Panzanella Salad | Salad Recipe

Our Panzanella Salad is everything we love about summer in one big bowl, with juicy tomatoes, crunchy cucumbers, creamy mozzarella cheese, fresh herbs, and homemade croutons all tossed in a tangy balsamic vinaigrette. It’s a simple, no-fuss salad that’s perfect for easy lunches, a laid-back summer dinner, or even as a pass-along potluck dish.

As if the combination of flavors and textures wasn’t enough to make us crave this salad, it all comes together without turning on the stove. Make it once, and we know it will become your go-to salad all summer long.

What is Panzanella Salad?

This classic Italian chopped salad was created as a way to use up stale bread, which puts our homemade croutons to good use. It’s a rustic-style salad featuring chopped veggies like tomatoes, onions, simple dressing, and bread.

Like all traditional recipes, plenty of variations have popped up over the years, and now you’ll often find mozzarella, fresh herbs, and cucumbers in panzanella salad.

No matter what ingredients you use, a true panzanella salad will have bread that’s soaked up enough dressing to soften, while still having a bit of a bite.

How to Make Our Panzanella Salad Recipe

Ingredients

Process

1. In a large mixing bowl, combine croutons, tomatoes, and cucumber and toss together.
2. Tear fresh mozzarella balls over salad and drizzle with half the vinaigrette. Toss together. Allow salad to sit for about 15 minutes. (this will allow the croutons sometime to absorb the vinaigrette and slightly soften). When ready to serve, drizzle salad with more vinaigrette and top with basil leaves and mint leaves (if using).

Variations for Our Panzanella Salad

There are tons of ways to make this panzanella salad your own, depending on what you like and what you have on hand. Try some of these variations:

• Swap the mozzarella cheese for crumbled feta or goat cheese. You can even add some shaved parmesan.
• Use grilled veggies instead of fresh to add a smoky, warm element. You can even add grilled eggplant, zucchini, or peppers for a nutrient and flavor boost.
• Swap the homemade croutons for store-bought, or go the traditional route and use day-old sourdough, French, or ciabatta bread.
• Add a protein, like grilled chicken or white beans, to make it a filling main course.
• Mix up the herbs by adding a combo of fresh basil, mint, parsley, dill, or chives.
• Swap the balsamic vinaigrette with red wine vinaigrette or basil vinaigrette.

Prep Ahead Instructions

You can easily prep the ingredients for this salad ahead of time, so it comes together quickly when you’re ready to serve and eat it.

Make the croutons up to a week ahead of time and store in an airtight container at room temperature.

The dressing can also be made ahead of time, ideally 1-3 days ahead, and stored in an airtight container in the refrigerator.

The tomatoes and cucumbers can also be chopped up to a day ahead of time and stored in separate containers in the refrigerator.

Can Panzanella Salad be Stored for Leftovers?

The key to perfect panzanella salad is letting it sit long enough for the bread or croutons to soften, but not so long that they become soggy. It’s best eaten within 24 hours; after that, the bread may become too soft and soggy.

Store any leftovers in the refrigerator for up to 24 hours. If you plan to eat only part of the salad within the day, prepare the ingredients as noted above and combine just what you think you’ll eat, saving the rest for the next day or two.

What to Serve with Our Panzanella Salad Recipe

This salad is the perfect side dish for any of these summer recipes:

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Panzanella Salad

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Our Panzanella Salad is a no-fuss, fresh way to enjoy the summer harvest, loaded with fresh veggies and a flavorful dressing for a fun take on the traditional bread salad.

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 3

  INGREDIENTS  

US CustomaryMetric

  INSTRUCTIONS  

• In a large mixing bowl combine croutons, tomatoes, and cucumber and toss together.

• Tear fresh mozzarella balls over salad and drizzle with half the vinaigrette. Toss together.

• Allow salad to sit for about 15 minutes. (this will allow the croutons sometime to absorb the vinaigrette and slightly soften).

• When ready to serve, drizzle salad with more vinaigrette and top with basil leaves and mint leaves (if using).

• Season with salt and pepper and serve.

  NOTES  

Prep Ahead Instructions You can easily prep the ingredients for this salad ahead of time, so it comes together quickly when you’re ready to serve and eat it. Make the croutons up to a week ahead of time and store in an airtight container at room temperature. The dressing can also be made ahead of time, ideally 1-3 days ahead, and stored in an airtight container in the refrigerator. The tomatoes and cucumbers can also be chopped up to a day ahead of time and stored in separate containers in the refrigerator. Can Panzanella Salad be Stored for Leftovers? The key to perfect panzanella salad is letting it sit long enough for the bread or croutons to soften, but not so long that they become soggy. Its best eaten within 24 hours; after that, the bread may become too soft and soggy. Store any leftovers in the refrigerator for up to 24 hours. If you plan to eat only part of the salad within the day, prepare the ingredients as noted above and combine just what you think you’ll eat, saving the rest for the next day or two.

Calories: 442kcal Carbohydrates: 27g Protein: 8g Fat: 34g Saturated Fat: 6g Cholesterol: 9mg Sodium: 246mg Potassium: 198mg Fiber: 2g Sugar: 7g Vitamin A: 214IU Vitamin C: 9mg Calcium: 139mg Iron: 2mg

CUISINE: Italian

COURSE: Salad, Side Dish