Panzanella Salad Recipe

This Panzanella Salad is the ultimate way to turn simple, fresh ingredients into something unforgettable. With golden, crispy bread cubes, juicy tomatoes, and a tangy balsamic vinaigrette, it’s a quick, refreshing side dish that feels like summer in a bowl. Perfect for busy weeknights, cookouts, or meal prepping ahead of time, this salad is as versatile as it is delicious.

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Panzanella Salad

Why You'll Love This Panzanella Salad Recipe

• Quick & simple: ready in just 30 minutes with minimal effort

• Healthy & fresh: packed with veggies, herbs, and wholesome bread

• Meal-prep friendly: bread can be toasted ahead for faster assembly

• Customizable: easy to adapt with seasonal produce or pantry staples

• Budget-friendly: makes use of leftover or day-old bread

• Kid-friendly flavors: crunchy bread and mild vinaigrette appeal to all ages

• Great for entertaining: colorful presentation that impresses guests

• Perfect year-round: refreshing in summer, hearty enough for fall

• Vegetarian-friendly: satisfying without needing meat

• Versatile side: complements grilled meats, pasta dishes, or stands alone

  
  

Cooking Tips & Tricks

• Use day-old bread: it soaks up dressing without turning soggy

• Toast the bread cubes until golden and crisp for the best texture

• Let the salad rest 10–15 minutes before serving to allow flavors to meld

• Slice veggies evenly so every bite has balanced flavor

• Taste and adjust: add more vinegar or olive oil as needed before serving.

Panzanella Salad Recipe

Prep. Time: 10 mins. | Cook time: 20 mins. | Serves: 6

Ingredients:

• 4 c. crusty bread, (corn bread or baguettes)

• 2 T. olive oil

• ½ tsp. sea salt

• 1 pt. cherry tomatoes, Halved

• 1 c. English cucumber, sliced

• 1/2 c. red onion, thinly sliced

• 1 c. fresh basil, torn

• 1/2 c. extra virgin olive oil

• 2 T. balsamic vinegar

• salt and pepper, to taste

Let's Get Started!

1. Prepare the Bread: Preheat oven to 375 degrees. Gently cube the bread and transfer to a large bowl. Drizzle olive oil over the bread and gently stir. Spread the cubes on the baking sheet lined with parchment paper and sprinkle with sea salt. Bake in the preheated oven for 15-20 minutes (flip crouton halfway) until they are golden brown.

2. Prepare the salad:  Dice the tomatoes and slice the cucumber and red onion.Toss all ingredients together in a large bowl.

3. Whisk together olive oil and balsamic vinegar, then drizzle over the salad and gently toss. Season with salt and pepper, then serve.