Panzanella Salad
Our easy Panzanella salad is bursting with juicy tomatoes, peppers, and crunchy bread, tossed with lemon and oregano for peak summer flavor.
This Panzanella salad recipe is proof that simple, seasonal ingredients don't need much fuss. It's all about bold tomato flavor, crusty bread with just the right chew, and a lemony vinaigrette that brings everything to life. It's the kind of salad that tastes like summer in every bite.
This salad is totally flexible too, perfect for using whatever garden vegetables you have on had. Swap in zucchini, red onion, or eggplant for a twist. It pairs beautifully with our Grilled Chicken Breasts or Smash Burgers for a fresh summer dinner. And if you've got an overflowing harvest, you may also love our Ratatouille, another garden-inspired favorite.
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Ingredients
- TOMATOES: we like vine ripe tomatoes or heirloom tomatoes
- CUCUMBER: English cucumber
- PEPPERS: bell peppers or mini sweet peppers
- BREAD: day old Italian bread or sourdough bread
- OREGANO: fresh oregano
- PARMESAN CHEESE: shaved Parmesan (Parmesan Reggiano)
for the dressing:
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- LEMON: fresh lemon juice
- WATER: filtered water
- SALT: kosher salt or sea salt
- PEPPER: freshly ground black pepper
*see recipe card for quantities.
🔪Top tip
For the best texture, use dry bread. It soaks up the vinaigrette without turning soggy. Use day-old bread, let fresh bread air dry for a few hours, or pop it in a warm oven to dry out quickly.
Instructions
- Cut the vegetables: chop the tomatoes into large 1" chunks and place them in a large bowl. Cut the cucumbers into similarly sized chunks and add them to the bowl. Slice the peppers and add them as well.
- Add the bread: tear or cut the bread into rustic chunks and ad them to the bowl with veggies.
- Make the dressing: in a small mixing bowl, whisk together olive oil, lemon juice, water, salt, and pepper until well combined.
- Toss the salad: drizzle the dressing over the vegetables and bread. Toss everything gently until fully coated.
- Finish and serve: transfer to a serving bowl. Sprinkle with fresh oregano and shaved Parmesan cheese to taste.
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Storage
- Best enjoyed fresh: Panzanella Salad is meant to be eaten right after tossing, while bread still has some bite.
- Store: if you have leftovers, store them in an airtight container in the fridge for up to 1 day. We recommend removing the bread because it will become too soft.
- Make ahead: prep the veggies and dressing up to 4 hours ahead of time and store them separately. Add the bread and toss just before serving for best texture.
FAQ
The best bread for Panzanella salad is a crusty, rustic loaf like sourdough, ciabatta, or Italian bread. These hold their shape and absorb the vinaigrette without turning to mush.
Yes! You can prep most of this panzanella salad ahead. Just keep the bread and dressing separate. Toss everything together 30 minutes before serving for the best texture.
To avoid soggy bread in your panzanella salad, use dry or day-old bread. Toast it lightly if needed, and toss the salad shortly before serving.
Sure. Letting your panzanella rest for 15 minutes helps the bread absorb the dressing and tomato juices. If you can't wait, it's okay too!
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Panzanella Salad recipe
Our easy Panzanella salad is bursting with juicy tomatoes, peppers, and crunchy bread, tossed with lemon and oregano for peak summer flavor.
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
for the salad:
- 4 medium to large fresh tomatoes
- 1 English cucumber
- ½ C sliced peppers your variety of choice
- 3 Cups day old Italian bread large chunks
- fresh oregano tablespoon or so depending on like
- fresh shaved Parmesan for garnish
for the dressing:
- ½ C olive oil
- juice from 1 lemon
- ¼ C water
- tsp salt
- tsp pepper
Instructions
- Cut tomatoes in large 1 inch chunks and place in a large bowl
- Cut cucumbers in large chucks similar in size to size of tomatoes.
- Cut peppers to desired size and add to bowl.
- Add chunks of bread to bowl.
- In a small mixing bowl add olive oil, lemon juice, water and salt and pepper and mix till combined and drizzle over ingredients and toss salad to incorporate all ingredients.
- Transfer to serving bowl and add fresh oregano and Parmesan cheese, the amount of cheese is up to you.
- Serve immediately.
- Prep Time: 15 minutes
- Category: salads
Nutrition
- Serving Size: 1 cup
- Calories: 374
- Sugar: 6.9 g
- Sodium: 829.1 mg
- Fat: 17.8 g
- Carbohydrates: 46.7 g
- Protein: 9 g
- Cholesterol: 1.8 mg
