The Panzanella Salad Recipe is a vibrant and irresistible Italian classic that transforms humble day-old bread into a glorious, soaking-up-the-flavors centerpiece. Packed with juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic vinaigrette, this salad bursts with textures and tastes that celebrate summer’s bounty. It’s the perfect combination of crunchy, soft, tangy, and fresh, making it an absolute favorite to enjoy any time you want a colorful, feel-good dish that’s as beautiful as it is satisfying.
Ingredients You’ll Need
These ingredients are simple but essential. Each element plays a crucial role in creating the perfect harmony of flavors, textures, and colors that make the Panzanella Salad Recipe so unforgettable.
- Baguette cubes: The heart of the salad, toasted to add the perfect crunch and soak up the flavorful dressing.
- Extra virgin olive oil: Adds richness and binds the salad components with a silky finish.
- Salt and freshly ground black pepper: Simple seasonings that elevate and balance every bite.
- Garlic clove: Minced to provide a subtle yet aromatic punch to the dressing.
- Balsamic vinegar: Brings a tangy sweetness that brightens the salad wonderfully.
- Capers: Small bursts of briny flavor that add an unexpected, delightful depth.
- Tomatoes: Juicy and ripe, contributing freshness and vibrant color, key to this summery salad.
- Red onion: Thinly sliced for a mild sharpness and a bit of bite.
- Fresh mozzarella: Creamy and soft, contrasting beautifully with the toasted bread and vegetables.
- Fresh basil: Chopped to lend a fragrant, herbaceous note that ties all the flavors together.
How to Make Panzanella Salad Recipe
Step 1: Toast the Bread Cubes
Start by preheating your oven to 375 degrees. Toss the bite-sized baguette cubes with a little olive oil, salt, and freshly ground pepper. Spread them on a baking sheet and toast for about 15 to 18 minutes until golden and crisp, stirring once halfway through. Toasted bread is the foundation of this salad, bringing just the right crunch that will soak up the juicy dressing without turning mushy.
Step 2: Prepare the Balsamic Vinaigrette
While the bread cools, whisk together garlic, balsamic vinegar, capers, salt, and olive oil in a small bowl. This vinaigrette is where all the magic happens — the sharpness of the garlic, the acidity of the vinegar, and the salty pop of capers blend to create a mouthwatering dressing that perfectly coats the salad ingredients.
Step 3: Combine the Salad Ingredients
In a large bowl, gently toss together the toasted bread cubes, juicy tomatoes, thinly sliced red onion, creamy mozzarella, and fresh basil. Pour the balsamic vinaigrette over the mixture and stir to combine, ensuring every bite is infused with that incredible flavor. Letting the salad sit for 30 minutes before serving allows the bread to soak up the dressing and the flavors to meld beautifully.
How to Serve Panzanella Salad Recipe
Garnishes
Adding a few extra touches can elevate your Panzanella Salad Recipe. Sprinkle additional fresh basil leaves on top for a fresh, vibrant finish. A handful of pine nuts or a drizzle of good-quality extra virgin olive oil over the salad just before serving can add a lovely depth and visual appeal.
Side Dishes
Panzanella Salad pairs wonderfully with grilled meats like chicken or steak, letting the salad’s fresh acidity cut through richer, smoky flavors. It’s also a fantastic companion to seafood dishes or as part of a leisurely brunch spread alongside olives, cheeses, and crusty bread.
Creative Ways to Present
Try serving your Panzanella Salad Recipe in a rustic wooden bowl to emphasize its earthy, Italian roots. Alternatively, individual mason jars or small bowls are charming for picnics or casual gatherings. You can even poke some skewers with bread cubes, mozzarella, and cherry tomatoes for a fun, bite-sized twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Panzanella Salad in an airtight container in the refrigerator. Keep in mind the bread will continue to soak up the dressing, so the texture may soften over time but remain delicious for up to 2 days.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended as the bread and fresh ingredients do not freeze well and will lose their texture upon thawing.
