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4.8 from 39 votes

Panzanella Salad

This gorgeous Panzanella Salad is a hearty, delicious and bright salad that you'll be making all spring and summer! Tossed with Basil Dressing, with crispy Italian bread, juicy tomatoes, bell peppers and more! Panzanella is a salad recipe you'll LOVE!

Prep Time
5 mins
Cook Time
5 mins
Total Time
19 mins
Servings: 4
Calories: 323 kcal
Course: Side Dish , Main Course , Salad
Cuisine: Mediterranean , Italian

Ingredients

For the croutons:
  • 1 Italian Bread cut up into 1 inch cubes (smaller or bigger is up to your taste)
  • 2 garlic cloves minced
  • 2 teaspoons olive oil
  • 2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 teaspoon salt (more or less to taste)
For the salad:
  • 2 cups basil leaves or greens
  • 1 cup tomatoes cherry tomatoes, cut in half
  • 1 red onion cliced
  • 1 cup cucumbers sliced
  • 1 cup bell peppers sliced, any color
For the basil dressing:
  • 1/2 cup chopped fresh basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 clove garlic finely minced
  • 1 lemon zest and juice
  • 1/4 cup freshly grated Parmesan cheese (OR: 2 teaspoons of mustard if Vegan)
  • 1/3 cup olive oil
Alternative Dressing:
  • 1/4 basil pesto Homemade basil pesto
  • 1 tablespoon lemon juice
  • 1 lemon zested
  • 2 tablespoons olive oil
Topping (optional)
  • 1 burrata cheese https://www.twopurplefigs.com/burrata-cheese/

Notes

  • Panzanella is a name that comes from portmanteau, broken down into "pane", which means bread, and "zanella" which means a deep plate. 
  • Panzanella is a name that comes from portmanteau, broken down into "pane", which means bread, and "zanella" which means a deep plate. 
  • Panzanella pairs well with grilled meats, such as chicken, steak, shrimp or salmon. This salad is also great when served alongside a whole roasted chicken or roast beef. Or even make it vegan with tofu.
  • Panzanella pairs well with grilled meats, such as chicken, steak, shrimp or salmon. This salad is also great when served alongside a whole roasted chicken or roast beef. Or even make it vegan with tofu.
  • Can you eat Leftover panzanella?
  • Can you eat Leftover panzanella?
  •  Leftovers will keep for a few days in the fridge, but the flavor of the tomatoes will be less bright and the bread can over-soak. Even so, it's still one of the best salads of summer.
  •  Leftovers will keep for a few days in the fridge, but the flavor of the tomatoes will be less bright and the bread can over-soak. Even so, it's still one of the best salads of summer.
  • Final Tips
  • The base of an Italian Panzanella Salad is crunchy bread pieces. I crunch the bread cubes up in the oven with some garlic, olive oil, and fresh thyme, so it’s more of a crouton. Classically, in Italy, any stale old chewy bread is used for making Panzanella salad.
  • I find that by crisping up the bread, the Italian Panzanella Salad lasts longer and the bread doesn't get mushy for at least 6 hours.
  • Use apples, fennel or any seasonal fruits you have!
  • Homemade Basil Pesto is always best--read my guide to make, freeze, use and store the BEST Basil Pesto.
  • Add some salmon to your Italian Panzanella! To do so, turn the broiler on high, season the salmon strips with salt, pepper and olive oil, then broil them for no more than 5-6 mins. The salmon even tastes YUMMIER with a drizzle of basil dressing on top once they’re cooked. Use this Baked Salmon With Greek Dressing as a base.
  • If you’ve got leftover grilled chicken, steak, shrimp—they all work beautifully on this Panzanella Salad!
  • Too busy to fry proteins? Even canned tuna works great, or some soft boiled eggs.
  • Make this Italian Panzanella vegan by substituting mustard for parmesan and adding some fried tofu or tempeh on top.
  • This simple steps only adds 10 extra mins to your prep time, but leaves you with a satisfying, nutritious Panzanella Salad that you’ll make over and over again!! 
  • The base of an Italian Panzanella Salad is crunchy bread pieces. I crunch the bread cubes up in the oven with some garlic, olive oil, and fresh thyme, so it’s more of a crouton. Classically, in Italy, any stale old chewy bread is used for making Panzanella salad.
  •  Leftovers will keep for a few days in the fridge, but the flavor of the tomatoes will be less bright and the bread can over-soak. Even so, it's still one of the best salads of summer.