Panzanella Recipe with crunchy garlic bread, fresh garden veggies, creamy avocado, and an amazing dressing. It’s everything you want in a summer salad!
author’s note
This Is My Kind Of Salad!
On my trip to Italy, I got hooked on Panzanella. I checked every menu for it and ordered it whenever I could. No lettuce. Just juicy tomatoes, crusty bread, and a punchy olive oil and vinegar dressing. Simple, flavorful, so good.
Back home, I knew I had to recreate them in my kitchen. This version is not strict Nonna style, but it is inspired by one of my favorites I tried.
Extra toasty bread so the edges stay crisp. Sweet tomatoes that soak up the dressing. A little bite from red onion. Big basil leaves torn right over the bowl. It tastes like summer in every forkful. And a salad built around bread? I am all in.
Ingredients
Here’s what you’ll need to make this Panzanella Recipe:
| Ingredient | Tips or Swaps |
|---|---|
| Bread | Day-old works best so it gets crisp and holds up well |
| Butter & olive oil | Use both to toast the bread until the edges turn golden and rich |
| Italian seasoning & garlic powder | Toss with the bread for extra flavor |
| Cherry tomatoes | Use sweet, firm ones; mixed colors look pretty |
| Mozzarella pearls | Or cut a larger block into small pieces |
| Corn | Use raw for crunch or cook if preferred |
| Avocado | Use ripe but still firm so it holds shape |
| Cucumber | Use salad or English cucumbers; no need to peel |
| Basil | Tear right before serving to keep it fresh |
How To Make This Panzanella Recipe
- Toast bread: Tear bread, toss with butter, oil, and seasonings, then bake until crisp.
- Dressing: Shake balsamic, red wine vinegar, Dijon, honey, and olive oil until smooth.
- Prep the salad: Chop tomatoes, cucumber, avocado, and corn. Tear basil.
- Assemble: Add cooled bread to a large bowl with all toppings.
- Dress: Drizzle dressing over just what you’ll eat, toss gently, and let sit a few minutes.
- Serve: Toss once more and dig in while the bread is still crisp on the edges.
chelsea’s recipe tip
My Top Panzanella Recipe Tips
- Use twice as many veggies as bread (1:2 ratio).
- Pick crusty bread with a crisp outside and an open, airy crumb—like ciabatta, artisan loaves, or sourdough. Don’t use soft breads.
- Toast the bread so it doesn’t get soft. Skipping this will give you a mushy salad!
- Add basil last and tear it right before serving.
- Tear the bread instead of cutting for better texture.
- Use ripe veggies—fresh tomatoes are so lively in this salad.
Variations
- Add peaches or nectarines: For a sweet twist to this panzanella recipe.
- Try feta or goat cheese: A little tangy and creamy.
- Use a new dressing: Lemon dressing is a great swap.
- Switch up the bread: Focaccia is a fun choice.
- Add white beans or chickpeas: Makes it more filling.
- Add some spice: Add a small pinch of red pepper flakes.
Storage
This Panzanella Recipe doesn’t store well once assembled. The dressing soaks into the bread, the tomatoes get too juicy, and the avocado starts to brown.
To make ahead: Prep everything except the avocado, and keep the ingredients in the fridge in different containers. Add the dressing and avocado just before serving.
What to Serve With This Panzanella Recipe:
Dinner
Grilled Flank Steak Recipe
Soups And Stews
straightforward Tomato Soup Recipe
Green Salads
Grapefruit Salad
Chicken
Italian Chicken Marinade
