You may not be familiar with Panzanella salad, but this Tuscan treasure is one you’re sure to love. Toasted bread, smooth mozzarella, and juicy tomatoes tossed in a zesty balsamic vinaigrette with plenty of fresh basil – olives add even more flavor! Now that’s Italian! ABK’s Panzanella salad is a rustic Italian classic you’ll be eager to serve as you gather your people around the table. 

What is Panzanella Salad and where did it originate? 

Panzanella is a country-style salad originating in Tuscany, Italy. Created by farmers to use up stale bread, the base of this salad includes bread and tomatoes. “Pane” is Italian for bread, while “zanella” refers to a deep bowl or dish.

How to make Panzanella?

Panzanella is made by toasting crusty bread and tossing with tomatoes, cheese, and a vinaigrette dressing. The dressing soaks into the bread and flavors it beautifully, creating a hearty, savory, and fresh-tasting dish. 

What do I serve with Panzanella?

This salad is wonderful with grilled meats – steak, chicken or pork. It also tastes perfect with pasta, shrimp or fish. If you’re short on time, serve with a rotisserie chicken. 

What Bread is Best to Use?

Crusty, chewy breads such as Italian, French, ciabatta, and sourdough taste wonderful as they absorb the delicious dressing and also hold their shape. 

3 Panzanella Tips

  1. Our recipe is scrumptious on its own, but if you have extra veggies in the fridge, don’t hesitate to include them! Red pepper, cucumber, or red onion are welcome additions.  
  2. As for the cheese, Costco sells a 2-pack of pre-sliced fresh mozzarella. This mozzarella is easy to cube into small pieces as it’s already sliced. Or try mozzarella “pearls,” which are small, round mozzarella balls – perfect to toss into a salad with no fuss.
  3. Potted basil can be found in the produce section of most grocery stores. Just pinch off some leaves, wash, and chop. With a little care, the plant will grow new leaves and give you enough basil for a few more dishes.

As you can see, we’re excited to share this recipe with you. Try serving it with ABK’s Instant Pot Whole Rotisserie-Style Chicken or Pasta with Tomato Cream Sauce. Turn on some classic Italian music and enjoy! Buon appetito!

First published in October 2008, this post now includes updated Photos and content.

Panzanella – Bread Salad with Tomatoes and Mozzarella

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Author: Si Foster
Course: Salad
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 -8
Enjoy this hearty Italian bread salad packed with tomatoes, mozzarella, olives, and basil – all tossed in zesty vinaigrette!

Ingredients 

Salad:

  • 1 loaf dense, crusty Italian, French, ciabatta, or sourdough bread, cubed
  • 1-2 pounds fresh mozzarella, cubed – or mozzarella pearls
  • 2 cups tomatoes, chopped
  • 1 cup Kalamata olives, pitted
  • ½ cup fresh basil, chopped

Dressing:

  • 1-2 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • Salt and freshly ground pepper to taste

Instructions

  • Place the cubed bread on a cookie sheet and bake at 350 degrees for 10-15 minutes until toasted. The bread should be soft in the middle and crispy on the outside. (If you are short on time or like the bread fresh and not toasted, skip this step.)
  • While bread is toasting: In a small bowl, combine all dressing ingredients.
  • In a large bowl, combine bread, cheese, tomatoes, olives, and basil. Pour dressing over the salad, toss and serve.

Notes

Panzanella salad also tastes great the next day, although you may want to perk it up with more fresh basil. 
 
 

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!

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