Panzanella Salad
Our easy panzanella salad recipe is proof that peak tomato season deserves a little celebration. Ripe tomatoes, crusty sourdough, fresh vegetables, and a bright lemon vinaigrette come together in 15 minutes with no cooking required.
Most panzanella recipes reach for red wine vinegar and basil. Having made this salad many times over the years, Keith relies on lemon juice and oregano instead. The lemon brightens the salad without sharpening it, and the fresh oregano adds an herbal note that lets the tomatoes stay front and center.
This salad is also endlessly flexible. Swap in zucchini, red onion, or eggplant depending on what your garden is producing. It pairs beautifully with Grilled Flat Iron Steak or Smash Burgers for an easy summer dinner, or stands on its own as a light lunch.
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What you'll need
- Tomatoes: use the ripest tomatoes you can find. Vine ripe or heirloom varieties are ideal at peak season.
- Bread: day-old sourdough is our first choice. We used my homemade sourdough here, but a good crusty store-bought loaf works perfectly.
- Lemon: fresh lemon juice only. This is what sets our dressing apart.
- Oregano: fresh only. Dried will not give you the same result.
- Parmesan: use a block and shave it with a vegetable peeler for the best texture.
👉 see recipe card below for full quantities.
🍅 Best tomatoes for panzanella
The tomatoes carry this salad, so it's worth being selective. Keith's guidance:
- Heirloom tomatoes are our first choice at peak season. They bring color, variation, and depth of flavor that standard tomatoes can't match.
- Vine ripe tomatoes are a reliable everyday option and widely available at farmers markets in the summer.
- Cherry or grape tomatoes work in a pinch. Slice them in half so they release their juices into the dressing.
- Avoid hothouse tomatoes when you can. They tend to be watery and flat, and in a salad this simple, it shows.
The best tomatoes for panzanella are heavy for their size, fragrant at the stem, and give slightly when pressed. If your tomatoes don't smell like anything, they won't taste like much either.
How to make it
- Chop the vegetables. Cut tomatoes, cucumber, and peppers into large, rustic chunks and add to large bowl.
- Add the bread. Tear sourdough into chunks and add to the bowl.
- Make the dressing. Whisk together olive oil, lemon juice, water, garlic, salt, and pepper.
- Toss and rest. Drizzle dressing over the salad, toss gently, and let sit for 10 to 15 minutes before serving.
- Finish and serve. Transfer to a serving bowl and top with fresh oregano and shaved Parmesan.
🔪Top tip
Skip the toaster and trust the bread. Day-old sourdough has a density and crust to absorb the dressing without turning soft. If your bread is fresh, leave it out on the counter for a few hours to dry out before using.
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Make ahead and storage
- Make ahead: prep the vegetables and dressing up to 4 hours ahead and store separately. Add the bread and toss just before serving for the best texture.
- Leftovers: store in an airtight container in the refrigerator for up to one day. We recommend removing the bread before storing as it will continue to soften.
- Best enjoyed fresh: panzanella is at its best right after tossing. Plan to serve it the same day you make it.
FAQ
Panzanella is a classic Tuscan bread salad made with ripe tomatoes, crusty day-old bread, fresh vegetables, and a simple vinaigrette. It originated as a way to use up stale bread and has become one of Italy's most beloved summer dishes.
A crusty, dense loaf like sourdough, ciabatta, or Italian bread works best. The bread needs enough structure to absorb the dressing without turning to mush. Day-old bread is ideal. We use homemade sourdough and it makes a noticeable difference.
You can prep the vegetables and dressing up to 4 hours ahead. Keep them separate and add the bread just before serving. Fully assemble panzanella is best eaten the same day.
Absolutely. Grilled chicken or shrimp are natural fits and turn this into a complete summer meal. For a vegetarian option cannellini beans or chickpeas work beautifully and hold up well in the dressing.
Both are bead salads but from different culinary traditions. Panzanella is Tuscan, made with crusty bread and a simple vinaigrette. Fattoush is a Middle Eastern salad made with toasted or fried pita and typically includes sumac in the dressing.
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Panzanella Salad recipe
This Panzanella Salad recipe features ripe summer tomatoes, crusty sourdough bread, and a bright lemon vinaigrette. Ready in 15 minutes.
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
for the salad:
- 4 medium to large ripe tomatoes
- 1 English cucumber
- ½ cup sliced sweet peppers
- 3 cups day-old sourdough bread, torn into large chunks
- 1 tablespoon fresh oregano, roughly chopped
- Shaved Parmesan, for garnish
for the dressing:
- ½ cup extra virgin olive oil
- juice of 1 lemon
- ¼ cup water
- 1 small garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cut tomatoes in large 1-inch chunks and place in a large bowl.
- Cut cucumbers into large chunks, similar in size to the tomatoes. Add to the bowl.
- Slice peppers and add to the bowl.
- Add torn sourdough bread to the bowl with the vegetables.
- In a small bowl, whisk together olive oil, lemon juice, water, garlic, salt, and pepper until combined.
- Drizzle the dressing over the salad and toss gently until everything is coated.
- Transfer to serving bowl and top with fresh oregano and shaved Parmesan.
Notes
- Bread: day-old sourdough is ideal. It has the density and crust to absorb the dressing without turning soft. A good store-bought sourdough works perfectly.
- Lemon vs. vinegar: most panzanella recipes use red wine vinegar. We prefer fresh lemon juice - it brightens the salad without sharpening it.
- Tomatoes: use the ripest tomatoes you can find. Peak-season tomatoes make this salad. Out-of-season tomatoes will not.
- Serving: let the salad rest for 10 to 15 minutes after tossing so the bread can absorb the dressing and tomato juices before serving.
- 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
