Panzanella Salad (Italian Bread Salad)

A white bowl with Italian Panzanella salad in it. The salad is topped with fresh flowers and herbs, and is sitting on a wooden board with herbs and a block of cheese next to the salad.

Panzanella Salad (Italian Bread Salad)

Learn how to make Panzanella salad! A popular salad from northern Italy made with leftover bread, juicy summer tomatoes, cucumbers, and fresh basil. Drizzled over the salad is a simple olive oil and red wine vinegar dressing that brings all the flavors together! It's rustic Italian cooking at its finest.

Course Salad, Side Dish

Cuisine Italian

Keyword how to make panzanella salad, panzanella salad, what is panzanella salad

Freezer Friendly No

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 285kcal

Author Bethany Kramer

Ingredients

1 cup ciabatta bread, cubed
1 1/2 cups cherry tomatoes, halved
1 cup cucumbers, diced
1/4 cup red onion, sliced or diced
2 Tablespoons fresh basil, finely chopped

Dressing

1/4 cup olive oil
2-3 Tablespoons Red wine vinegar
1/2 teaspoon garlic powder
1-2 teaspoons honey or maple syrup *optional for some added sweetness
salt & black pepper to taste

Instructions

Preheat oven to 375.
Bake the bread: arrange the cubed bread on a sheet pan, and brush or spray with a little bit of olive oil or avocado oil to toast them. Bake for 8-10 minutes, flipping them halfway. Remove the bread pieces when they are golden on the edges.
Make the salad: in a salad bowl, add the cucumbers, red onion, tomatoes, and fresh basil. Then drizzle the olive oil, red wine vinegar, garlic powder, and a healthy pinch of salt & black pepper. If you would like a little touch of sweetness, you can also add honey! Toss the salad together until everything is evenly coated in the herbs and dressing. Taste, and add any additional salt or black pepper if needed until the flavor is just right.
Add the bread pieces: when the bread pieces are baked, they should be slightly crispy on the outside but slightly soft when you chew them. Add them to the salad and serve right away!

Notes

Switch up the vinegar for the dressing. I love to use red wine vinegar for this salad, and it's often used in traditional Panzanella salads. But, you can also use different kinds of vinegar such as traditional balsamic or white balsamic vinegar.

Add more herbs. Typically Panzanella uses fresh basil, but you can also use fresh oregano! It's one of my favorite herbs to pair with basil for any and all Italian salads.

Nutrition