[Foodie Friday Recipe] Classic Italian Panzanella Salad

If you have an abundance of tomatoes & basil on hand this summer, put them to good use in this delicious Classic Italian Panzanella Salad!

When summer brings an abundance of juicy, colorful tomatoes and fragrant fresh basil, there’s no better time to make a classic Italian Panzanella salad!

This rustic Tuscan-inspired bread salad turns a handful of simple ingredients into something truly special. Sweet, ripe tomatoes, fresh basil, crisp red onion, toasted crusty bread, and a tangy homemade vinaigrette come together for a dish that is as beautiful as it is delicious!

Panzanella salad is traditionally enjoyed as a way to make good use of day-old bread, but in this recipe, slices of crusty Italian bread are toasted in olive oil and seasoned with a flavorful blend of garlic, onion, Italian seasoning, salt, and pepper. The result is golden, savory bread that soaks up all those wonderful tomato juices and vinaigrette. (Tip: If you want additional crunch and freshness, throwing in some fresh, diced cucumber makes a nice variation!)

And because the salad has plenty of substance from the toasted bread, it can easily stand on its own as a light summer meal. It’s also a wonderful side dish for grilled vegetables, chicken, fish, or your favorite summer entrée.

A Simple Trick for Better Panzanella

One of the best parts of this recipe is a clever little kitchen technique that makes the salad even more flavorful.

Instead of simply draining the tomatoes, you’ll place sliced red onion in a large bowl and set a colander on top. The chopped tomatoes are added to the colander and tossed with salt before resting for about 20–30 minutes.

As the tomatoes release their flavorful juices, they drip into the bowl below and gently soften the raw onion. At the same time, the tomato juice becomes the flavorful foundation for the homemade vinaigrette!

The result? Milder, more palatable red onions and a dressing that’s infused with fresh tomato flavor.

Choose Colorful, Fresh, Ripe Tomatoes

This salad is especially beautiful when made with a mixture of red, yellow, and orange tomatoes. Cherry, grape, and heirloom varieties all work wonderfully, so feel free to use whatever looks best at your local farmers’ market or grocery store.

If you’re growing tomatoes in your own garden, this is a fantastic recipe for using your summer harvest!

The fresher and more flavorful your tomatoes are, the better the finished salad will be.

Don’t Forget the Seasoned Bread

The toasted bread is what transforms this from a simple tomato salad into a satisfying Panzanella.

A simple combination of onion powder, garlic powder, Italian seasoning, sea salt, and black pepper gives the bread plenty of savory flavor. Be sure to reserve about ½ teaspoon of the seasoning mixture for the vinaigrette. You can reserve a little extra if you prefer a more boldly seasoned dressing.

For the best texture, choose a sturdy ciabatta or another crusty Italian-style bread that can stand up to the tomato juices without immediately becoming soggy.

Classic Italian Panzanella Salad Recipe

Prep Time: 15 minutes, plus time to salt the tomatoes
Cook Time: 10 minutes
Serves: 4

Ingredients:

For the Panzanella Salad

• ½ medium red onion, thinly sliced
• 1 lb. fresh cherry, grape, or heirloom tomatoes, halved or cut into bite-sized pieces
• 2 teaspoons salt
• 2 tablespoons extra virgin olive oil, divided
• 8 oz. ciabatta or other crusty Italian bread, sliced ¾-inch thick
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup fresh basil, rinsed, patted dry, and torn into bite-sized pieces

For the Vinaigrette

• 2 tablespoons tomato juice from the salted tomatoes
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon reserved seasoning mixture
• 1 teaspoon honey, preferably local

Directions:

1. Prepare the tomatoes and onion. Place the sliced red onion in a large bowl and set a colander on top.
2. Add the tomatoes to the colander and sprinkle with 2 teaspoons of salt. Gently toss to combine and allow the tomatoes to sit for 20–30 minutes. The tomato juices will drip into the bowl below, softening the onion and creating a flavorful base for the dressing.
3. Prepare the seasoning. Meanwhile, combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl. Stir well to combine. Reserve at least ½ teaspoon of this mixture for the vinaigrette.
4. Toast the bread. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Arrange the bread slices in the skillet and drizzle the remaining tablespoon of olive oil over the top. Sprinkle with seasoning mixture.
5. Cook until the bread is nicely toasted on the bottom, about 4–5 minutes. Turn the bread slices over and sprinkle with additional seasoning mixture. Continue cooking for another 4–5 minutes, or until evenly browned.
6. Remove the toasted bread from the skillet and tear it into bite-sized pieces. Place in a bowl and set aside.
7. Save the tomato juice. Carefully remove the colander from the bowl. Drain the tomato juice into a measuring cup or small bowl and reserve 2 tablespoons for the vinaigrette.
8. Make the vinaigrette. Combine the reserved tomato juice, red wine vinegar, extra virgin olive oil, Dijon mustard, reserved seasoning mixture, and honey in a container with a tight-fitting lid. Cover and shake vigorously until well combined.
9. Assemble the salad. Add the softened red onion, fresh basil, and toasted bread pieces to the seasoned tomatoes. Gently toss everything together.
10. Drizzle some of the vinaigrette over the salad and toss gently to coat. Transfer to a serving bowl or platter and serve immediately with the remaining dressing on the side.

A Fresh Taste of Summer

There’s something so wonderfully simple about a meal built around fresh, seasonal ingredients! This Panzanella salad combines the sweetness and acidity of ripe tomatoes with fragrant basil, savory toasted bread, and a bright homemade dressing.

It’s colorful enough for a summer gathering but easy enough to make for a weeknight meal. Serve it outdoors with a glass of iced tea or your favorite refreshing beverage, and you’ve got a simple taste of summer at its best!

Tip: Panzanella is best enjoyed shortly after it’s assembled, while the bread still has some texture and the tomatoes are fresh and juicy.