Panzanella Salad is the Mediterranean’s way of making leftovers feel gourmet. With crunchy bread cubes, juicy tomatoes, and a tangy vinaigrette, it’s rustic, refreshing, and ready in minutes!
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What Is Panzanella Salad?
Panzanella salad is a Tuscan-style bread salad that transforms humble ingredients into something seriously craveable. Traditionally, it features chunks of rustic bread that have been toasted or dried out, then tossed with juicy tomatoes, onions, and a tangy vinaigrette. The bread soaks up all that flavor, giving you bites that are soft in the center with just the right amount of crispness on the edges. It’s hearty enough to be a meal but light and vibrant enough to enjoy on a hot summer day.
While the classic version leans heavily on tomatoes, bread, and sometimes basil, this version also loads up on crunchy veggies like cucumbers, radishes, and onions, along with salty olives and creamy feta for even more Mediterranean flair. The vinaigrette ties it all together with fresh lemon juice and garlic, giving each forkful a bright, zesty finish. It’s an easy salad to throw together when you want something simple, colorful, and full of flavor.
Ingredients You Need
Croutons:
- Olive Oil – We drizzle this over the bread to help it toast up beautifully in the oven and use it again in the vinaigrette for that rich, silky base.
- French Bread – A slightly stale loaf is perfect for this. The cubes crisp up in the oven and hold their shape when tossed with dressing.
- Salt and Pepper – These kitchen staples wake up all the flavors in the salad and vinaigrette.
Salad:
- Cucumber – This veggie adds refreshing crunchiness and a cool, juicy bite that balances the briny and tangy ingredients.
- Grape Tomatoes – These pop with juicy sweetness and help create that classic panzanella texture when their juices soak into the bread.
- Red Onion – We love using this for its sharp flavor and beautiful color. Slice it thin so it doesn’t overpower.
- Feta – The creamy texture and salty flavor pair perfectly with the vinaigrette and the toasted bread.
- Kalamata Olives – These bring a bold, briny punch that plays so well with the other Mediterranean-inspired flavors.
- Green Onions – We add these for a subtle onion flavor and a pop of color.
- Radishes – These add peppery crunch and a pretty pop of pink to the salad.
Dressing:
- Garlic – Garlic adds a warm, savory note to the vinaigrette. Mince the cloves yourself for the best flavor.
- Salt – A pinch in the vinaigrette helps everything pop, especially the citrus.
- Black Pepper – Pepper adds just a hint of spice to round out the vinaigrette.
- Olive Oil – High-quality olive oil creates a rich, velvety vinaigrette that clings to every ingredient.
- Lemon Juice – We love using lemon juice because it adds a bright, zippy finish that brings the whole salad to life.
How to Make Panzanella Salad
- Prep the bread. Toss the cubed bread in olive oil, then season generously with salt and pepper so it’s well coated.
- Toast it. Spread the cubes on a baking sheet and bake until golden and crispy, flipping them once to toast evenly.
- Mix the veggies. Combine the cucumber, tomatoes, radishes, red onion, green onions, olives, and feta in a large bowl.
- Add the bread. Once the bread is toasted and cool enough to handle, add it to the bowl with the veggies.
- Make the vinaigrette. In a separate small bowl or jar, whisk together the garlic, lemon juice, olive oil, salt, and pepper until fully combined.
- Dress and toss. Pour the vinaigrette over the salad, then gently toss everything together.
- Let it sit. Set the salad aside for a bit to allow the flavors to mingle and the bread to soften slightly.
Variations
- Grilled Chicken – Toss in some grilled chicken to make this salad a complete and satisfying meal.
- Cheese – Swap the feta for mozzarella pearls or chunks for a creamier, milder bite.
- Roasted Red Peppers – Roasted red peppers add a smoky-sweet depth that pairs perfectly with the tangy dressing.
- Fresh Basil – A handful of torn basil gives this salad a pop of color and that classic Mediterranean vibe.
- Sourdough Bread – Sourdough adds a slight tang and extra chewiness that holds up beautifully to the dressing.
- Spicy – Toss in some thinly sliced jalapeños or a pinch of red pepper flakes for a kick.
- Balsamic Vinaigrette – Swap the lemon juice for balsamic vinegar to give the salad a richer, slightly sweet finish.
Can I Store Leftovers?
This salad is best enjoyed fresh since the bread softens quite a bit as it sits.
If you do need to store it, pop it in the fridge in an airtight container for up to a day.
We don’t recommend freezing this one—the textures just don’t hold up well after thawing.
Common Questions about Panzanella Salad
Day-old crusty bread, like a French loaf or sourdough, works best. It holds up well after being toasted and won’t get soggy too fast.
Yes, you can prep the components ahead, but it’s best to wait to toss everything together until about 30 minutes before serving.
It’s typically served at room temperature, which allows all the flavors to come through. You can chill it slightly if you prefer.
Absolutely! Bell peppers, roasted zucchini, or even corn are great additions, depending on what you have on hand.
More Satisfying Salads
Searching for salads that are anything but boring? Take a peek at some of our other favorites!
Mediterranean Whipped Cottage Cheese Salad
Panzanella Salad Recipe
Ingredients
- 1 small about 5 cups French bread, cubed
- 3 Tablespoons olive oil
- Salt & pepper to taste
Salad:
- 1 cucumber sliced
- 1 pint grape tomatoes halved
- 1/2 red onion sliced
- 1/2 pound feta cubed
- 1/2 cup Kalamata olives pitted
- 1/4 cup green onions chopped
- 1/3 cup radishes sliced
Vinaigrette:
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 1/4 cup lemon juice
Instructions
- Toss bread with olive oil, salt, and pepper.1 small, 3 Tablespoons olive oil, Salt & pepper
- Bake on a sheet pan at 400°F for 8–10 minutes or until golden and crisp, tossing halfway.
- In a bowl, mix cucumber, tomatoes, radishes, green onions, red onion, feta, and olives.1 cucumber, 1 pint grape tomatoes, 1/2 red onion, 1/2 pound feta, 1/2 cup Kalamata olives, 1/4 cup green onions, 1/3 cup radishes
- Add the toasted bread.
- Whisk the vinaigrette ingredients in a small bowl, and pour the dressing over the salad.2 garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/3 cup olive oil, 1/4 cup lemon juice
- Toss gently, and let sit for 20–30 minutes before serving.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is going to be a staple all summer!