Panzanella Salad Recipe
A simple delicious recipe for Summer Panzanella Salad (Italian Bread Salad) with Garlicky pan-seared croutons, summer tomatoes, cucumber, red onion, radishes and fresh basil leaves.
How to Make the Best Panzanella Salad
Panzanella is a classic Tuscan bread salad that transforms simple ingredients into something truly spectacular. Originally created as a way to use up stale bread, this rustic Italian dish has become a beloved summer staple that celebrates the season’s best tomatoes alongside crispy, garlicky croutons.
The secret to an outstanding panzanella lies in the quality of your ingredients and the technique. The bread cubes are pan-toasted in fragrant garlic-infused olive oil until golden and crispy on the outside while remaining slightly chewy within. Combined with ripe tomatoes, cool cucumber, peppery radishes, and fresh basil, each bite offers a perfect balance of textures and flavors.
What makes this salad truly special is the resting time before serving. As the dressed salad sits, the bread absorbs the tangy vinaigrette and the juices from the tomatoes, softening just enough while still maintaining a pleasant chew. It’s the ultimate make-ahead dish for summer entertaining—just add the basil right before serving for a fresh, vibrant finish.
Panzanella Salad
A simple delicious recipe for Summer Panzanella Salad (Italian Bread Salad) with Garlicky pan-seared croutons, summer tomatoes, cucumber, red onion, radishes and fresh basil leaves.
Ingredients
Garlicky Croutons
Salad
Dressing
Instructions
Make the Croutons
- Heat olive oil in an extra large skillet over medium-low heat. Add the smashed garlic clove and swirl the oil around with it for 1-2 minutes until fragrant and the garlic is golden.
- Remove the garlic from the pan and add the cubes of bread, tossing to coat well. Season the bread with salt and pepper.
- Toast the bread in the delicious smelling garlic oil, stirring often for about 10 minutes until beautifully golden.
Assemble the Salad
- While the bread is toasting in the pan, prep the veggies and place in a large serving bowl.
- When the bread is golden and crispy, let it cool for a few minutes, then add it to the bowl.
- Drizzle the salad with olive oil, vinegar, lemon, garlic and sprinkle with salt and pepper. Toss until well combined. Taste, adjust salt, and add a bit more olive oil if necessary.
- Let this stand 15-20 minutes before serving. Right before serving, toss in the torn basil leaves.
Notes
- Day-old bread works best for this recipe as it absorbs the dressing without getting too soggy.
- Let the salad rest for 15-20 minutes before serving to allow the bread to soak up all the delicious flavors.
- For the best flavor, use ripe, in-season tomatoes.
