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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Panzanella Ingredients<\/h2>\n\n\n\n
With just a few fresh ingredients, this Italian bread salad is full of flavour:<\/p>\n\n\n\n
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Croutons:<\/strong> Day-old sourdough or ciabatta makes the best crisp, golden croutons.<\/li>\n\n\n\n
Extra virgin olive oil:<\/strong> Use a good-quality olive oil for the best flavour.<\/li>\n\n\n\n
Za’atar:<\/strong> A fragrant blend of thyme, sumac, sesame seeds and salt.<\/li>\n\n\n\n
Tomatoes:<\/strong> Choose ripe, juicy tomatoes, or a mix of varieties.<\/li>\n\n\n\n
Red onion:<\/strong> Adds mild sweetness, colour and crunch.<\/li>\n\n\n\n
Dressing:<\/strong> Olive oil, Dijon mustard, red wine vinegar, shallot, garlic, salt and black pepper.<\/li>\n<\/ul>\n\n\n\n
How to make Italian Bread Salad<\/h2>\n\n\n\n
Step 1) The Croutons<\/strong><\/h3>\n\n\n\n
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!).<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 2) The Dressing<\/h3>\n\n\n\n
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.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 3) The Salad<\/h3>\n\n\n\n
Let the salad rest for 15\u201320 minutes before serving. It’s worth the wait as the bread soaks up all that delicious dressing while still keeping its rustic bite.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n
You’ll find the exact ingredient amounts and detailed instructions in the printable recipe card below.<\/em><\/p>\n\n\n
![\"Ingredients](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2026\/07\/Brotsalat-Einfach-Gemacht-1-of-2-800x1200.jpg\")
<\/figure>\n\n\n\n![\"Croutons\"](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2026\/07\/Brotsalat-Einfach-Gemacht-2-of-2-800x1200.jpg\")
<\/figure>\n\n\n\n![\"Salat](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2026\/07\/Brotsalat-Rezept-Panzenella-Einfach-Gemacht-1-of-1-800x1132.jpg\")
<\/figure>\n\n\n\n![\"Italian](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2026\/07\/Brotsalat-Einfach-Gemacht-1-of-3-800x1200.jpg\")
<\/figure>\n\n\n\n![\"Italian](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2026\/07\/Brotsalat-Einfach-Gemacht-2-of-3-800x1200.jpg\")
<\/figure>\n<\/figure>\n\n\n\n![\"Italian](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2026\/07\/Brotsalat-Einfach-Gemacht-3-of-3-800x533.jpg\")
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