Panzanella Salad: a kitchen method

Panzanella salad with toasted bread cubes and fresh vegetables, all tossed in dressing.

This panzanella salad is tomatoes, bell peppers, onion, cucumber and toasted bread cubes, all tossed in a kitchen-made dressing. A fresh and colorful salad that’s reliable for summer entertaining!

During the warmer weather months I’m all about the salads, including caprese salad, tomato avocado salad, and this hearty Italian panzanella.

Panzanella salad with toasted bread cubes and colorful vegetables all tossed in a homemade dressing. #salad #dinneratthezoo

Panzanella salad with toasted bread cubes and fresh vegetables, all tossed in dressing.

One of my go-to parts of summer is all the fresh produce in season. Panzanella salad is my very go-to way to showcase summer tomatoes, and it also happens to be super straightforward to prepare!

How do you make panzanella?

The first step is to prepare your bread cubes. Toss the bread in olive oil, then bake it in the oven until it’s crisp and lightly browned. Cut up your vegetables, and make a unfussy dressing out of red wine vinegar, lemon juice, olive oil and seasonings. Place the vegetables and bread cubes in a large bowl, then pour the dressing over the top. Let the salad sit in the refrigerator for at least 30 minutes. Stir in fresh basil, then serve the salad and enjoy.

Baked croutons on a sheet pan.

Tips for the reliable salad

Any type of ripe tomato will work for this dish. I typically use small tomatoes on the vine, but other great options include heirloom tomatoes, cherry tomatoes or grape tomatoes.
I prefer to use English cucumbers in this dish, but Persian cucumbers are also a great choice. You can also use traditional waxy cucumbers, just be sure to remove the peel first.
Choose a hearty, dense bread for the finest results. I typically use a rustic Italian style bread.
Any color of bell pepper will work in this recipe, I like to use yellow peppers for the color contrast, but red or orange will work just as well.
I use a mandoline to cut my red onion into thin slices.
The salad dressing for this recipe can be made up to 3 days in advance.

Salad dressing with a whisk in a bowl.

What do you serve with panzanella?

I find that panzanella pairs well with grilled meats, such as chicken, steak, shrimp or salmon. This salad is also great when served alongside a whole roasted chicken or roast beef. I typically serve another dish with my panzanella and meat, such as grilled assorted vegetables, roasted potatoes or a grain based salad such as a quinoa salad.

Can panzanella be made ahead of time?

This salad tastes finest when it’s made at least 30 minutes in advance. This allows for the dressing to have a chance to soak in and really flavor the bread and vegetables. I recommend serving the salad within 6 hours of when it’s made.

Tomatoes, bell peppers, cucumbers, red onion and capers in a bowl.

Flavor Variations

While this recipe is great as written, you can add other ingredients to the mix to customize it to your tastes.

Protein: Add a source of protein, such as white beans, prosciutto, bacon, grilled chicken or shrimp to turn this salad into a complete meal.
Vegetables: Feel free to add more veggies to the salad such as artichokes, avocado, olives, mushrooms, spinach, shaved fennel or corn.
Cheese: I love to add cheese such as fresh mozzarella balls, cubes of provolone cheese or shaved parmesan.

A spoon serving up a portion of panzanella salad.

Once you try this salad, you’ll find yourself making it all year long – it’s just that good!

More salad recipes you’ll love

Panzanella Salad Video

Add as Google preferred source Authorthe Makdob kitchen Panzanella salad with toasted bread cubes and fresh vegetables, all tossed in dressing.

This panzanella salad is tomatoes, bell peppers, onion, cucumber and toasted bread cubes, all tossed in a kitchen-made dressing. A fresh and light salad that's reliable for summer entertaining! Time Prep Time20 minutes
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour 5 minutes

Course Salad
Cuisine Italian
Serves 6

Ingredients

For the salad

4 cups rustic Italian style bread cut into 1 inch cubes
2 tablespoons olive oil
1 English cucumber halved, seeded and sliced
1/3 cup red onion thinly sliced
3 cups tomato cut into 1 inch pieces
3/4 cup yellow bell pepper cut into 1/2 inch pieces
2 tablespoons capers
1/2 cup basil leaves sliced

For the dressing

2 tablespoons lemon juice
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
2 tablespoons finely minced shallot
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1/2 cup olive oil
salt and pepper to taste

Instructions

For the salad

Preheat the oven to 400 degrees F. Place the bread cubes in a bowl. Add the 2 tablespoons of olive oil and toss to coat.
Bake the bread cubes for 10-15 minutes until dry and lightly browned.
Place the bread, cucumber, onion, tomato, bell peppers and capers in a large bowl.