The tomato bins at my Saturday farmers market have that certain glow lately — the kind that tells you the season has finally turned. That’s when I start dreaming about panzanella.
Panzanella is the Italian bread salad that makes summer feel like it belongs to me: cubes of crusty bread, ripe cherry tomatoes, bell peppers, fresh basil, and a sharp vinaigrette. The bread drinks in all that tomato juice and dressing and turns chewy, savory, and honestly a little addictive. It comes together in 25 minutes, which means I can make it even on a packed evening. This one passed the Tuesday test.
What is panzanella?
Panzanella is a classic from Tuscany: crusty or day-old bread tossed with vegetables at their peak and a simple vinaigrette. It started as a way to use up old bread, and it may be the most delicious “leftovers” idea in Italian cooking. It’s vegetarian and vegan exactly as written.
Ingredients you’ll need
With a recipe this simple, the ingredients do all the work. A few notes before you start:
- Bread: use a sturdy artisan loaf — sourdough, ciabatta, or a rustic country loaf. Skip the soft store-bought sandwich bread. Day-old is actually ideal, but fresh works if you toast it a little longer.
- Cherry tomatoes: buy the ripest, highest quality you can find. In season, local is best; out of season, greenhouse tomatoes hold up well.
- Bell peppers: one each yellow, red, and green. The color is half the fun, and I use multi-colored cherry tomatoes too for the same reason.
- Basil: fresh is a must. It’s easy to grow on a sunny windowsill, if you’re into that.
- Vinegar: I love sherry vinegar for its depth, but red wine vinegar is the classic Italian choice and works perfectly.
How to make it
Prep time: 15 minutes. Cook time: 10 minutes. Total: 25 minutes. Makes 4 to 6 servings.
- Preheat the oven to 450°F. Cut the bread into cubes, toss them with 1 tablespoon olive oil, and season with kosher salt and fresh ground black pepper. Spread in a single layer on a rimmed baking sheet and bake until golden brown, about 7 minutes.
- Chop everything. Halve the cherry tomatoes, dice the bell peppers, thinly slice the red onion, mince the garlic, and thinly slice the basil (chiffonade).
- Make the dressing. In a medium bowl, combine the sherry vinegar and garlic. Gradually whisk in 3 tablespoons olive oil, 1 tablespoon at a time, until a creamy emulsion forms. Season with kosher salt and black pepper.
- Toss and rest. Combine the vegetables, dressing, basil, and toasted bread in a large bowl. If you’re making it in advance, add the bread last so it stays crisp. Let it stand about 15 minutes for the flavors to meld, then serve immediately.
Ways to make it yours
- Add cucumber — peeled, seeded, and diced. It’s a traditional addition.
- Add cheese — torn mozzarella or burrata isn’t in the traditional version, but I’d take it.
- Make it Greek — feta, olives, oregano, and a Greek-style dressing.
I also have a spring version I make with peas and feta when the tomatoes go on vacation.
What to serve it with
This is a natural partner for anything off the grill — grilled chicken or salmon, veggie kabobs, or a spread of Italian sides for a summer dinner party. Or lean in: a dense bean salad, a Mediterranean chickpea salad, and a bowl of olives, and you’ve got an easy antipasto-style meal.
Storage and make ahead
Panzanella is best eaten within 1 to 2 hours of making it. The bread keeps drinking, and the next day it’s completely soggy, so it’s not really a leftovers situation. To get ahead, toast the bread cubes up to 2 days in advance and store them airtight at room temperature, then combine everything just before serving.
Questions, answered
What does panzanella mean in Italian?
A mashup of “pane” (bread) and “zanella” (a deep bowl or basin). Functionally: bread salad.
Where is it from?
Tuscany, though similar bread salads appear across Italy. It’s traditionally a summer dish built around peak tomatoes.
What bread is best for panzanella?
Anything crusty with an open crumb — sourdough, ciabatta, or a rustic Italian loaf. Day-old is best.
Should panzanella be soggy?
No. The bread should be softened and full of flavor but still have a chew. If it’s mushy, it either sat too long or the bread wasn’t sturdy enough.
Can I make it the day before?
Not the whole salad — but you can prep the bread 1 to 2 days ahead and assemble it about 15 minutes before serving.
A note from Nora
The first time I made this, I grabbed a soft fresh loaf because it was what I had, and the salad came out closer to bread pudding than salad. Day-old sourdough, toasted a little longer, and it’s a whole different dish. We loved it so much I made it again the very next day — because panzanella doesn’t really do leftovers. If I can make it on a Tuesday, it’s a keeper.
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