Italian Bread Salad (Panzanella)
Italian Bread Salad is summer on a plate! Panzanella is the kind of recipe that reminds you just how satisfying simple food can be. Sweet, sun-ripened tomatoes, toasted sourdough, fragrant basil and a punchy vinaigrette come together to create a salad that’s fresh, vibrant and bursting with Mediterranean flavour.
My version gives the Tuscan classic a subtle twist with crisp za’atar croutons, adding an extra layer of earthy, herby flavour. It’s wonderfully easy to make, a brilliant way to use up day-old bread and just as perfect for a leisurely lunch as it is for sharing with family and friends on a warm summer evening. Best of all, it only gets better as it sits, giving the bread time to soak up all those delicious tomato juices and bright, tangy dressing.
Panzanella Ingredients
With just a few fresh ingredients, this Italian bread salad is full of flavour:
- Croutons: Day-old sourdough or ciabatta makes the best crisp, golden croutons.
- Extra virgin olive oil: Use a good-quality olive oil for the best flavour.
- Za’atar: A fragrant blend of thyme, sumac, sesame seeds and salt.
- Tomatoes: Choose ripe, juicy tomatoes, or a mix of varieties.
- Red onion: Adds mild sweetness, colour and crunch.
- Fresh basil: Brings classic Mediterranean flavour.
- Dressing: Olive oil, Dijon mustard, red wine vinegar, shallot, garlic, salt and black pepper.
How to make Italian Bread Salad
Step 1) The Croutons
Start by toasting cubes of sourdough until golden and crisp around the edges. While they’re in the oven, salt the tomatoes and let them work their magic, releasing all those sweet, flavour-packed juices. If you have a large serving bowl, set the tomatoes in a colander over it and you’ll catch every drop and make the dressing right in the same bowl (always a bonus when there’s less washing up!).
Step 2) The Dressing
Whisk the tomato juices with olive oil, red wine vinegar, Dijon mustard, shallot and garlic, then toss with the tomatoes, red onion, basil and toasted bread until everything is beautifully coated.
Step 3) The Salad
Let the salad rest for 15–20 minutes before serving. It’s worth the wait as the bread soaks up all that delicious dressing while still keeping its rustic bite.
You’ll find the exact ingredient amounts and detailed instructions in the printable recipe card below.
What is Panzanella?
If you’ve never tried Italian Bread Salad, you’re in for a treat. Better known as Panzanella, this rustic Tuscan classic is proof that some of the best recipes come from making the most of simple ingredients. Originally created as a clever way to use up day-old bread, it combines juicy ripe tomatoes, fresh basil, onion, olive oil and vinegar into a salad that’s far greater than the sum of its parts.
The magic happens as the toasted bread soaks up the sweet tomato juices and tangy dressing, becoming wonderfully flavourful while still keeping a little chew. It’s fresh, vibrant and bursting with Mediterranean flavours, which is exactly why panzanella has become a favourite well beyond Italy. One bite, and it’s easy to see why this humble bread salad has stood the test of time.
The Secret to the Best Italian Bread Salad
If there’s one little trick that takes this Italian Bread Salad from good to truly memorable, it’s salting the tomatoes before you assemble the salad. It only takes a few minutes, but the difference is remarkable.
As the tomatoes rest, they release their naturally sweet, flavour-packed juices. Instead of letting those precious juices go to waste, they’re whisked into the vinaigrette, creating a dressing that’s bright, intensely tomatoey and full of fresh summer flavour. Then comes the best part: the toasted bread soaks up every last drop, becoming wonderfully juicy while still keeping a little bite. It’s a simple technique, but it’s what transforms a good bread salad into the best Panzanella, with an irresistible depth of flavour in every bite.
Easy Variations for Panzanella
For a heartier version, add creamy burrata, fresh mozzarella, grilled chicken or white beans. Cucumber, roasted peppers and grilled courgettes are all delicious additions too.
Why you’ll love this Italian Bread Salad recipe
There’s a reason Panzanella has been a favourite for generations. It’s simple, fresh and lets a handful of good ingredients shine.
- Big flavour, simple ingredients. Ripe tomatoes, crusty bread and a handful of pantry staples are all you need.
- A brilliant way to use day-old bread. One of the tastiest examples of “waste not, want not.”
- The tomato dressing is the real star. Every bite is bursting with fresh, summery flavour.
- Perfect for sharing. Ideal for barbecues, picnics, leisurely lunches or an easy light dinner.
- Even better after a little rest. Give it time to mingle, and the flavours only get better.
More Bread Salad Recipes to Try
If you loved this Italian Bread Salad, you’ll also enjoy some of my other bread salad recipes. Try Grilled Corn Panzanella for a summery twist, Peach Panzanella Salad when peaches are in season, or Fattoush Salad, a vibrant Middle Eastern bread salad. For something a little different, my Spinach Salad with Crispy Pita and Tahini Dressing is another fresh favourite.
Italian Bread Salad (Panzanella)
Ingredients
- 250 g ciabbata or other sourdough bread (day-old), cut into 2–3 cm cubes (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon za’atar (optional, but highly recommended)
- Pinch of sea salt
- 1 kg ripe mixed tomatoes, cut into bite-sized pieces
- 1/2 teaspoon salt, plus more for seasoning
- 1 small red onion, thinly sliced into half moons
- 1/2 cup packed fresh basil leaves, torn or thinly sliced (about 2 generous handfuls)
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon minced fresh shallot
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the croutons: Preheat the oven to 175°C / 350°F and line a baking tray with parchment paper. Place the bread cubes in a large bowl and drizzle with the olive oil. Sprinkle over the za'atar and a pinch of sea salt, then toss well with your hands until every piece is evenly coated. Spread the bread in a single layer on the prepared baking tray.Bake for 15–20 minutes, tossing halfway through, until the bread is lightly golden and crisp on the outside but still slightly chewy in the centre. Let cool for a few minutes.
- Prepare the tomatoes: While the croutons are baking, place the tomatoes in a colander set over a large serving bowl. Sprinkle with the 1/2 teaspoon salt and toss gently to coat. Leave to stand for at least 15 minutes, tossing once or twice, so the tomatoes release their flavourful juices into the bowl below.
- Make the dressing: Lift the colander of tomatoes from the bowl and set aside. Add the Dijon mustard and red wine vinegar to the reserved tomato juices and whisk together. Slowly whisk in the olive oil until emulsified. Stir in the shallot and garlic, then season generously with sea salt and freshly ground black pepper.
- Assemble the salad: Add the drained tomatoes and sliced red onion to the bowl with the dressing and toss gently to combine. Add the toasted croutons and most of the basil, reserving a few leaves for garnish. Toss everything together until the bread is evenly coated.
- Let the flavours develop: Let the salad rest for 15-20 minutes, tossing once or twice, so the bread absorbs some of the dressing while still retaining a little texture. Taste and adjust the seasoning with additional salt, pepper or a splash more red wine vinegar if needed. Garnish with the remaining basil and serve. Enjoy!
Nutrition
Notes
- For the best flavour: Panzanella is often even better after a few hours at room temperature (lightly covered), allowing the bread to soak up the dressing and the flavours to meld beautifully.
- Bread matters: A sturdy, day-old sourdough or rustic country loaf works best. Toasting creates a crisp exterior that absorbs the dressing without becoming overly soggy.
- Storage: Leftovers can be refrigerated for up to 1 day. The bread will soften further but the salad will still be delicious.
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