Easy Panzanella Salad Recipe
Panzanella Salad is one of those dishes that proves simple ingredients can create something absolutely delicious. This classic Italian bread salad combines juicy tomatoes, crisp cucumbers, creamy mozzarella, fresh basil, and crunchy toasted ciabatta, all tossed in a tangy homemade vinaigrette that soaks into every bite.
It’s the kind of salad that feels fancy enough for entertaining but is surprisingly easy to make at home. Best of all, it’s a wonderful way to use up summer produce when the garden is overflowing with tomatoes, cucumbers, and basil. Whether you serve it as a light lunch, a side dish for grilled meats, or a vegetarian main course, this Panzanella Salad is colorful, fresh, and packed with flavor.
Why you’ll love this Panzanella Salad
- It’s loaded with fresh ingredients – This salad is bursting with bright summer produce, creamy mozzarella, fragrant basil, and crisp toasted bread that soaks up the vinaigrette like a dream.
- It’s vegetarian-friendly – There’s no meat required here – just wholesome, satisfying ingredients that come together beautifully for a hearty salad that doesn’t feel like rabbit food.
- It’s a great way to use garden produce – If your tomato plants are showing off and basil is threatening to take over the backyard, this salad is a delicious way to put that fresh produce to work.
- It’s easy to make – There’s no complicated cooking involved. Toast the bread, chop the vegetables, whisk the dressing, and toss everything together.
- It works for so many occasions – Serve it alongside grilled chicken, steak, fish, burgers, or enjoy it all on its own as a light summer meal.
Panzanella With Mozzarella
Ingredients
Method
- Preheat the oven to 375°F.
- Toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
- In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
- Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves.
- In a large mixing bowl, combine the cooled ciabatta, prepared cherry tomatoes, red onion, cucumbers, and basil. Add the mozzarella cheese. Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated.
- Allow the salad to rest for about 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
- Check the seasoning and adjust with more salt and pepper if needed. Drizzle with a little more olive oil, give the salad a final toss, and serve immediately.
Nutrition
Tried this recipe?
Let us know how it was!Tips for making the best Panzanella Salad
- Toast the bread well – The ciabatta should be golden and crisp so it can soak up the dressing without turning into mush too quickly.
- Use ripe tomatoes – This recipe shines when the tomatoes are sweet and juicy. Garden-fresh tomatoes are especially wonderful here.
- Slice the onion thin – Red onion adds bite, but thin slices keep it from overpowering the salad.
- Add the basil at the end – Fresh basil can bruise and darken, so it’s best added right before tossing.
- Serve the same day – Panzanella is best enjoyed fresh. Leftovers are edible, but the bread will continue to soften.
Variations and substitutions
- Swap mozzarella pearls for torn fresh mozzarella
- Use sourdough or rustic artisan bread instead of ciabatta
- Add avocado for extra creaminess
- Toss in olives for a Mediterranean twist
- Add chickpeas for extra protein
- Top with grilled chicken if you want a heartier meal
What to serve with Panzanella Salad
This salad pairs beautifully with grilled meats and easy summer dishes. Try it alongside burgers, grilled chicken, seafood, or as part of a picnic spread. It also works well with simple pasta dishes and crusty bread (because apparently bread in bread salad is not enough… but no one’s complaining).
If you enjoy fresh and flavorful salads like this Panzanella Salad, you might also want to try a few other Southern Kissed favorites. My Easy Caprese Pasta Salad is loaded with tomatoes, basil, and mozzarella for another Italian-inspired dish. Pineapple Coleslaw adds a sweet and tangy twist to summer meals, while Vinegar Slaw is a crisp, refreshing side for barbecues and picnics. And if you need something creamy to drizzle over greens, my Homemade Mayo is a great staple to keep on hand.
Last Bite
Leave a comment below and let me know – have you ever made Panzanella Salad before? If this fresh Italian bread salad looks like something your family would love, please share it with friends, save it for later, and pin it to your favorite salad or summer recipe board!
