If you have never tried panzanella before, get ready to fall in love. This easy panzanella salad with crusty bread and fresh tomatoes is the kind of dish that looks impressive but takes almost no effort. It is bright, juicy, a little tangy, and packed with summer flavor. The magic is simple: toasted ciabatta soaks up the dressing and tomato juices and turns into something way better than plain croutons.
The best part? You do not need to be a good cook to pull this off. This is a simple Italian bread salad for summer entertaining and no stove is required beyond a quick oven bake for the bread. Whether you are looking for a quick homemade panzanella salad recipe for weeknight dinners, a crowd-pleasing potluck dish, or just a fresh way to use up ripe tomatoes and leftover bread, this recipe has got you. Let us get into it.
If you love fresh summer salads, you will also enjoy my Greek salad, another no cook dish that is ready in minutes.
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What You Need to Make Easy Panzanella Salad:
- Ciabatta. Baked until golden and crispy so it soaks up the dressing without turning to mush.
- Tomatoes. Any tomatoes work! Heirloom tomatoes add beautiful color and a sweeter, richer flavor.
- English cucumber. Any cucumber works; English or seeded varieties are preferred for less water content.
- Red onion. Adds a mild bite; slice thin so it does not overpower the salad.
- Fresh mozzarella. High moisture mozzarella for the creamiest, meltiest bites. Mini balls are easy to toss in whole.
- Capers (optional). Briny and bold, a small spoonful adds a salty punch that takes the flavor up a notch.
- Fresh basil leaves. Torn. Keeps it fragrant and adds a pop of color.
- Extra virgin olive oil. The base of the dressing. Use a good quality one since it really shines here.
- Garlic. Fresh garlic gives the dressing a warm, savory depth.
- Dijon mustard. Emulsifies the dressing so it stays together and coats everything evenly.
- Red wine vinegar. Adds the tangy punch that makes panzanella sing.
- Salt and black pepper. Season generously. Both the dressing and the bread need it.
How to Make Easy Panzanella Salad Step by Step:
Bake the Ciabatta
Preheat your oven to 400°F (200°C). Tear or cut the ciabatta into rough 1 inch chunks and spread them on a baking sheet. Drizzle lightly with olive oil and a pinch of salt. Bake for 10 to 12 minutes, until the edges are golden and the pieces feel firm and crispy. Set aside to cool. You want them a little crunchy because they will soften up when they hit the dressing.
Make the dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, and Dijon mustard. Season well with salt and black pepper. Taste it. It should be tangy, a little garlicky, and well balanced. The mustard helps everything blend together into a smooth, glossy dressing.
PREP THE VEGGIES
While the bread bakes, prep your produce. Cut the tomatoes into wedges or halves (rustic is totally fine). Slice the cucumber into half moons. Cut the red onion into very thin half rings. If the raw onion feels too sharp, soak the slices in cold water for 5 to 10 minutes and then drain. This takes the edge right off.
TOSS EVERYTHING TOGETHER
In a large bowl, add the tomatoes, cucumber, capers, and red onion. Add the mozzarella balls and toasted bread pieces, then pour all the dressing over at once. Gently toss everything together so the bread starts to soak up all that flavor. Finish with the torn basil leaves and give it one final gentle toss.
LET IT SIT, THEN SERVE
This is the secret step. Let the salad rest for at least 10 to 15 minutes before eating. This gives the bread time to soak up the dressing and tomato juices and get that perfect chewy crispy texture that makes panzanella so special. Serve at room temperature for the best flavor.
Tips for the Best Panzanella Salad Every Time:
- Use day old bread. Slightly stale ciabatta soaks up the dressing better without going soggy too fast. Fresh bread works too, just bake it a couple of extra minutes.
- Salt your tomatoes. After slicing, sprinkle the tomatoes with a pinch of salt and let them sit for 5 minutes. This draws out their juices, which become part of the dressing.
