Italian Panzanella Salad

This Italian Panzanella Salad combines juicy tomatoes, arugula, and toasted stale bread in a tangy balsamic dressing. Perfect Summer dish!

If you’ve ever found yourself with a loaf of stale bread and no idea what to do with it, this Italian Panzanella Salad is the delicious answer.

This salad is inspired by the classic Italian dish, but with a fresh twist. It’s packed with juicy tomatoes, peppery arugula, fresh herbs, and crunchy toasted bread, all tossed in a bright, tangy balsamic dressing. It’s refreshing, full of flavor, and super satisfying.

This is one of those genius recipes that proves simple ingredients (and even a little stale bread) can turn into something really special.

It’s quick, no-fuss, and the perfect way to reduce food waste while enjoying a light yet hearty salad that screams summer on a plate.

What I love most about this recipe is that it’s practical and tasty. It helps cut down on food waste, it comes together quickly, and it somehow manages to taste even better after sitting for a bit.

This Italian Panzanella Salad is a total crowd-pleaser that feels effortless but delivers big on flavor.

Italian Panzanella Salad Ingredients

Here’s everything you’ll need to make this vibrant and flavorful Panzanella Salad.

From crusty, toasted bread to juicy tomatoes and fresh herbs, each ingredient plays a key role in building layers of texture and taste.

Simple, seasonal, and easy to throw together, this is the perfect way to turn basic pantry staples into something special!

For the toasted bread, you will need:

• Bread: Day-old or stale bread holds up better than fresh bread and absorbs the dressing without getting mushy. Ciabatta, sourdough, or a rustic country loaf work great.
• Olive oil: Helps the bread crisp up in the oven and adds richness and flavor. Use good-quality olive oil for the best results.
• Dried basil: Adds an earthy, herbaceous flavor to the bread while toasting
• Salt and black pepper, to taste

A simple seasoning will enhance the flavor of the bread before it’s added to the salad.

Dressing:

• Extra virgin olive oil: The base of the dressing. Adds smoothness and richness, helping carry the flavors of the salad.
• Balsamic vinegar: Adds tanginess and depth. Balsamic gives the salad its signature sweet-tart flavor. You can use red wine vinegar for a sharper taste if preferred.
• Minced garlic: Brings a little punch and aroma to the dressing. Let it sit in the vinegar for a few minutes to mellow the bite.
• Salt, pepper

Salad:

• Heirloom tomatoes: Juicy, sweet, and colorful, heirlooms bring big flavor and visual appeal. Their juices also help soften the bread.
• Cherry tomatoes: Add bursts of sweetness and extra texture to balance the softer heirlooms.
• Red onion: Adds sharpness and crunch. You can soak it in cold water for 10 minutes to mellow the bite if preferred.
• Salt
• Baby arugula: Adds a peppery freshness and a leafy contrast to the chewy bread.
• Parsley: Brightens the salad with fresh, slightly bitter green notes. Flat-leaf parsley is best for flavor.
• Basil: A classic in panzanella. Adds sweet, aromatic flavor that ties all the Italian elements together.

How to make Italian Panzanella Salad

Ready to bring this rustic Italian salad to life?

These step-by-step instructions will walk you through toasting the bread, mixing up a bold and tangy dressing, and assembling a fresh, flavorful salad that’s as satisfying as it is simple. Let’s turn those juicy tomatoes and day-old bread into something seriously delicious!

Toast the bread

Preheat your oven or air fryer to 190°C (375°F). A hot oven helps create golden, crispy cubes that will hold up when mixed with juicy tomatoes and dressing.

In a large mixing bowl, toss 2 cups of cubed day-old or stale bread with 3 tablespoons of olive oil, some dried basil, and a pinch of salt and black pepper. Make sure the bread is well-coated; this not only helps it crisp up but adds flavor from the very beginning.

Spread the coated bread cubes out on a baking sheet in a single layer. Don’t overcrowd the pan to ensure even toasting.

Bake for 10–15 minutes, stirring once halfway through. You’re aiming for bread that’s golden on the outside and still a little chewy in the middle. If you prefer crunchier croutons, leave them in an extra few minutes, just don’t let them burn!

Once toasted, remove from the oven and let them cool. This prevents steam from softening the cubes before they hit the salad.

Prepare the dressing

In a small bowl or jar, whisk together balsamic vinegar, extra virgin olive oil, minced garlic, and a pinch of salt and freshly ground black pepper.

Tip: Let the dressing sit for a few minutes while you prep the salad to give the garlic time to mellow and infuse the oil.

Prepare the salad base

In a large salad bowl, combine chopped tomatoes & cherry tomatoes, sliced red onion, and toss with salt, which will help draw out the juices from the tomatoes.

Let this mixture sit for at least 10 minutes to develop flavor and give the bread something delicious to soak up.

Then, add to the bowl the baby arugula, parsley, fresh basil, and toss gently to combine with the tomatoes and onions. 

Now, add the toasted bread cubes.

Pour the dressing over everything and toss well but gently to coat. Make sure the bread soaks up the dressing and tomato juices evenly.

Serving ideas

Let the salad rest for 5–10 minutes before serving, so the bread has time to absorb the flavors while staying slightly crisp on the outside.

Serve at room temperature or slightly chilled, garnished with a few extra fresh basil or parsley leaves, if desired.

This dish makes a fantastic light lunch, a colorful side dish for grilled veggies or proteins, or a refreshing picnic meal. Garnish with extra fresh basil or parsley for a pop of green and flavor.

Some more serving ideas:

• Add protein: Toss in chickpeas, grilled tofu, or white beans for a more filling meal.
• With cheese: For non-vegan options, crumble some fresh mozzarella or feta on top.
• On toast: Use the salad as a topping for crunchy bruschetta or crostini. This makes a great appetizer or snack!
• In a wrap: Pile the salad into a whole-grain wrap for a portable, tasty lunch.
• Mix in other veggies: Throw in cucumbers, roasted bell peppers, or radishes for extra crunch and color.

Panzanella’s versatility means you can easily adapt it to your mood, occasion, or whatever you have on hand!

Storage tips

Panzanella is best enjoyed fresh to keep the bread crispy and the flavors vibrant. However, if you have leftovers:

• Refrigerate the salad in an airtight container for up to 1 day.
• Expect the bread to soften as it absorbs more liquid over time.
• To revive the texture, add fresh toasted bread cubes just before serving.
• Keep the dressing separate if possible, and toss the salad right before eating to maintain freshness.

Similar recipes:

Italian Green Beans Tomato Salad

Tomato Soup from Fresh Ripe Tomatoes

Easy Pasta in Fresh Tomato Sauce

Tomato Salad with Feta Cheese, Onion, and Pumpkin Seed Oil

This recipe is sponsored by Hofer Austria. | Naročnik oglasa: Hofer KG