Panzanella! An enjoyable name for a strong summer season salad. Panzanella is Italy’s tasty option for additional tomatoes and stagnant bread.

This panzanella salad is my take on the classic. It includes ripe tomatoes, crisp homemade croutons, fresh cucumber and basil, and mozzarella under a basic, zippy vinaigrette. It’s a research study in textures and revitalizing Italian tastes.

panzanella ingredients

I love this panzanella salad dish and believe you will be, too. It prevents all of the prospective panzanella mistakes. Some panzanellas are mushy, boring or watery– not this one.

This panzanella salad utilizes little tomatoes, which are less watery and less most likely to be mushy. It’s made up on a big plate in layers, which is crucial to its excellent appearances. You choose for how long to let the salad rest prior to serving– the croutons soften up with time, in the very best method.

Terrific tomatoes are definitely important, so rush and make this panzanella while you still can!

panzanella preparation

Genuine Panzanella vs. This Dish

My dish varies rather from really genuine panzanella. Florentine panzanella utilizes stagnant bread by soaking it in water and wringing it out. Then, it easily absorbs the tomato juice, olive oil and vinegar.

My dish is more like the panzanella you’ll discover on American menus. Because I’m a sucker for crispy homemade croutons, I chose to turn stagnant bread into hearty croutons rather.

The oil on the outdoors assists the push back tomato juice, however as the salad rests, some croutons will undoubtedly begin taking in some. I enjoy the contrast of the crisp edges with a soft, pillowy, tomato-y side.

Traditional panzanella is likewise made with a more pared down component list, although mine truly isn’t long. You might or might not discover cucumber, mozzarella, olives and/or capers, dried oregano and garlic in Italian panzanella, however they’re so excellent!

Watch How to Make Layered Panzanella Salad

homemade croutons for panzanella

Panzanella Components

Here’s what you’ll require to make this panzanella dish:

Crusty bread

You’ll just require one-fourth of a loaf, so this truly is the best usage for stagnant remaining bread. Usage ciabatta, sourdough or French bread. You can utilize entire grain if you ‘d like. I would have, if I might have discovered it!


You can’t make a terrific panzanella without terrific tomatoes. I extremely suggest utilizing cherry tomatoes and other smaller sized tomatoes to make panzanella.

Big tomatoes can be so soft and juicy that they totally break down when sprayed with salt. We desire our salad to be a little juicy, however likewise significant, so smaller sized tomatoes are crucial.


Crisp cucumber is a revitalizing addition. Persian (mini) cucumbers are my preferred. You can likewise utilize a basic cucumber– if it’s especially seedy, slice it in half and dig the seeds initially.


Mozzarella is optional, however provides a hearty, velvety element. Purchase one ball of fresh mozzarella and tear it into little pieces, or select adorable little mozzarella balls like I did.

Fresh basil

Basil makes this salad so fresh and green! Do not avoid it.

Red onion

Red onion is basic, and provides some crisp, pungent heat. I tempered the onion’s strength by tossing it in the homemade vinaigrette and cooling it while dealing with the remainder of the salad. The outcome is gently marinaded, gently softened red onion– alluring.

Kalamata olives and/or capers

Utilize your preferred or both. If you do not like either, omit them completely! I liked the briny, salted mix of the 2. We’re just utilizing 2 tablespoons overall, so it’s a subtle result.

Olive oil & red white wine vinegar

We’ll toss the bread in olive oil prior to baking so it gets additional crisp and golden. Then, we’ll stir together some extra olive oil with vinegar to make a vinaigrette. The vinaigrette is purposefully zippy, given that we have actually currently utilized olive oil to make the croutons and the tomato juice mellows out the taste.

Garlic, salt, pepper & dried oregano

This salad isn’t finish without some basic Italian flavorings. Do not stint the newly ground black pepper and oregano– panzanella can manage it.

panzanella salad assembly

Bonus tomatoes?