Reheating
No need to reheat this salad. It shines best served chilled or at room temperature, making it ideal for summer meals or make-ahead lunch options.
FAQs
Can I use other types of bread instead of a baguette?
Absolutely! Rustic country bread or sourdough works brilliantly for this Panzanella Salad Recipe, as long as it has a sturdy crumb to hold up when toasted and soaked with dressing.
How ripe should the tomatoes be?
You want the tomatoes to be perfectly ripe — juicy, flavorful, and firm enough to hold their shape when tossed, which is key to balancing the bread’s texture.
Can I make this salad vegan?
Yes, simply omit the fresh mozzarella or substitute it with a plant-based cheese alternative to keep all the classic flavors intact while accommodating dietary preferences.
What’s the best way to keep the bread from getting soggy too quickly?
Toasting the bread cubes until crisp and letting the salad sit for just about 30 minutes helps them absorb the dressing without turning mushy. Avoid tossing the salad too far in advance for the best texture.
Is Panzanella served warm or cold?
This salad is traditionally served at room temperature or slightly chilled, which really allows the flavors to come alive and keeps the textures vibrant.
Final Thoughts
There’s something so joyful and comforting about this Panzanella Salad Recipe that always makes me excited to share it. It’s a wonderful way to celebrate fresh, seasonal ingredients with a splash of rustic charm. Whether you’re enjoying it at a casual family dinner or bringing it to a gathering of friends, this salad is sure to be a crowd-pleaser that leaves everyone wanting more. Give it a try—you might just find yourself making it again and again!
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Panzanella Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 8 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and refreshing Italian Panzanella Salad featuring toasted baguette cubes, ripe tomatoes, fresh mozzarella, and a tangy balsamic vinaigrette. Perfectly balanced with the flavors of garlic, capers, and fresh basil, this salad is ideal for a light lunch or a flavorful side dish.
Ingredients
For the Toasted Bread Cubes
- 1 baguette, cut into bite-sized cubes
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Dressing
- â…“ cup extra virgin olive oil
- ¾ teaspoon salt, divided
- 1 garlic clove, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons capers, drained
For the Salad
- 1½ pounds tomatoes, cut into bite-sized pieces
- ½ red onion, thinly sliced and cut into bite-sized pieces
- 1 pound fresh mozzarella, cut into bite-sized pieces
- ½ cup fresh basil, chopped
Instructions
- Preheat and Prepare Bread: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the baguette cubes into a large bowl and drizzle with 2 tablespoons of olive oil, ¼ teaspoon of salt, and freshly ground black pepper. Toss well to coat all the bread pieces evenly.
- Toast Bread Cubes: Spread the coated bread cubes evenly on a sheet pan. Bake in the preheated oven for 15-18 minutes, stirring once halfway through, until the bread reaches your desired level of toastiness. Remove from oven and set aside to cool completely.
- Make the Dressing: In a small bowl, combine ½ teaspoon of salt, minced garlic, balsamic vinegar, and drained capers. Gently whisk in ⅓ cup of olive oil until the mixture is fully emulsified and combined. Set the vinaigrette aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled toasted bread cubes, bite-sized tomatoes, sliced red onion, fresh mozzarella pieces, and chopped fresh basil.
- Toss with Dressing and Rest: Pour the prepared balsamic vinaigrette over the salad mixture. Stir gently but thoroughly to ensure all ingredients are coated with the dressing.
- Marinate: Allow the salad to rest at room temperature for 30 minutes before serving. This resting time helps the bread absorb the flavors and soften slightly, perfecting the dish.
Notes
- For best results, use day-old or slightly stale baguette to ensure the bread cubes toast well without becoming too hard.
- You can substitute fresh mozzarella with burrata for a creamier texture.
- Feel free to add cucumber or bell peppers for extra crunch and color.
- The salad is best served fresh but can be refrigerated for up to 4 hours; stir before serving.
- If you prefer a tangier dressing, add a splash more balsamic vinegar.
