Classic Panzanella Salad (Easy Recipe)
I can picture it now – eating a fresh, seasonal produce in the warm weather sitting out by the pool. Though the summer heat can be quite grueling in Florida, I truly cannot wait to eat all of the fresh food in a few months. This classic panzanella salad is such a simple and staple recipe to pair with you spring/summer dinners.
Panzanella salad originates in the Tuscan region of Italy. It was created as a delicious way to use up stale bread, instead of letting it go to waste. So if you ever find yourself with a chunk of leftover bread, make this classic salad! However, if you are just craving this salad, using fresh bread it totally fine too, though you might find that it gets too soft unlike the stale bread.
how to make panzanella salad
- I like to start out by tearing my stale bread, in this case I used the Tutto Baguette from Publix. I prefer tearing them into chunks that are slighting larger than “bite sized”. This way the bread doesn’t immediately soak up the dressing and get soggy.
- Add olive oil, salt and pepper to the bread chunks, mix really well with your hands. Then toss them in the oven or airfryer, just until golden.
- While those are cooking, chop your tomatoes into large chunks and julienne the red onion. I also like to tear my basil by hand because it expresses the flavor better. Toss everything into a salad or platter!
- Combine the dressing in a small jar and shake really well to emulsify the dressing. Also be sure to use good quality olive oil here to get a rich flavor.
- Add the bread chunks and dressing to the veggies and toss.
- If you plan on serving this later on, wait to dress the salad so the bread doesn’t get soggy on you.
- Enjoy with your favorite protein and an Aperol spritz of course.
Adds & Subs
Additions:
- Cucumbers
- Mozzarella/Burrata
- Shaved Parmesan
- Chili Flakes
- Capers
- Olives
Substations:
- Shallots for Red Onions
- Red Wine Vinegar or Champagne Vinegar for White Wine Vinegar
- Maple Syrup for Honey
Similar Recipes
Classic Panzanella Salad (Easy Recipe)
DifficultyEasy
Servings4
Prep time10 minutes
Cook time10 minutes
Total time20 minutes
This vegan Panzanella salad is a simple yet satisfying Italian bread salad made with ripe tomatoes, red onion, garlic, fresh basil, and crusty day-old bread soaked in a zesty vinaigrette. No cucumbers here—just bold, Mediterranean flavors in every bite. Perfect for a light lunch, summer side dish, or a refreshing weeknight dinner. It’s an easy, budget-friendly recipe that’s naturally dairy-free, plant-based, and ready in just 20 minutes.
Ingredients
For the Salad
- 3 Large Vine-Ripened Tomatoes, Chopped
- 1/4 Medium Red Onion, Julienned
- 1 Bunch Fresh Basil, Torn
- 1/3 Day Old Baguette
- 1 Tbsp Olive Oil
- Salt
- Pepper
For the Dressing
- 3 Tbsp Olive Oil
- 2 Tbsp White Wine Vinegar
- 1 Garlic Clove, Crushed
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 2 Tsp Honey
- 2 Tbsp Parsley, Minced
Instructions
For the Dressing
- 1
Combine all of the dressing ingredients in a small jar and shake well until emulsified.
For the Salad
- 1
Tear off pieces of the baguette into a bowl. Add the olive oil, salt, and pepper, Mix well.
- 2
Bake or AirFry the baguette at 400F for 5-7 minutes or until golden and crispy.
- 3
In a large platter or salad bowl add the chopped tomatoes, sliced onions and torn basil.
- 4
Once the baguette is toasted, add it to the salad.
- 5
Drizzle the dressing and toss the salad well.
- 6
Serve immediately or if you are prepping for later, wait to dress the salad. Enjoy!
