Bright heirloom tomatoes, crisp cubes of grilled bread, seedless cucumber, and fresh basil come together in this classic panzanella. Lightly dressed with extra virgin olive oil and seasoned with salt and pepper, it’s an ideal summer salad—serve it as a side or a simple main course on warm days.
Classic Italian Panzanella Salad
Panzanella is a refreshing Tuscan bread salad that celebrates peak summer produce. Cubed crusty bread soaks up the juices of ripe tomatoes and is brightened by cucumber, red onion, and plenty of fresh basil. A splash of extra virgin olive oil and a generous seasoning of kosher salt and freshly ground pepper are all you need for a flavorful, easy-to-prepare dish. Let the salad rest briefly so the flavors meld and the bread softens slightly into the dressing.
Serve alongside a warm tomato soup for a classic, satisfying summer meal.
Why My Family Adores This Salad
This simple Italian salad is a summer staple at our house. It’s quick to make, highlights fresh garden flavors, and can be adapted with ingredients you have on hand.
- A celebration of summer. Ripe tomatoes and fragrant basil are the stars—use the best tomatoes you can find.
- Textural contrast. Toasted bread cubes add crunch that soaks up tomato juices for an irresistible bite.
- Lighter dressing. I use just a tablespoon of extra virgin olive oil so the bright tomato juices form most of the dressing, keeping the salad light.
Panzanella (Italian Bread Salad)
Ingredients
- 8–10 medium ripe heirloom or beefsteak tomatoes, cut into 1-inch cubes
- 1 cup seedless cucumber, diced
- 1/2 medium red onion, chopped
- 8–10 fresh basil leaves, chopped
- 1 tbsp extra virgin olive oil
- Olive oil spray, for toasting the bread (optional)
- 6 ounces crusty bread (sourdough, French, or Italian), cut into slices for toasting
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Lightly spray the bread with olive oil and sprinkle with a pinch of salt. Grill or toast the slices over medium heat until they are golden and crisp on both sides.
- Remove the toasted bread from the heat and cut it into 1-inch cubes; set aside.
- In a large mixing bowl, combine the tomatoes, diced cucumber, chopped red onion, and chopped basil. Add the extra virgin olive oil and season generously with kosher salt and freshly ground pepper.
- Let the vegetable mixture sit for about 30 minutes so the flavors can meld and the tomatoes release their juices.
- Add the bread cubes to the bowl and gently toss everything together so the bread soaks up the dressing and tomato juices.
- Serve immediately in individual bowls so the bread retains some texture.
Notes
As a main dish: change the serving to 4 and serve about 2 cups per person. To lighten the oil, rely on the natural tomato juices as the dressing and use only a small amount of olive oil.
Nutrition
Serving: 1 cup • Calories: 104.3 kcal • Carbohydrates: 17.7 g • Protein: 3.1 g • Fat: 2.9 g • Fiber: 2.2 g
What You’ll Need
The success of this salad depends on fresh, high-quality produce and a good crusty loaf. I prefer colorful heirloom tomatoes and fresh basil from the garden, and use sourdough or another rustic bread for the best texture.
- Tomatoes: Heirlooms offer color and flavor; beefsteak tomatoes also work.
- Seedless cucumber: English cucumbers are a great choice.
- Red onion: For a milder option, use a shallot.
- Basil: Fresh leaves are essential—dried won’t provide the same brightness.
- Extra virgin olive oil: Use good quality oil; a light spray helps toast the bread.
- Bread: Day-old bread works well. If using fresh bread, toast or grill it briefly.
- Kosher salt and freshly ground pepper: Season to taste to bring all flavors together.
How to Make Panzanella
Follow these straightforward steps for a classic panzanella that showcases summer produce.
- Grill or toast the bread: Lightly oil and salt the slices, then toast until golden and slightly crisp.
- Assemble the vegetables: Toss tomatoes, cucumber, red onion, basil, olive oil, salt, and pepper in a large bowl and let sit for about 30 minutes.
- Add the bread: Stir in the toasted bread cubes so they absorb the dressing, then serve right away.
Tips and Variations
Small adjustments make this salad versatile—try these ideas to suit your pantry or preferences.
- Use day-old bread: If the bread is stale, skip the toasting; it will soak up the dressing nicely.
- Remove cucumber seeds: For garden cucumbers, slice lengthwise, scoop out seeds, then chop.
- Additions: Fresh mozzarella balls, shaved Parmesan, white beans, olives, or grilled eggplant make excellent additions. A drizzle of balsamic glaze just before serving adds sweet acidity.
- Serve immediately: The bread will soften as it soaks up juices, so add bread right before eating or keep it separate for parties.
What to Serve With Panzanella
Panzanella pairs beautifully with grilled proteins and Italian-inspired mains. Here are a few ideas to build a satisfying summer meal:
- Grilled pizza or Margherita pizza
- Grilled chicken or shrimp
- Sheet-pan roasted chicken and vegetables
- Pasta dishes that celebrate summer vegetables
Proper Storage
If you won’t eat the entire salad at once, store the toasted bread separately in an airtight container for 1–2 days. Refrigerate the tomato-and-vegetable mixture in a separate container. Once the bread is mixed in, the salad will keep for about one day but the bread will become soft.
More Summer Salad Ideas
- Summer Tomato Salad
- Cucumber and Melon Salad
- Watermelon Caprese with Balsamic Glaze
- Peach and Arugula Salad
- Watermelon and Feta Salad