Ever heard of a bread-based salad? This Panzanella Toscana is exactly that: fresh vegetables mixed with toasted bread and finished with good olive oil and red wine vinegar. It’s a classic summer salad that celebrates ripe tomatoes and crusty bread.
Think of it like an upgraded crouton salad: day-old bread soaks up the dressing and juices from tomatoes while remaining pleasantly chewy. Large, meaty tomatoes, thinly sliced red onion and crisp English cucumber make each bite bright and satisfying.
What is Panzanella?
Panzanella is a Tuscan bread salad traditionally made with stale or day-old bread, ripe tomatoes, onions and a simple dressing of olive oil and vinegar. It dates back centuries and was originally a practical way to use up stale bread while celebrating peak-season produce.
Why You’ll Love this Recipe
- Quick to make. Toast the bread and assemble the salad in about 15 minutes.
- Fresh, vibrant flavors. Ripe tomatoes and quality olive oil shine in this simple dish.
- Easy ingredients. Most items are pantry or garden staples and can be adapted to what you have.
Panzanella Salad Ingredients
- Day-old crusty bread. Stale bread crisps quickly and soaks up dressing without disintegrating.
- Beefsteak or heirloom tomatoes. Use large, flavorful tomatoes; cherry or grape tomatoes can work if needed.
- English cucumber. Thin skin and fewer seeds make English cucumbers sweeter and more pleasant in this salad.
- Red onion. Thin slices add texture and a mild bite to balance the sweet tomatoes.
- Extra virgin olive oil. Choose a good-quality oil for flavor—this salad depends on it.
- Red wine vinegar. Adds bright acidity to balance the oil and produce.
See the recipe card below for exact quantities.
Substitutions & Variations
This recipe is flexible—additions and swaps are easy depending on preference and season.
- Add fresh mozzarella, burrata or crumbled feta for creaminess.
- Include olives, capers, roasted peppers or any seasonal vegetables you enjoy.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss bread pieces with olive oil and a pinch of salt on a baking sheet. Bake 10 minutes or until edges are crisp but centers remain slightly tender. Transfer bread to a large bowl and add the tomatoes, cucumber and red onion.
- Step 2: Whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt and pepper. Pour the dressing over the bread and vegetables and gently toss to combine. Let the salad rest at room temperature for at least 30 minutes so the bread absorbs the flavors. Serve topped with torn fresh basil.
Sarah’s Top Tips
- Use day-old bread so it soaks up dressing without falling apart.
- Toasting the bread gives a pleasant crunch and prevents it from getting overly soggy.
- High-quality, ripe produce and olive oil make a big difference—keep ingredients simple and fresh.
- Let the assembled salad rest for 30 minutes before serving so flavors meld into the bread.
- Finish with fresh basil for bright, herbal notes.
Serving
Panzanella works well as a light meal, appetizer or side. Serve it at room temperature alongside grilled meats like chicken or lamb, or enjoy it on its own on a warm day.
Storage
To prepare ahead, store the toasted bread, vegetables and dressing separately and combine shortly before serving to prevent soggy bread. Once mixed, keep the salad in an airtight container in the refrigerator for 1–2 days; note the bread will soften over time. If needed, re-toast fresh bread to refresh the texture.
More Salad Recipes
-
Easy Pesto Orzo Salad
-
Italian Beefsteak Tomato Salad
-
Cannellini Bean Salad
-
Roasted Italian Potato Salad
Did you make this recipe? Leave a rating and comment—I’d love to hear how it turned out. Thank you!
Panzanella Toscana
Ingredients
- 4 cups day-old crusty bread, cut into 2-inch pieces
- 2 tablespoons extra virgin olive oil (for toasting)
- ½ teaspoon salt (for bread)
- 4 beefsteak or heirloom tomatoes, cut into quarters
- ½ English cucumber, cut into bite-sized pieces
- ½ red onion, thinly sliced
- ¼ cup extra virgin olive oil (for dressing)
- 3 tablespoons red wine vinegar
- 1–2 garlic cloves, minced
- Salt and pepper to taste
- ¼ cup fresh basil, torn
Instructions
- Preheat oven to 400°F. Place bread on a baking sheet, drizzle with 2 tbsp olive oil and sprinkle with ½ teaspoon salt. Bake 10 minutes until crisp on the outside but still a little tender inside.
- Transfer toasted bread to a large bowl and add the tomatoes, cucumber and red onion.
- Whisk ¼ cup olive oil, red wine vinegar, garlic, salt and pepper together. Pour over the salad and toss to combine.
- Let the salad rest for at least 30 minutes at room temperature so the bread absorbs the dressing. Serve topped with torn basil and flaky salt if desired.
Sarah’s Tips
- Start with day-old or slightly stale bread so it soaks up dressing without becoming mushy.
- Toasting the bread helps maintain texture once the dressing is added.
- Use the best quality tomatoes and olive oil you can—this salad is all about simple, clean flavors.
- If making ahead, store bread, vegetables and dressing separately and combine just before serving.
- Re-toast bread if it softens too much after refrigeration.
Tools I Use for This Recipe
- Sheet pan
- Mixing bowl
- Small bowl or jar for dressing