Panzanella Italian Bread Salad: A Simple Recipe You'll Love

Can a humble loaf truly become the star of a summer salad? We think so—and we’ll show you the easy way to make it sing.

This bread-forward dish puts juicy tomatoes, fragrant basil, and crisp bread cubes front and center. We treat the bread like a star: oven-drying fresh bread for about 15 minutes on a rimmed sheet gives crisp edges and tender centers. That method beats relying on a stale loaf.

While the bread dries, salt the tomatoes in a bowl and let them drain for 15 minutes. Whisk the drained tomato juices into a simple vinaigrette of olive oil, vinegar, Dijon, garlic, and shallots for bright, emulsified flavor.

After tossing, rest the salad for 30 minutes so the bread soaks up the dressing without turning mushy. You’ll learn ingredient prep, the right texture for cubes, and how a small sprinkle of salt and pepper finishes the dish.

We keep tools basic—a rimmed sheet, mixing bowl, and a measuring cup—so this recipe fits weeknight cooking and makes fresh summer salads you’ll make again and again.

Meet the Tuscan bread salad that tastes like summer

Think of a salad where the bread leads and the tomatoes sing—this is that dish.

Panzanella is a bread-first Mediterranean salad built for peak tomatoes and warm weather.

It began as a smart way to use day-old bread, so the cubes hold vinaigrette and texture. Use ripe, in-season tomatoes—mix heirloom and cherry for depth.

Keep the dressing simple: extra-virgin olive oil, a splash of red wine vinegar, and sea salt. A couple of crisp additions, like cucumbers and thinly sliced onions, add bounce without stealing the show.

We aim for a bowl that feels both hearty and light. Let the salad rest after tossing so the bread soaks in flavor but stays pleasantly chewy.

• Ingredients are pantry-friendly: olive oil, a touch of red wine, and a cup of good tomatoes.

• This dish works alone or beside grilled proteins and keeps weeknight cooking simple.

Ingredients that make panzanella shine

Choose ingredients that work together, not compete. We start with a hearty loaf and pick tomatoes at peak ripeness so every forkful feels balanced.

The best bread for texture

Ciabatta or rustic sourdough are ideal because their open crumb forms sturdy bread cubes that soak up flavor without falling apart.

Cut the loaf into even cubes and dry them on a rimmed baking sheet in a moderate oven. Aim for crisp edges and tender centers—avoid heavy browning.

Peak tomatoes and fresh basil

Use mixed ripe tomatoes for sweetness and acidity. Salt them briefly and let them drain; the released juices boost the dressing when you whisk them in.

A generous handful of torn basil lifts the entire bowl with herbal brightness.

Optional add-ins and pantry staples

Thin slices of cucumber, red onions, and torn mozzarella add crunch, bite, and creaminess.

• Extra-virgin olive oil and red wine vinegar form the base of a bright dressing.

• Dijon, minced shallot or garlic, salt, and pepper round out the flavor.

• Use a large mixing bowl to toss so the bread cubes coat evenly and your prep stays tidy.

Pro tips to build flavor and texture in a classic bread salad

A few focused moves—drying the bread, salting the tomatoes, and whisking the dressing—unlock the best flavor.

Oven-drying vs. stale bread

Drying bread in a 300–350°F oven for about 15 minutes gives crisp edges and a tender center. This gentle heat creates texture without the leathery chew you get from stale bread.

Use this method so the cubes soak vinaigrette and hold their shape in the salad.

Salt the tomatoes and use the juice

Sprinkle salt on the tomatoes and let them sit for roughly 15 minutes. The salt pulls out concentrated tomato juice and brightens the tomato pieces themselves.

Whisk that juice into your vinaigrette so the dressing tastes tomato-forward without extra steps.

Build a stable, punchy dressing

Increase the oil ratio slightly and add Dijon, minced shallot, and a touch of garlic. Those elements help the dressing emulsify and stay glossy when you add tomato juice.

