There’s something magical about a dish that turns simple ingredients into something truly special. Panzanella salad, the classic Tuscan bread salad, does just that! It’s the perfect way to use up day-old bread and highlight the fresh, vibrant flavors of summer.
This recipe is as easy as it is delicious. Toasted ciabatta (or whatever bread you have on hand) soaks up a bright dressing of olive oil and red wine vinegar, while juicy tomatoes, crisp cucumbers, and creamy mozzarella add texture and flavor. A sprinkle of herbs and a little red onion for bite make this dish irresistible.
As with all of my published recipes, this recipe has earned 5-stars in my recipe organization system and is categorized in my Easy Delicious, Foodie Friend Worthy, Farmers Market, and Sides recipe categories.
Why You’ll Love This Simple Panzanella Salad
- Perfect for summer – No need for lettuce when fresh tomatoes and cucumbers shine.
- Great way to use up bread – Slightly stale ciabatta is ideal for soaking up all the delicious dressing.
- Quick and easy – Just toast, chop, toss, and serve!
Ingredients
- Ciabatta (or another crusty bread)
- EVOO
- Kosher Salt
- Grape Tomatoes
- Mozzarella Balls (or torn fresh mozzarella)
- Red Onion
- Red Wine Vinegar
- Dijon Mustard
- English Cucumber (or your favorite type of cucumber)
- Freeze Dried Herbs (or fresh if you have some readily available)
How to Make It
- Toast the bread – Cube your ciabatta, toss it with olive oil and salt, then toast until golden.
- Make the dressing – Combine olive oil, red wine vinegar, and dried herbs to make a simple dressing.
- Chop the veggies – Slice up fresh tomatoes, cucumbers, and onion.
- Assemble and enjoy – Toss everything together with mozzarella and serve.
Simple Panzanella Salad Recipe
Simple Panzanella Salad Recipe
Equipment
- 1 Parchment Paper Baking Sheets
- 1 Half Sheet Pan
Ingredients
- 8 oz ciabatta cut into 1 inch cubes
- 4 tbs. extra virgin olive oil
- 1 tsp kosher salt
- 1 pint grape tomatoes
- 8 oz mozzarella balls
- 1/2 red onion thinly sliced
- 2 Tbs red wine vinegar
- 1 tsp. dijon mustard
- 1 English cucumber thinly sliced
- freeze dried parsley
- freeze dried basil
- freeze dried chives
Instructions
- Preheat the oven to 425 degrees. Place the cubed ciabatta on a rimmed baking sheet. Drizzle with 2 Tbs. olive oil and 1/2 tsp. kosher salt. Bake until the bread is dry and golden at the edges, approximately 10 minutes.
- Meanwhile, make the dressing and salad. In a large bowl, mix the vinegar and mustard. Slowly drizzle in the remaining 2 Tbs. olive oil. Add remaining 1/2 tsp. kosher salt and a dash each of dried parsley, dried basil, and dried chives.
- Add the mozzarella, onions, and cucumbers, and toss to coat.
- When the bread is toasted, add the bread cubes to the bowl and toss to coat again. Let sit for approximately 30 minutes before serving.
Notes
This simple panzanella is the perfect side dish for grilled meats, a light lunch on its own, or a vibrant addition to any summer meal. Try it today and let me know what you think!
Do you love panzanella? What’s your favorite way to make it?