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side view of a half plate of panzanella salad showing the ingredients of the salad and some fresh tomatoes, basil and chilli flakes on the board

Panzanella Salad

This gorgeous Panzanella Salad is a hearty, delicious and bright salad that you'll be making all spring and summer! Tossed with Basil Dressing, with crispy Italian bread, juicy tomatoes, bell peppers and more! Panzanella is a salad recipe you'll LOVE!

Course Main Course, Salad, side
Cuisine Italian, Mediterranean
Keyword Italian bread salad, panzanella salad, salad with basil dressing
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings 4
Calories 323 kcal
Author Mahy

Ingredients

For the croutons:

  • 1 Italian Bread cut up into 1 inch cubes (smaller or bigger is up to your taste)
  • 2 garlic cloves minced
  • 2 teaspoons olive oil
  • 2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 teaspoon salt (more or less to taste)

For the salad:

  • 2 cups Basil Leaves or greens
  • 1 cup tomatoes cherry tomatoes, cut in half
  • 1 red onion cliced
  • 1 cup cucumbers sliced
  • 1 cup bell peppers sliced, any color

For the basil dressing:

  • 1/2 cup chopped fresh basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 clove garlic finely minced
  • 1 lemon zest and juice
  • 1/4 cup freshly grated Parmesan cheese (OR: 2 teaspoons of mustard if Vegan)
  • 1/3 cup olive oil

Alternative Dressing:

Topping (optional)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. For the croutons, toss the bread cubes with all the ingredients and spread evenly on a baking sheet. Toast them in the oven for 10 mins until crispy and slightly golden. Let them cool while you prepare the salad.
    stale italian bread to make panzanella salad
  3. To make the dressing: Place all ingredients in a sealable container, seal well, and shake until all blended and emulsified. If you like a smoother creamier type dressing—place all ingredients in a blender or food processor and process until smooth.
    panzanella salad dressing in a bowl with a spoon showing the consistency.

  4. Assemble the salad by tossing the salad ingredients on a plate

    A hand adding all panzanella salad ingredients into a salad bowl and using a spoon to toss them

  5. Drizzle the dressing over the salad and toss well.

    A hand pouring the panzanella salad dressing over the panzanella salad

  6. Finish off with Burrata cheese (optional but SO GOOD)

    close up of the finished panzanella salad with dressing and some burrata cheese on top

  7. ENJOY

    A hand scooping panzanella salad using two salad spoons

Recipe Video

Recipe Notes

  • Final Tips

  • The base of an Italian Panzanella Salad is crunchy bread pieces. I crunch the bread cubes up in the oven with some garlic, olive oil, and fresh thyme, so it’s more of a crouton. Classically, in Italy, any stale old chewy bread is used for making Panzanella salad.

  • I find that by crisping up the bread, the Italian Panzanella Salad lasts longer and the bread doesn't get mushy for at least 6 hours.
  • Use apples, fennel or any seasonal fruits you have!
  • Homemade Basil Pesto is always best--read my guide to make, freeze, use and store the BEST Basil Pesto.
Panzanella is a name that comes from portmanteau, broken down into "pane", which means bread, and "zanella" which means a deep plate. 
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. Or even make it vegan with tofu.

Can you eat Leftover panzanella?

 Leftovers will keep for a few days in the fridge, but the flavor of the tomatoes will be less bright and the bread can over-soak. Even so, it's still one of the best salads of summer.

Panzanella Salad Variations:

  • Add some salmon to your Italian Panzanella! To do so, turn the broiler on high, season the salmon strips with salt, pepper and olive oil, then broil them for no more than 5-6 mins. The salmon even tastes YUMMIER with a drizzle of basil dressing on top once they’re cooked. Use this Baked Salmon With Greek Dressing as a base.
  • If you’ve got leftover grilled chicken, steak, shrimp—they all work beautifully on this Panzanella Salad!
  • Too busy to fry proteins? Even canned tuna works great, or some soft boiled eggs.
  • Make this Italian Panzanella vegan by substituting mustard for parmesan and adding some fried tofu or tempeh on top.
  • This simple steps only adds 10 extra mins to your prep time, but leaves you with a satisfying, nutritious Panzanella Salad that you’ll make over and over again!! 
Nutrition Facts
Panzanella Salad
Amount Per Serving
Calories 323 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 4mg1%
Sodium 399mg17%
Potassium 411mg12%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 6g7%
Protein 5g10%
Vitamin A 2523IU50%
Vitamin C 95mg115%
Calcium 152mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.