What is panzanella salad?

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.

What's the best bread for panzanella salad?

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.

Can I make panzanella salad ahead of time?

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.

Can I add protein to panzanella salad?

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.

What is the difference between panzanella and fattoush?

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.

Panzanella Salad

Ingredients

Scale

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

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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.

Author: Superman Cooks
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