Learn how to make a classic, flavorful Panzanella salad with crisp, golden bread, ripe tomatoes, and a bright, tangy dressing.
Panzanella is an ideal way to use late-season garden produce—ripe tomatoes, cucumbers, and fresh herbs—paired with rustic bread. The contrast between crunchy, toasted bread cubes and juicy vegetables, finished with a light vinaigrette and creamy burrata, captures the best flavors of summer.
One of the best things about this salad is its flexibility. Traditionally made with day-old bread, Panzanella welcomes substitutions and leftovers, turning simple pantry ingredients into a satisfying dish that works as a starter, light lunch, or side.
Why we Love This Recipe
This salad is both refreshing and satisfying. It’s light enough to serve as an appetizer before an Italian meal yet hearty enough to enjoy as a vegetarian main. With fresh vegetables, rustic bread toasted for texture, and a simple homemade vinaigrette, it’s quick to assemble and elegant on the table.
If you only have fresh bread, simply cube and toast it in a little olive oil in the oven or on the stovetop to achieve that crisp exterior while keeping the center soft and chewy.
Table of contents
- Why we Love This Recipe
- Panzanella Salad Ingredients
- Step by Step Instructions for Panzanella Salad
- Tips for Success & FAQs
- More Recipes for you to Try
Panzanella Salad Ingredients
- Sourdough Bread: Slightly stale loaf works best, but fresh bread is fine if toasted to add crunch.
- Cucumbers: Regular or mini, sliced into thin, bite-sized pieces.
- Heirloom Tomatoes: Choose ripe, flavorful tomatoes since they are a star of the salad.
- Red Onion: Thinly sliced; adjust amount to taste.
- Burrata: Creamy and fresh; substitute fresh mozzarella if preferred.
- Red Wine Vinegar: Adds tang and bright acidity to the dressing.
- Olive Oil: Use good-quality extra virgin olive oil; some for toasting the bread and some for the dressing.
- Dijon Mustard: A small amount helps emulsify the dressing and adds subtle spice.
- Garlic: Thinly sliced or chopped for flavor in the dressing.
- Basil: Roughly chopped to toss into the salad, with extra leaves for garnish.
- Thyme and Oregano: Fresh herbs, stripped from stems and added to the dressing; chop larger leaves.
- Sea Salt: To season and help draw juices from the tomatoes.
Step by Step Instructions for Panzanella Salad
- Cube the sourdough into roughly 1″ pieces.
- Toss the bread cubes with a light drizzle of olive oil to coat.
- Toast the bread in a 420°F (about 215°C) oven or in a skillet on the stovetop until golden and crisp.
- Slice the cucumbers, tomatoes, and red onion and combine them in a large bowl.
- Make the dressing: finely chop garlic and herbs, then whisk or shake together with olive oil, red wine vinegar, and Dijon mustard until combined.
- Add the toasted bread to the bowl with the vegetables.
- Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
- Transfer to a serving platter, tear burrata over the top, and finish with fresh basil leaves.
Tips for Success & FAQs
- Salt the tomatoes briefly to pull out extra juices; those juices add depth to the vinaigrette.
- Always toast the bread for the best texture—crispy cubes hold up better in the salad.
- Use the best tomatoes you can find; their flavor defines the dish.
- Don’t skip the Dijon mustard in the dressing—it helps keep oil and vinegar from separating.
Burrata is a pouch of fresh mozzarella filled with creamy stracciatella (cream and soft curds), making it softer and more indulgent than regular mozzarella.
The name combines the Italian words “pane” (bread) and “zanella” (a shallow bowl), reflecting the salad’s origins as a bread-based dish.
Panzanella pairs well with pasta, roasted chicken, or grilled fish, and it’s filling enough to serve as a standalone lunch.
More Recipes for you to Try
For a complete meal, serve Panzanella as an appetizer followed by a simple pasta and meatball main and finish with a light fruit tart or sorbet. For beverages, crisp cocktails or a citrus-forward mocktail complement the salad’s bright flavors.
Pairing ideas: grilled fish or roasted chicken for a balanced dinner, or enjoy the salad on its own for a refreshing vegetarian meal.
The Recipe
Panzanella Salad
Ingredients
- Loaf of Sourdough Bread (1–2 day old bread is best)
- 1–2 Cucumbers regular or mini, sliced
- 3–4 Heirloom Tomatoes cubed
- ½ Small Red Onion thinly sliced
- 3 cloves Garlic thinly sliced
- 8 oz. Burrata
- Sea Salt to taste
- 4 tbsp Red Wine Vinegar
- ½ cup and 3 tbsp Olive Oil divided
- 1 tsp Dijon Mustard
- Fresh Basil
- Fresh Thyme
- Fresh Oregano
Instructions
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Cut the sourdough into 1″ cubes.
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Toss the cubes with a small amount of olive oil.
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Toast in the oven at 420°F or in a skillet until golden.
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Slice cucumbers, tomatoes, and red onion; combine in a bowl.
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Make the dressing by chopping garlic and herbs and mixing them with olive oil, red wine vinegar, and Dijon mustard.
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Add the toasted bread to the vegetable mixture and toss with the dressing.
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Serve on a platter, tear burrata over the top, and garnish with fresh basil.