Rush and make these dishes prior to summer season ends:

  • Traditional Tomato Basil Bruschetta
  • Caprese Pasta Salad
  • Easy Tomato Salad
  • Treasure Caprese Salad
  • Pico de Gallo
  • Tomato Gazpacho

Please let me understand how your panzanella ends up in the remarks! I can’t wait to speak with you.

serving of panzanella salad in bowl

Layered Panzanella Salad

  • Author: Cookie and Kate
  • Preparation Time: thirty minutes
  • Prepare Time: 10 minutes
  • Overall Time: 40 minutes
  • Yield: 8 portions 1 x
  • Classification: Salad
  • Technique: By hand
  • Food: Italian

5 from 25 evaluations

This panzanella salad dish is the very best! It includes loads of ripe tomatoes and fresh summer season fruit and vegetables, homemade croutons, and a light vinaigrette. Layering the active ingredients on a big plate is crucial. Dish yields 1 big salad, enough for 8 side portions.


Homemade croutons

  • 4 ounces ciabatta or crusty sourdough bread, ideally stagnant ( 1/4 th of a basic 1-pound loaf or 3 cups cubed)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon great sea salt


  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red white wine vinegar
  • 1/2 teaspoon dried oregano, plus additional for garnish
  • 1 big clove garlic
  • 1/2 teaspoon great sea salt
  • Newly ground black pepper, to taste
  • 1/2 little red onion, very finely sliced


  • 1 pound cherry or grape tomatoes, cut in half or quartered if big
  • 1 pound extra tomatoes (smaller sized tomatoes are much better), cut into bite-sized pieces
  • 2 mini cucumbers or 1 little cucumber, very finely sliced into rounds
  • 8 ounces fresh mozzarella, optional (purchase little mozzarella balls or tear a bigger ball into bite-sized pieces)
  • 1/3 cup approximately sliced fresh basil (about 1/2 ounce)
  • 2 tablespoons (overall) very finely sliced Kalamata olives and/or capers


  1. To make the croutons: Pre-heat the oven to 425 degrees Fahrenheit. If preferred, line a big, rimmed baking sheet with parchment paper for simple clean-up.
  2. Slice your bread * into 1-inch cubes (no bigger) and put them on the baking sheet. Sprinkle the cubes with the olive oil, spray them with the salt, and toss up until completely integrated. Bake up until deeply golden, about 7 to 10 minutes.
  3. On the other hand, prepare your salad dressing: In a bowl, integrate the olive oil, vinegar, oregano, garlic, salt, and a generous quantity of black pepper. Blend up until integrated.
  4. We’re going to include the onion to mellow its taste and gently marinade it– initially, cut your chopped onion down the middle to make the pieces more workable. Then, stir the onions into the dressing. Location the bowl in the fridge while you put together the salad.
  5. To prepare the salad: Transfer the ready tomatoes to a big serving plate. Nestle about half of the croutons in between the tomatoes, and disperse the rest on top. Location the cucumber rounds and mozzarella all over the salad.
  6. Utilize a fork or your hands to disperse the gently marinaded onions all over. Offer the staying dressing a stir and sprinkle it over the salad. Spray the basil and olives and/or capers on top, followed by a light scattering of additional black pepper and dried oregano. Preferably, let the salad marinade for 20 minutes (or as much as 1 hour) prior to serving.


* Stagnant bread note: If your bread is very soft within and challenging to cut, bake it on the baking sheet dry for 3 to 5 minutes. Then, cube it, toss it in olive oil and bake as advised.

Make it dairy free/vegan: Just leave out the mozzarella or change it with prepared chickpeas (as much as one 15-ounce can, rinsed and drained pipes, or 1 1/2 cups prepared).

Modification it up: If you dislike olives and capers, leave them out. Include a diced bell pepper to the mix if you ‘d like some extra clarity. See above for how to utilize chickpeas rather of mozzarella.

Storage ideas: This salad does not keep especially well for later on since the croutons will continue to take in dressing with time and rely on mush. If you intend on having leftovers, reserve the croutons for later on.

▸ Nutrition Info

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