Tuscan Panzanella is a classic Italian bread salad made with juicy tomatoes, roasted summer vegetables, and hearty chunks of toasted bread that soak up all the delicious flavors. It's fresh, rustic, and perfect for using up garden produce at its peak. This easy summer salad is a light meal on its own, a colorful side for picnics or BBQs, and a beautiful way to celebrate the flavors of late summer.
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What is Panzanella?
Panzanella (also called panmolle) is a traditional Tuscan chopped salad made with stale bread, onions, and tomatoes, dressed simply with olive oil and vinegar. It began as a thrifty peasant dish, transforming day-old bread into something delicious by soaking it with garden-fresh vegetables and vinaigrette.
The name comes from the Italian words pane (bread) and zanella (a soup bowl or deep dish). In other words: bread in a bowl - and in this case, bread and veggies together in one beautiful, easy-to-love salad.
Why You'll Love this Recipe
- A perfect way to use up day-old bread.
- Bursting with fresh, seasonal flavors.
- Flexible - swap vegetables based on your garden or farmers market finds.
- Beautiful and colorful on the table.
- Can be prepped ahead for easy entertaining.
Ingredients You'll Need
This panzanella salad recipe is perfect for late summer when gardens are bursting. The recipe itself is quite flexible: you can vary the veggies to suit your tastes or your garden's bounty.
Bread
Use any hearty, crusty bread with some chew - something that can soak up dressing without turning mushy. Tuscan bread is traditional, but sourdough or a rustic baguette works beautifully.
Fun fact: True Tuscan bread is saltless and a staple in dishes like ribollita and pappa al pomodoro.
Vegetables
Here's a list of garden vegetables that work beautifully in a panzanella - both raw and roasted options, so you can mix and match based on the season and your garden's bounty:
Classic & Essential
- Tomatoes (cherry, grape, heirloom, or slicing)
- Cucumbers (regular, English, or Persian)
- Sweet or red onions
Great for Roasting or Grilling
- Zucchini (courgette)
- Yellow squash
- Eggplant
- Bell peppers (any color)
- Cherry or grape tomatoes (Roast for extra sweetness.)
- Corn (Amazing! Cut it from the cob after grilling or roasting.)
Fresh Add-Ins for Crunch & Color
- Radishes
- Celery
- Green beans (lightly blanched)
- Fennel (thinly sliced)
Leafy & Herb Accents
- Romaine, arugula, or baby spinach
- Basil, parsley, or mint
For the version shown in this post, I used: summer squash, eggplant, tomatoes (half roasted, half fresh), and fresh herbs from the garden
Dressing
The simple dressing blends some of the roasted tomatoes with olive oil, balsamic vinegar, and fresh garlic for a naturally sweet and tangy flavor.
Optional Add-Ins
- Fresh mozzarella or burrata
- Olives or capers
How to Make Tuscan Panzanella Salad
Toast the Bread
Start by heating your oven broiler to 400°F (205°C). Line a baking sheet with parchment or a Silpat mat so the bread doesn't stick.
Toss your bread cubes with about 2 tablespoons of olive oil and a pinch of salt until every piece has a light coating. Spread them out in a single layer on the baking sheet.
Place the sheet about 8 inches from the broiler and keep the oven door slightly open so you can watch them closely - they can go from golden to burnt in a heartbeat!
After about 3 minutes, when the tips look toasty, pull the tray out, give the bread a quick toss, and pop it back in for another 2-3 minutes. The goal is crisp edges with a chewy center. Set aside to cool.
Roast the Vegetables
Preheat the oven to 400°F (200°C) if it's not already there. In a large bowl, combine the sliced onion, eggplant, squash, and half of your tomato halves. (The other half stays fresh for later.)
Drizzle with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Sprinkle generously with salt and pepper, then toss until every piece is coated.
Spread the vegetables on a baking sheet in an even layer. Roast for 25-30 minutes, or until the eggplant is tender and everything is just starting to caramelize.
Make the Dressing
Scoop about ½ cup of the roasted tomatoes straight from the baking sheet into a blender or food processor. Add the chopped garlic, 2 tablespoons olive oil, and 2 tablespoons balsamic vinegar.
Blend until smooth - it should be thick, tangy, and bursting with tomato flavor.
