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This Classic Panzanella Saladis the ultimate crowd-pleasing summer salad! Toasted ciabatta,veggies,basil,and mozzarella are dressed in a tangy vinaigrette to ensure every bite is bursting with refreshing Italian flavors.
Bread makes everything better,so it’s no surprise that it’s the star of this Classic Panzanella Salad. Just like my stone fruit Panzanella saladrecipe,this iconictraditional version has some serious CRUNCH thanks to toasted ciabatta bread! And with fresh Italian veggies in every bite,it’s deliciously refreshing and great for summer.
If you’re unfamiliar,an authentic Italian Panzanella salad recipe (pronounced pan-tsuh-NEH-luh) is made with crispy toasted bread,juicy tomatoes,crunchy cucumbers,zesty red onions,fresh basil,creamy mozzarella balls,and a tangy dressing. The bread soaks up the vibrant dressing to create a delicious blend of textures and flavors.
Whether you’re hosting a backyard barbecue or craving a light yet filling entree salad,this Panzanella recipe is sure to be a hit!
Recipe features
- A hearty mix of bread,veggies,and cheese makes this salad satisfying enough to enjoy as a main course or a summery side dish.
- It’s made with simple,seasonal ingredients and comes together in just a few minutes.
- Its delightful mix of textures and fresh,vibrant flavors just scream summer!
Ingredients
Ciabatta bread–This salad is all about the bread,and crusty artisan bread is the perfect way to give every bite that must-have crunch factor. Ciabatta bread is my favorite because of its crusty exterior and soft interior,which soaks up the flavors of the dressing beautifully without becoming soggy.
Tomatoes–Ripe and juicy tomatoes,like Roma or vine-ripened tomatoes,have a sweet-tart flavor and hold up well when tossed with the other ingredients. Halved grape or cherry tomatoes also work well.
Cucumber –I prefer English cucumbers but you can use Persian cucumbers for more crunch.
Red onion–I find red onions pair well with the other ingredients without overpowering them. If they’re too strong for your taste,try soaking them in cold water for 10 to 15 minutes to mellow their flavor.
Baby mozzarella balls–Also known as bocconcini,these bite-size mozzarella balls add creaminess and a rich flavor. If you can’t find baby mozzarella balls,substitute them with regular fresh mozzarella cheese cut into bite-sized pieces.
Fresh basil–Fresh basil leaves make the salad fresh and herbaceous. Tear or chiffonadethe basil leaves just before adding them to preserve their flavor.
Dressing –I made the salad dressing with olive oil,red wine vinegar,honey,Dijon mustard,dried oregano,salt,and black pepper to create the perfect balance of tangy,sweet,and savory flavors.
Instructions
Step 1:Toast the bread. Place the ciabatta bread cubes on a baking sheet and toss them in olive oil. Toast the bread cubes under the broiler until they’re golden brown,then set aside.
Step 2:Salt the tomatoes. Meanwhile,sprinkle salt over the tomatoes in a large colander and let them drain for 10 minutes.
Step 3:Make the dressing. Whisk the Panzanella dressing ingredients together in a bowl until well combined.
Step 4:Assemble and serve. Toss the toasted bread,drained tomatoes,cucumber,red onion,and minced garlic cloves in a large bowl. Pour the dressing over the top and toss to coat. Let the salad sit for 10 minutes before serving it with the baby mozzarella balls and fresh basil leaves. Enjoy!
Tips and FAQs
- For the crunchiest bread cubes,toast 1 or 2-day-old ciabatta bread instead of fresh. The staleness helps the bread absorb the dressing flavors without turning soggy and falling apart.
- After salting the tomatoes,let them drain in a colander in thesink. Draining the extra juices prevents the bread from getting soggy and the salad from becoming watery.
Tip
Let the salad sit for at least 10 minutes before serving. It makes a big difference,as the bread has more time to soak up the flavors,ensuring every bite is delicious!
Variations
- Add more fresh vegetables–Feel free to add bell peppers,artichoke hearts,black olives,avocado,or thinly sliced fennel for more crunch and flavor.
- Instead of mozzarella –Use crumbled feta cheese,shaved parmesan,or goat cheese.
- Ciabatta substitutes–If you can’t find ciabatta,use another type of crusty bread,like rustic Italian bread,French baguette,or sourdough. Remember,different bread types may take longer to toast,so keep a close eye on them to keep them from burning.
What goes well with Panzanella salad?
The hearty combination of bread,vegetables,and cheese makes this Panzanella bread salad a filling lunch or dinner all on its own. For a well-rounded meal,pair it with garlic breador bruschetta,or by adding grilled chicken,shrimp,or tofuon top.
If you’d rather enjoy it as a side dish with a summer feast,I recommend pairing it with meat dishes such as steak bites,baked caprese chicken,or pork chopswith pasta and vegetables on the side. My garlic tomato pasta,creamy corn pasta,and a side of grilled potatoes,zucchini,and eggplantwould all be delicious pairings.
Is Panzanella salad gluten-free?
No,traditional Panzanella recipes are not gluten-free because they’re made with bread. However,you can easily make a gluten-free Panzanella salad by using toasted gluten-free bread instead.
Storage
Refrigerator:This salad is best enjoyed fresh,but you can store the leftovers in an airtight container for up to 2 days. Keep in mind that the bread will continue to absorb the dressing and may become soft over time.
Make ahead:To make Panzanella salad ahead of time,prep all the ingredients and keep them in separate airtight containers in the fridge. Toss them together 30 minutes before serving,then enjoy!
More Italian-inspired salads to try
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Classic Panzanella Salad
This Classic Panzanella Saladis the ultimate crowd-pleasing summer salad! Toasted ciabatta,veggies,basil,and mozzarella are dressed in a tangy vinaigrette to ensure every bite is bursting with refreshing Italian flavors.
Servings:
Instructions
Set your broiler on HIGH,then place the bread on a baking sheet,drizzle with olive oil and toss to combine. Broil the bread for 2-3 minutes,then flip over and broil for 2 additional minutes until golden brown;set aside to cool. NOTE:different types of bread may take longer to get golden,so watch closely to ensure the bread doesn’t burn and instead toasts.
While the bread is in the oven,place the tomatoes in a large colander and sprinkle with the salt. Let sit for at least 10 minutes so that the juices drain out.
Next,make the dressing. Combine all dressing ingredients in a small bowl and whisk to combine.
Combine the bread pieces,tomatoes,shallot,and garlic cloves with the dressing and toss together in a large bowl. Let sit for at least 10 minutes so that the dressing absorbs into the bread. Transfer to a serving platter and top with the mozzarella balls,fresh basil,and black pepper. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:281kcal| Carbohydrates:28g| Protein:9g| Fat:16g| Saturated Fat:3g| Polyunsaturated Fat:1g| Monounsaturated Fat:8g| Cholesterol:7mg| Sodium:705mg| Potassium:460mg| Fiber:3g| Sugar:7g| Vitamin A:1386IU| Vitamin C:23mg| Calcium:101mg| Iron:1mg
