A vibrant Tuscan bread salad that soaks up all the deliciousness of summer veggies and a punchy vinaigrette. Made with simple ingredients and lots of flavour, Panzanella is a no-fuss dish that feels fancy.
Looking for more plant-based summery salads? My herby tabbouleh is also a favourite fresh and zesty just like this panzanella.
My friend Hannah took a snap of some beautiful heirloom tomatoes in season at our local fruit and veg shop, inspiring me to make her go-to panzanella.
This Panzanella recipe is perfect when tomatoes are in season and you want something refreshing but hearty. It’s also a genius way to use up stale bread. The mix of crunchy, toasted bread with juicy tomatoes and crisp cucumbers is honestly irresistible. It’s fresh, herby, and the kind of salad that actually feels satisfying. Plus, the dressing is tangy, garlicky, and full of flavour. I like that it comes together easily with pantry staples and requires no fancy techniques. It’s a great side for BBQs or as a light lunch on its own. And the longer it sits, the better it tastes!
Main Ingredients & Why We Use Them
Salad
- Pane di casa bread: Rustic and sturdy, this bread holds up well to the dressing without turning to mush.
- Extra virgin olive oil: For toasting the bread and adding richness.
- Heirloom tomatoes: Juicy and sweet — they’re the heart of the salad.
- Cooking salt: Enhances all the flavours.
- Lebanese cucumbers: Crisp and refreshing — peeling one and leaving the other adds a nice texture contrast.
- Fresh basil leaves: Adds aromatic freshness and ties all the flavours together.
Dressing
- White wine vinegar: For that classic tangy bite.
- Dijon mustard: Helps emulsify the dressing and adds subtle depth.
- Extra virgin olive oil: Rich and smooth — brings everything together.
- Garlic cloves: Adds bold flavour and heat.
- Salt: Balances the acidity and ties it all together.
Panzanella Ingredients
Dressing Ingredients
How to Make It
Preheat your oven to 180°C (160°C fan). Tear or cut the bread into chunks, toss with olive oil and salt, and toast on a baking tray for around 15 minutes until golden on the outside but still a little soft inside. Meanwhile, chop the tomatoes into wedges and halve them, and slice the cucumbers into thick rounds — peel one and leave the other for variety. Toss the veg in a bowl with basil. Whisk the dressing ingredients together, including any tomato juice that’s collected while chopping. Add the cooled bread, pour over the dressing, and give everything a gentle toss. Let it sit for 5 minutes so the bread can soak up the juices, toss again, and serve.
Variations & Substitutions
- Swap heirloom tomatoes for roma tomatoes or whatever is in season, just choose a tomato which is juicy!
- Use sourdough or ciabatta if you can’t find pane di casa.
- Add red onion or capers for extra zing.
- Toss in white beans or chickpeas for added protein (not traditional but still yum!)
Equipment
You won’t need much, just the following:
- Large mixing bowl
- Baking tray
- Sharp knife
- Whisk or fork for dressing
How to Serve Panzanella
This salad pairs perfectly with pasta, tofu skewers, or as a side to my Marry Me Tofu which is how I served it.
How to Store Panzanella
Panzanella is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to one day. The bread will soften further, so if you prefer more crunch, keep the bread and dressing separate and combine just before serving.
How to Make Panzanella
Panzanella
Ingredients
Salad
- Half a loaf of pane di casa bread
- 1 tablespoon extra virgin olive oil
- 3 large heirloom tomatoes
- 1 teaspoon cooking salt
- 2 Lebanese cucumbers peel one, leave the other
- 1 loosely packed cup of fresh basil leaves
Dressing
- 1½ tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- 2 garlic cloves finely minced
- ½ teaspoon salt divided
Instructions
Bread
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Prep the bread: Tear or cut the bread into chunks, toss with 1 tablespoon olive oil and 1 teaspoon salt.
- Toast it: Spread the bread on a baking tray and toast for around 15 minutes. You want it golden and crispy on the outside but still a bit soft inside, like proper toast. Let it cool once done.
Salad
- Chop the veggies: Cut each tomato into 8 wedges, then cut those in half. Slice the cucumbers into chunky rounds — cut one all the way and leave the skin on the other for texture.
- Toss the veggies: Combine tomatoes and cucumber in a big bowl. Add the basil and gently toss everything together.
- Make the dressing: Mix the vinegar, mustard, olive oil, garlic, and remaining salt. If your tomatoes let out any juice while chopping, throw that in too — it adds extra flavour!
- Bring it together: Add the cooled bread chunks to the bowl and drizzle over the dressing. Give it a gentle toss so everything’s coated.
- Let it soak: Let the salad sit for 5 minutes so the bread soaks up all the delicious juices. Give it another light toss before serving.
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