Timing and resting for best results

Align the 15-minute drying in the oven with the tomato draining window and then toss. Let the salad rest about 30 minutes so the bread absorbs the dressing evenly.

• Texture cue: crisp edges, tender centers on bread cubes.

• Flavor cue: whisk tomato juice into the dressing for extra depth.

• Final step: taste and adjust salt and acid before serving.

Step-by-step recipe: from bread cubes to vibrant bowl

We walk you through baking and tossing so the salad comes together with balance and ease.

Toast the bread cubes

Preheat the oven to about 350°F. Cut your loaf into even cubes, toss them with a tablespoon of olive oil, and spread in a single layer on a rimmed baking sheet.

Bake 10–15 minutes until the cubes are crisp at the edges but not browned. Let them cool so they keep texture when dressed.

Make the tomato-forward vinaigrette

Chop tomatoes, salt them, and let them drain in a colander over a bowl for 15 minutes. Reserve the collected juice for the dressing.

Whisk that juice with vinegar, Dijon, minced shallot, and garlic. Then stream in olive oil until the dressing turns glossy and unified.

Toss, season, and rest

In a large bowl, combine cooled bread, tomatoes, and torn basil leaves. Pour over the dressing and toss gently so every piece gets coated.

Season with salt and pepper to taste. Rest the salad about 30 minutes, tossing once or twice so the bread absorbs flavor without losing pleasant chew.

panzanella variations, swaps, and seasonal twists

Seasonal tweaks let this bread salad shift from bright spring plates to smoky late-summer bowls. We keep the same method and change the toppings so the core flavor and texture stay consistent.

Grilled-vegetable and spring asparagus riffs

Late summer: toss charred zucchini, bell peppers, or eggplant with the bread for a smoky, hearty bowl.

Spring: fold in quickly blanched asparagus and fresh tomatoes for a bright, green-forward salad.

Cheesy comforts and crisp swaps

Add torn mozzarella for creamy pockets, or shave Parmesan for salty snap. Adjust pepper to taste so cheese doesn't overwhelm the tomatoes.

Swap in sliced cucumber or other raw veggies for cool crunch that complements warm, toasted bread.

• Vinaigrette anchor: olive oil with wine vinegar, Dijon, and aromatics keeps every variation balanced.

• Bread tips: toast or re-crisp stale bread briefly to restore structure before tossing.

• Finish: scatter a few basil leaves at the end to freshen the bowl.

How to serve panzanella—and make it ahead without losing texture

We want your bowl to look and taste its best when guests arrive. Plan the timing so the bread holds a pleasant chew while the tomatoes stay juicy.

Smart pairings that finish the meal

Serve with grilled shrimp, chicken, steak, salmon, or a platter of summer vegetables. These dishes keep the meal simple and let the salad shine.

Resting window vs. sogginess

After you toss, rest the bowl 30 minutes for ideal absorption. Up to about 60 minutes still keeps great texture.

Make-ahead, leftovers, and quick fixes

For weekday prep, keep bread in an airtight container, tomatoes prepped, and dressing chilled. Then assemble close to serving time.

• Toss the salad about 30 minutes before guests arrive for peak flavor.

• Add a small pinch of salt and pepper right before serving to revive brightness.

• If texture softens, stir in a couple fresh croutons or a handful of mozzarella and sliced cucumber for crunch.

If you want to make panzanella ahead of time, follow the component plan and finish close to serving time for the best results.

Bring this summer bread salad to your table today

Bring a bowl of sunny summer salad to your table with crisp oven-dried bread and ripe tomatoes.

Make panzanella tonight by oven-drying fresh bread, salting and draining the tomatoes, and whisking a Dijon-boosted dressing that includes tomato juice. Use extra-virgin olive oil and a splash of red wine vinegar for bright balance.

Let the bowl rest about 30 minutes so the bread soaks the dressing but stays pleasantly chewy. This simple recipe scales for picnics, potlucks, or weeknight dinners.

Grab a cup to measure, a bowl to toss, and a few pantry staples. Try this recipe, save it for the season, and enjoy making panzanella your own.