SUMMER PANZANELLA SALAD
This panzanella salad is a classic Italian bread salad — made to highlight a mix of fresh ingredients and kitchen staples you probably already have on-hand. Traditionally created as a way to use day-old bread, this dish cuts down on food waste by transforming crusty cubes into a hearty salad base that soaks up bright flavor. It’s also an easy side dish to throw together for summer cookouts.
Tossed with crisp vegetables and a tangy red wine vinaigrette, this Tuscan bread salad strikes the perfect balance between refreshing and satisfying. The contrast of crusty bread with juicy vegetables makes it an ideal fresh summer salad, whether served as a side or enjoyed on its own.
Simple but full of texture, this panzanella salad recipe proves that a few good ingredients are all you need to create a standout Tuscan bread salad.
HOW TO SERVE, STORE, AND CUSTOMIZE THIS RECIPE
SERVING
- Serve immediately after tossing so the bread stays crisp while absorbing just enough dressing
- Pair with grilled meats, seafood, or enjoy as a light main dish
STORAGE
- It’s best enjoyed fresh. The bread will continue to soften as it sits
- If needed, store briefly in the refrigerator and toss again before serving
SUBSTITUTIONS
- Add fresh mozzarella pearls and basil for a more traditional Italian bread salad
- Fold in crispy bacon or cherry tomatoes for extra texture and flavor
- Try a spicy variation by tossing the bread with butter and hot sauce before toasting, and then finishing with celery and blue cheese crumbles
Ingredients:
- 4 cups French bread, cubed
- 6 tablespoons salted butter, melted
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup cucumber, sliced
- ½ cup roasted red peppers, sliced
- ¼ cup red onion, sliced
- Salt and pepper, to taste
METHOD
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Step One:
Heat oven to 400 F. Toss together bread and butter on a large baking sheet to coat. Spread in an even layer.
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Step Two:
Bake until fully toasted, about 12–15 minutes. Set aside.
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Step Three:
In a large serving bowl, whisk together olive oil and red wine vinegar. Add cucumber, red peppers, onion, and toasted bread. Toss to coat. Season with salt and pepper and serve immediately.