Panzanella salad is an Italian favorite made with stale bread, ripe tomatoes, olive oil and fresh herbs. Learn how to make this summer dish three ways, classic, grilled, and Roman-style!
Panzanella is a traditional Tuscan tomato and bread salad made with day-old bread, sun-ripened tomatoes, olive oil, and vinegar. Light, fresh, and full of flavor, it’s the perfect way to use up leftover bread, especially in the summertime.
If you enjoy simple Italian tomato dishes like Caprese salad, tomato bruschetta, or a tomato and cucumber salad, then you’ll enjoy this rustic salad just as much. I’ve included three delicious versions to make it, whether you prefer the classic Florentine recipe, a grilled twist that is the Italian’s favorite, or the simple Roman-style passed down from my mother-in-law Maria.
Ingredients Overview
At the heart of every Tuscan bread salad is a mix of day-old crusty Italian bread, ripe tomatoes, olive oil, vinegar, and fresh basil. From there, each version adds its own twist:
- Tuscan: red onion, cucumber, red wine vinegar
- Grilled: grilled bread, balsamic vinegar, oregano
- Roman: tomato-rubbed bread, olive oil, salt, and basil
Why We Love Panzanella Salad in Italy
In Italy, nothing goes to waste, especially not good bread. After moving here, I quickly fell in love with Panzanella, a rustic salad that brings together a few humble ingredients to create something fresh and satisfying. It’s now one of my favorite ways to enjoy summer tomatoes, and a recipe I return to year after year.
3 Delicious Versions of Panzanella Salad
While the classic version is beloved in Tuscany, we found the texture of the soaked bread wasn’t always to our taste. Over time, we started making our own variations and that is how we have three!
Classic Tuscan Panzanella
This is the version most people think of when they hear “Panzanella salad”, a fresh, vibrant mix of dried bread, salted ripe tomatoes, cucumber, and red onion, tossed with red wine vinegar and olive oil.
To make it: Soak stale bread in water, then squeeze it dry and mix with chopped tomatoes, cucumber, red onion, vinegar, and olive oil. Chill for an hour and toss with fresh basil before serving.
Grilled Panzanella (The Italian’s Version)
Grilled bread is paired with tomatoes, cucumber, red onion, balsamic vinegar, and a sprinkle of oregano. This variation adds smoky flavor, a touch of sweetness and we love that the bread holds up well to the tomato juices.
To make it: Grill slices of bread like bruschetta, then chop and mix with chopped vegetables, balsamic vinegar, olive oil, oregano, and basil. Let chill before serving.
Roman Panzanella
The simplest recipe of all as there is no soaking or extra ingredients, just tomato, bread, and olive oil. It’s rustic and full of flavor, exactly how my mother-in-law Maria made it in Frosinone.
To make it: Rub ripe tomato halves into slices of crusty bread, drizzle with olive oil, sprinkle with salt, and top with torn basil.
tips for the best panzanella salad
- Use crusty, day-old bread: In Tuscany, panzanella salad is made with pane sciapo, a saltless bread that lets the flavors shine. I like using leftover Italian bread when I have it on hand.
- Chop the tomatoes to release their juices. Their natural juices help create a flavorful dressing that soaks into the bread.
- Let it rest before serving. Chilling the salad for about an hour gives the bread time to absorb the flavors.
- Dress lightly at first. Too much oil or vinegar can make the bread soggy, start small and adjust to taste.
recipe FAQs
Yes, panzanella is best after it rests for about an hour. Just don’t let it sit too long or the bread may become too soft.
You can lightly toast or grill fresh bread to dry it out. This helps it hold up to the dressing without turning mushy.
For all of my fresh tomato recipes, I love to use ripe, juicy tomatoes, like vine-ripened, plum, or heirloom tomatoes. Cherry tomatoes work well too. Just be sure to cut them so their juices help flavor the bread.
Panzanella salad is best served the same day, but leftovers can be stored in the fridge for up to 1-2 days. The bread will continue to soften as it sits.
Of course! While traditional versions keep it simple, you can add olives, mozzarella, or capers if you’d like a little extra flavor.
More Tomato Recipes
Panzanella is a great way to use up leftover bread and enjoy the vibrant flavors of fresh, seasonal vegetables. However you decide to serve it. Buon Appetito!
TRADITIONAL PANZANELLA (TUSCANY)
- 2-3 slices day old bread (crusty Italian is the best)
- 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
- 1 small cucumber chopped
- 1 small red onion thinly sliced
- 5 leaves fresh basil
- ½-1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1-2 pinches salt
THE ITALIAN’S PANZANELLA
- 2-3 slices day old bread grilled just like bruschetta (crusty Italian is the best)
- 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
- 1 small cucumber chopped
- 1 small red onion thinly sliced
- 5 leaves fresh basil
- ½-1 tablespoon balsamic
- 2 tablespoons olive oil 30 grams
- 1-2 pinches salt
- ½ teaspoon oregano
ROMAN PANZANELLA
- 4 slices day old Italian crusty bread
- 5 very ripe tomatoes (plum)
- 3-4 tablespooons olive oil (or more if needed)
- 2-3 pinches salt
- 3-4 leaves fresh basil
TRADITIONAL PANZANELLA
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Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
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In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.
THE ITALIAN’S PANZANELLA
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Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
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In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.
ROMAN PANZANELLA
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Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
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**Calories are for a serving of all 3 recipes.
What’s the best way to store leftovers?
Panzanella is best enjoyed fresh, but if needed, store leftovers in an airtight container in the fridge for up to a day or two. The bread will soften further, but the flavors will still be delicious.
Calories: 380kcal | Carbohydrates: 50g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 313mg | Potassium: 1187mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2990IU | Vitamin C: 55.2mg | Calcium: 149mg | Iron: 3.4mg
Updated from March 1, 2018.
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