6
Prep Time: 10 mins
Total Time: 10 mins

Course: Salad, Side Dish
Cuisine: American, Italian
Tags: how to make panzanella salad, panzanella salad, what is panzanella salad
Calories: 376 kcal

Ingredients

  • 2 cups ciabatta bread, cubed
  • 1 Tablespoon olive oil
  • 1 1/2 cups cherry tomatoes, halved
  • 1 avocado, sliced
  • arugula or spinach
  • 3 Tablespoons fresh basil, chopped

Balsamic Dressing

Instructions

  1. Heat cast iron skillet or pan on medium heat with oil. Panfry bread for 2 to 4 minutes until edges of bread are golden brown and crispy. Stir often so bread doesn't burn. 

  2. Whisk all vinaigrette ingredients together in a bowl. 

  3. Arrange salad with arugula, tomatoes, avocado, basil, fried bread, and dressing drizzled over top. Yum! See notes for extra ingredients you can add to this salad. 

Notes

Tips

  • Extra ingredients to add to your panzanella salad: For veggies you can use your favorite greens, cucumbers, peppers, and red onions. I also love adding mozzarella cheese to this salad as well. 
  • Leafy Greens: You can use any type of greens for the base of your salad. I recommend arugula, spinach, chopped kale, and mixed greens. 
  • Bread: You can use any type of french bread or rolls for the bread in this salad. I prefer ciabatta for it's taste and texture. When fried it isn't tough, but it perfectly crispy on the outside and soft on the inside. 
Nutrition Facts
Tuscan-Style Panzanella Salad
Amount Per Serving
Calories 376 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Sodium 80.5mg 3%
Total Carbohydrates 20.7g 7%
Sugars 11.8g
Protein 2.5g 5%
Vitamin A 2%
Vitamin C 14%
* Percent Daily Values are based on a 2000 calorie diet.
Instagram

Did You Make This Recipe?

I wanna see! Share your photos and tag @asimplepalate #asimplepalate.

avatar
About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
More about Bethany →

Leave a Reply

Your email address will not be published. Required fields are marked *

2 Comments