This Panzanella Salad sounds fancy but it is simply an Italian bread salad. It’s delicious and easy to make! This hearty Italian bread salad was a staple meal at my Grandmother’s house and I’ve always loved it.
I have listed it as one of my favorite summer salads, which you can enjoy at any time of the year. You might also know this Panzanella Salad as Tuscan Bread Salad. I can’t wait to make this as a side dish for a barbecue party or for just a day out in the beach. This tasty salad is a feast for the senses with tons of flavor and additional substance due to the warm crusty bread. One can also use a stale bread or day-old bread, depending on personal preference.
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What To Serve with Panzanella Salad
You might want to check the grocery store for the ingredients of these:
Try My Favorite Salad Recipes
If you also love salads like I do and are looking for your salad of the summer, you might like these recipes:
- Tortellini Antipasto Pasta Salad
- Crunchy Celery Apple Salad
- Peach Blackberry Salad
- Classic Broccoli Salad
- Chicken Caesar Salad with Homemade Dressing
- Classic Salad with Spinach and Warm Bacon Dressing
Kitchen Notes and Tips
- Place the sliced red onion in a large bowl with a metal colander on top. Then toss the chopped ripe tomatoes with some salt in the colander and let the mixture stand for approximately half an hour. As the tomato juice drips into the bowl below, the liquid will soften the onion and minimize its bite, while infusing the juicy tomatoes with incredible flavor. The result is more palatable raw onions for the salad and a more flavorful base for the homemade vinaigrette.
- Any assortment of fresh grape, heirloom, and/or cherry tomatoes will work great in this recipe. If possible, use a nice selection yellow and red varieties, as shown, for a great presentation.
- A simple seasoning blend of onion powder, garlic powder, Italian season, salt, and black pepper is used here to add flavor to the crusty toasted bread. For best results, reserve one-half teaspoon (or more, if desired) to flavor the vinaigrette, as well.
Ingredients for Panzanella Salad Recipe
Simple Vinaigrette Dressing Ingredients
- 2 T. tomato juice from salted tomatoes (see instructions below)
- 2 T. red wine vinegar
- 3 T. extra virgin olive oil
- 1 t. Dijon mustard
- ½ t. seasoning mixture (leftover from toasting the bread, see above)
- 1 t. honey, preferably local
Remaining Ingredients
- ½ medium red onion, sliced thin
- 1 lb. fresh cherry, heirloom, or grape tomatoes, cut in half or into bite-sized pieces
- 2 t. salt
- 2 T. extra virgin olive oil, divided
- 8 oz. Ciabatta or other crusty Italian bread, sliced ¾” thick or in small pieces
- ½ t. onion powder
- ½ t. Italian seasoning
- ¼ t. sea salt
- ¼ t. black pepper
- ½ t. garlic powder
- ½ c. fresh basil leaves, rinsed and patted dry, torn into bite-sized pieces
Supplies Used
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How To Make Panzanella Salad
Step #1. Place the sliced red onion in a large bowl and set a metal colander on top.
Step #2. Add the tomatoes to the colander and sprinkle with a teaspoon salt. Gently toss to combine and set aside for 20-30 minutes.
Step #3. Meanwhile, combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl and stir to combine. Set aside.
Step #4. Heat one tablespoon olive oil in a large skillet over medium heat. Arrange the bread slices in the skillet and drizzle the remaining olive oil on top. After this, sprinkle with the garlic and onion powder mixture and heat until the bread is nicely toasted on the bottom, approximately 4-5 minutes.
Tip: Reserve some of the seasoning mixture to add to the vinaigrette.
Step #5. Turn the bread and sprinkle additional seasoning mixture on top. Continue heating until the bite-size pieces of bread until evenly browned, approximately 4-5 minutes. Remove from heat and tear the bread into bite-sized pieces. Place the torn bread chunks in a bowl and set aside.
Step #6. Remove the colander from the large bowl and carefully drain out the tomato juice in the bowl to use in the vinaigrette. Set aside.
Preparing your Panzanella Salad
Step #7. Prepare the easy vinaigrette by combining two tablespoons of the reserved tomato juice with the remaining dressing ingredients in a container with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
Step #8. Add the softened red onion, fresh basil, and toasted bread chunks to the seasoned tomatoes and gently toss to combine.
Step #9. Drizzle a little of the vinaigrette on top of the salad and toss gently to combine. After this, transfer to a large serving bowl or platter and serve immediately with the remaining dressing on the side. Enjoy!
Don’t forget to share this classic Panzanella Salad with your friends and loved ones! Make sure to follow me on social media to stay updated on my latest recipes.
Panzanella Salad recipe
Ingredients
Simple Vinaigrette Dressing Ingredients
- 2 T. tomato juice from salted tomatoes see instructions below
- 2 T. red wine vinegar
- 3 T. extra virgin olive oil
- 1 t. Dijon mustard
- 1/2 t. seasoning mixture leftover from toasting the bread, see above
- 1 t. honey preferably local
Remaining Ingredients
- 1/2 medium red onion , sliced thin
- 1 lb. fresh cherry heirloom, or grape tomatoes, cut in half or into bite-sized pieces
- 2 t. salt
- 2 T. extra virgin olive oil , divided
- 8 oz. Ciabatta or other crusty Italian bread , sliced 3/4” thick or in small pieces
- 1/2 t. onion powder
- 1/2 t. Italian seasoning
- 1/4 t. sea salt
- 1/4 t. black pepper
- 1/2 t. garlic powder
- 1/2 c. fresh basil leaves , rinsed and patted dry, torn into bite-sized pieces
Instructions
- Place the sliced red onion in a large bowl and set a metal colander on top.
- Add the tomatoes to the colander and sprinkle with a teaspoon salt. Gently toss to combine and set aside for 20-30 minutes.
- Meanwhile, combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl and stir to combine. Set aside.
- Heat one tablespoon olive oil in a large skillet over medium heat. Arrange the bread slices in the skillet and drizzle the remaining olive oil on top. After this, sprinkle with the garlic and onion powder mixture and heat until the bread is nicely toasted on the bottom, approximately 4-5 minutes.
- Turn the bread and sprinkle additional seasoning mixture on top. Continue heating until the bite-size pieces of bread until evenly browned, approximately 4-5 minutes. Remove from heat and tear the bread into bite-sized pieces. Place the torn bread chunks in a bowl and set aside.
- Remove the colander from the large bowl and carefully drain out the tomato juice in the bowl to use in the vinaigrette. Set aside.
Preparing your Panzanella Salad
- Prepare the easy vinaigrette by combining two tablespoons of the reserved tomato juice with the remaining dressing ingredients in a container with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
- Add the softened red onion, fresh basil, and toasted bread chunks to the seasoned tomatoes and gently toss to combine.
- Drizzle a little of the vinaigrette on top of the salad and toss gently to combine. After this, transfer to a large serving bowl or platter and serve immediately with the remaining dressing on the side. Enjoy!
Notes
- Reserve some of the seasoning mixture to add to the vinaigrette.
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