Toss the Salad
In a big serving bowl, toss together the romaine, toasted bread cubes, the remaining fresh tomatoes, cucumber, roasted vegetables, feta, fresh herbs, and the dressing.
Mix gently so the bread gets coated but doesn't break apart. Let the salad sit for 30-60 minutes so the flavors mingle and the bread softens just enough. Toss again before serving, and if you like, finish with extra feta or herbs on top.
Tips for the Best Panzanella
- Start with dry bread. Day-old bread is perfect, or toast fresh bread a day in advance. A drier crumb soaks up dressing without falling apart.
- Season your tomatoes. Sprinkle them with a little salt first - it deepens their flavor and draws out excess liquid so the salad isn't watery.
- Let the flavors mingle. After tossing, let the salad rest for 30-60 minutes. The bread will absorb the dressing and roasted vegetable juices while still keeping some texture.
- Choose ripe but firm tomatoes. They'll be sweet, flavorful, and hold their shape, giving your salad the best bite.
- Pro tip: For an extra layer of flavor, rub the toasted bread with a cut clove of garlic before adding it to the salad - it infuses every bite with subtle, savory depth.
Storage & Make-Ahead Tips
Panzanella is best eaten the day it's made, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The bread cubes will continue to soften over time, so for best texture, store them separately and toss just before serving.
Serving & Pairing
Panzanella is delicious on its own but also pairs beautifully with:
- Grilled chicken, steak, or seafood.
- A side of classic spaghetti or spaghetti pie.
- Vegetarian mains like ratatouille or roasted spaghetti squash.
- A glass of chilled Vermentino or a light Chianti.
Classic Tuscan Panzanella Salad with Roasted Vegetables
Equipment
- 1 Blender
Ingredients
- 1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
- 1½ pounds cherry tomatoes sliced in half (or regular-sized, cut into 1-inch pieces)
- 1 small summer squash (zucchini or other) cut into ½-inch pieces
- 1 medium sweet onion cut in half and sliced stem to root
- ½ pound eggplant (mini, or full sized) quarter minis; peel and cut full-size into 1-inch pieces
- 6 tablespoons extra-virgin olive oil divided
- ¼ cup balsamic vinegar divided
- 2 cloves garlic roughly chopped
- 1 medium cucumber (optional) peeled, seeded, and cubed
- 6 cups coarsely chopped Romaine lettuce 2 small heads or 1 large
- 2 ounces feta cheese crumbled
- ½ cup packed fresh basil leaves (or a mixture of fresh basil and fresh mint leaves) roughly chopped
Instructions
- Toast Bread: Heat broiler to 400°F (200°C). Toss bread cubes with 2 tablespoon olive oil and a pinch of salt. Broil 3 min, toss, then broil 2–3 min more until golden. Cool.
- Roast Veggies: Preheat oven to 400°F (200°C).Toss onion,eggplant, squash, and half the tomatoes with 2 tablespoon olive oil, 2 tablespoon balsamic,salt, and pepper. Roast 25-30 min until tender.
- Make Dressing: Blend ½ cup roasted tomatoes with garlic,2 tablespoon olive oil, and 2 tablespoon balsamic until smooth.
- Assemble: Combine romaine, bread cubes, remaining tomatoes, cucumber, roasted veggies, feta, herbs, and dressing. Toss gently. Rest the salad 30-60 min before serving.
Notes
- Start with dry bread. Day-old bread is perfect, or toast fresh bread a day in advance. A drier crumb soaks up dressing without falling apart.
- Season your tomatoes. Sprinkle them with a little salt first - it deepens their flavor and draws out excess liquid so the salad isn't watery.
- Let the flavors mingle. After tossing, let the salad rest for 30-60 minutes. The bread will absorb the dressing and roasted vegetable juices while still keeping some texture.
- Choose ripe but firm tomatoes. They'll be sweet, flavorful, and hold their shape, giving your salad the best bite.
- Pro tip: For an extra layer of flavor, rub the toasted bread with a cut clove of garlic before adding it to the salad - it infuses every bite with subtle, savory depth.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Post Originally published July 17, 2013. Previously Updated August 8, 2020.
Michelle says
This looks wonderful! I'll have to try this sometime 🙂
Shana Norris says
This looks so very yummy. Pinning it now to my "Yum: Salads" board!