- Do not skip the rest time. Ten minutes is the minimum. Twenty is even better. The longer the bread sits, the more flavor it absorbs.
- Make it a meal. Add grilled chicken, shrimp, or canned white beans to turn this light vegetarian panzanella salad with mozzarella and basil into a heartier main dish.
- Swap freely. No heirloom tomatoes? Cherry tomatoes or roma work great. No English cucumber? A regular cucumber with the seeds scooped out is just fine.
How to Store Panzanella Salad Leftovers:
Panzanella is honestly best eaten fresh, but here is how to handle leftovers:
- Store leftovers in an airtight container in the fridge for up to 1 day.
- The bread will continue to soften overnight. Some people actually love it this way, so it is worth trying.
- Bring it back to room temperature before eating again for the best flavor.
- Do not freeze. The vegetables and mozzarella will not hold up.
- If you know you will have leftovers, keep the toasted bread separate and toss it in right before eating. This keeps it from getting too soft.
- For additional food safety guidance, please visit this website.
Looking for more make ahead summer dishes? My Greek pasta salad is another great option that keeps well in the fridge.
Frequently Asked Questions:
Yes, with a little planning. You can bake the bread and mix the dressing a few hours ahead. Store them separately. Toss everything together about 20 minutes before you want to serve it so the bread soaks up the flavor but does not turn completely soft.
Rustic, crusty bread works best. Ciabatta is a great choice because it is airy inside and crisps up nicely. Sourdough or a plain Italian loaf also work well. Avoid soft sandwich bread; it will just turn to mush.
Room temperature is the sweet spot! Cold from the fridge dulls the flavors, and warm straight from the oven wilts the basil and mozzarella. Let everything sit at room temp for a bit before serving.
Absolutely. Just leave out the mozzarella or swap it for a dairy free alternative. The salad is still packed with flavor from the tomatoes, basil, and tangy dressing.
It pairs beautifully with grilled chicken, fish, or steak. It is also great alongside a bowl of soup or as a stand alone healthy panzanella salad with tomatoes and fresh herbs for a light lunch. It is the kind of side dish that steals the show.
Red wine vinegar is the classic choice, but white wine vinegar or even a splash of lemon juice work well too. Balsamic vinegar is a popular swap if you like a slightly sweeter, richer flavor, especially in a balsamic panzanella salad with heirloom tomatoes and crusty bread.
📖 Recipe
Easy Panzanella Salad
Equipment
- salad tong or fork
Ingredients
- ½ pound ciabatta (cut into an inch chunks)
- 2 pounds ripe tomatoes (cut tomatoes into wedges)
- 2½ oz (about ½) English cucumber (slice cucumber into half moons)
- 6 oz fresh mozzarella balls (halved)
- 2 oz red onion (sliced)
- 1 tablespoon drained capers
- 20 basil leaves (torn)
- ¼ cup extra virgin olive oil
- 2 garlic cloves (grated)
- 3 tablespoons red wine vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon coarse kosher salt (or more to taste)
- ¼ teaspoon freshly ground black pepper
Method
- Bake the Ciabatta. Drizzle ciabatta chunks with olive oil and salt, and bake at 400°F for 10 to 12 minutes until golden and crispy. Set aside to cool.
- Make the Dressing. Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until smooth and well combined.
- Toss Everything Together. In a large bowl, combine tomatoes, cucumber, red onion, capers, mozzarella balls, and toasted bread. Pour all the dressing over at once and gently toss. Top with torn basil and toss once more.
- Rest and Serve. Let the salad sit for 10 to 15 minutes at room temperature before serving so the bread soaks up all the flavor.
Rika says
This easy panzanella salad is one of those rare recipes that delivers outstanding flavor with almost zero effort. It is budget friendly, comes together in just 30 minutes, and works just as well for a casual weeknight dinner as it does for summer entertaining. Light, fresh, and crowd pleasing every single time.