Classic Tomato Bread Panzanella Salad

Classic Tomato Bread Panzanella Salad with Fresh Basil and Mozzarella

Rustic and Simple Panzanella Salad

I’ve always had a soft spot for rustic, simple dishes that showcase fresh ingredients, and nothing embodies that more than a Classic Tomato Bread Panzanella Salad. It was during a summer trip to Tuscany that I truly fell in love with this recipe. Picture this: a charming Italian farmhouse, golden sunlight streaming through the trees, and a humble table set under an olive grove. My host, an elderly Italian woman with a smile as warm as the day, invited me to help her prepare lunch. With a basket full of just-picked tomatoes and some leftover bread from the day before, she introduced me to the magic of Panzanella.

I remember being amazed by how effortlessly she brought the dish together. She toasted chunks of stale bread in the oven, coaxing them to a golden crisp. The tomatoes, plump and vibrant, were salted just enough to release their juices, which later became the base for a simple, tangy dressing. Fresh basil leaves, torn by hand, filled the air with an irresistible aroma, while creamy mozzarella added a rich touch. Everything was tossed together in a large bowl, and the salad was left to rest. This, she explained, was the key—letting the ingredients sit for a while so the bread could soak up the dressing without turning mushy.

When we finally sat down to eat, I was blown away by how such basic ingredients could result in something so flavorful and satisfying. It was as if every bite carried the essence of summer. Ever since that day, this Panzanella Salad has been my go-to for warm weather gatherings. It’s the perfect blend of crispy bread, juicy tomatoes, and fragrant basil, all tied together with a tangy vinaigrette. Over the years, I’ve added my own little tweaks—sometimes tossing in shallots or thyme—but I always come back to the simplicity of that first recipe, a true celebration of fresh, seasonal ingredients. Now, whenever I make it, I’m transported back to that sun-drenched Italian afternoon, sharing a meal made with love.

Chef’s Notes – Classic Tomato Bread Panzanella Salad

• Use Day-Old Bread: Day-old bread works best for this recipe as it soaks up the dressing without becoming mushy. If you’re using fresh bread, toast it longer in the oven to get that perfect texture.
• Tomatoes Matter: Choose ripe, flavorful tomatoes for the best results. Vine-ripened or heirloom varieties work particularly well in this salad.
• Let It Rest: After mixing the salad, let it sit for 20-30 minutes. This resting time allows the bread to absorb the dressing and melds the flavors together beautifully.
• Customize the Dressing: If you like a more tangy kick, feel free to add an extra splash of vinegar or a touch of lemon juice to the dressing.
• Enhance with Herbs: Fresh thyme, parsley, or mint can be added for a more herbaceous flavor.
• For other recipes like this Panzanella Salad, check out this list of 6 Italian Vegan Recipes or learn this Classic Tomato Basil Sauce for an authentic base for your future dishes

Classic Tomato Bread Salad

5.0 from 1 vote

Dive into the flavors of summer with this Classic Tomato Bread Salad! This vibrant dish combines crispy Italian bread, juicy tomatoes, aromatic basil, and creamy mozzarella, all tossed in a tangy dressing. Perfect for a light lunch or a refreshing side, this salad is a must-try for any occasion. Let the ingredients meld together for 30 minutes to achieve the perfect balance of textures and flavors. A delightful treat that’s both simple and sophisticated!

Course: SaladCuisine: ItalianDifficulty: Easy

Print

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

320

kcal

Resting Time

30

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• Bread and Seasoning

• 5 oz rustic Italian bread (such as Ciabatta), cut into 1-inch cubes

• Extra virgin olive oil for drizzling

• Kosher salt to taste

• Salad Base

• 2 1/4 lb ripe tomatoes (vine-ripened preferred), cut into small wedges or cubes

• 2 small shallots, peeled and thinly sliced

• 1/2 cup packed fresh basil leaves, torn

• 4 oz fresh baby mozzarella (optional), more if desired

• Dressing

• 1/4 cup red wine vinegar

• 1/2 cup extra virgin olive oil

• 2 garlic cloves, minced

• 1/2 tsp Dijon mustard

• 1 tsp fresh thyme (optional)

• Black pepper to taste

Directions

• Prepare Bread – Preheat your oven to 400°F. In a large mixing bowl, toss the bread cubes with a generous drizzle of extra virgin olive oil and a pinch of kosher salt until well-coated. Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes until golden and slightly crispy but still chewy.
• Tomato Prep – Place a large colander over the same mixing bowl used for the bread. Add the tomato wedges to the colander and sprinkle with kosher salt. Toss gently and let sit for a few minutes to allow the tomatoes to release their juices.
• Make Dressing – Once the tomatoes have released their juices, remove the colander and set aside the tomatoes. In the mixing bowl with the tomato juice, whisk together red wine vinegar, extra virgin olive oil, minced garlic, Dijon mustard, fresh thyme (if using), and black pepper until well combined.
• Combine Ingredients – Add the toasted bread cubes, tomatoes, sliced shallots, torn basil leaves, and baby mozzarella (if using) to the mixing bowl with the dressing. Toss everything together until well coated.
• Rest and Serve – Let the salad sit for 20 to 30 minutes to allow the flavors to meld and the bread to soak up some of the dressing without becoming too soggy. Give the salad a gentle toss before transferring to a serving platter. Garnish with additional fresh basil leaves if desired.

Equipment

• mixing bowls
• baking sheet
• colander

Nutrition Facts

• Calories: 320kcal
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 450mg
• Potassium: 500mg
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 6g
• Protein: 8g
• Vitamin A: 20IU
• Vitamin C: 25mg
• Calcium: 15mg
• Iron: 10mg

• 

  Veggie Italian Sub

  Cooks in 70 minutesDifficulty: Medium

  Dive into the flavors of Italy with this mouthwatering Veggie Italian Sub! Packed with roasted eggplant, zucchini, and a zesty olive salad, this sandwich is a vegetarian delight that even meat-lovers will crave. Perfect for parties, picnics, or a satisfying lunch, this sub is easy to make and bursting with fresh, vibrant flavors. Don’t miss out on this ultimate veggie hero!

  Cuisine: Italian
• 

  Classic Tomato Basil Sauce

  Cooks in 45 minutesDifficulty: Easy

  Dive into the rich, savory world of this Classic Tomato Basil Sauce! With minimal prep and a handful of fresh ingredients, you can create a thick, flavorful sauce perfect for pasta, pizza, or lasagna. This oil-free recipe is a game-changer for healthy eating, and it’s so simple that anyone can make it. Inspired by the timeless flavors of Italian cuisine, this sauce will become a staple in your kitchen. Get ready to impress your family and friends with this delightful dish!

  Cuisine: Italian

FAQs – Classic Tomato Bread Panzanella Salad