Rustic Panzanella Salad with Tomatoes and Crusty Bread

Panzanella Salad Ingredients

• Sourdough Bread: Slightly stale sourdough is excellent for Panzanella because it toasts well and absorbs the dressing without falling apart. Fresh bread also works when toasted until golden.
• Cucumbers: Use regular cucumbers or mini cucumbers. Slice them into thin, bite-sized pieces for a fresh crunch.
• Heirloom Tomatoes: Since tomatoes are one of the main ingredients, choose the best quality tomatoes available. Ripe, juicy tomatoes give the salad its signature flavor.
• Red Onion: Thinly sliced red onion adds sharpness and color. Use as much or as little as you like.
• Burrata: Burrata adds a creamy, rich finish to the salad. Fresh mozzarella can be used as a substitute.
• Red Wine Vinegar: This adds the tart, acidic flavor that balances the olive oil and tomato juices.
• Olive Oil: Use extra virgin olive oil for the best flavor. A little is used to toast the bread, and the rest goes into the vinaigrette.
• Dijon Mustard: Dijon helps emulsify the vinaigrette and adds a subtle savory bite.
• Garlic: Fresh garlic gives the dressing a bold, aromatic flavor. Chop or thinly slice it before mixing.
• Basil: Fresh basil is essential for a bright summer flavor. Chop some for the salad and save a few leaves for garnish.
• Thyme: Fresh thyme adds an earthy herbal note to the vinaigrette.
• Oregano: Fresh oregano gives the salad a classic Mediterranean flavor. Roughly chop large leaves before adding them.
• Sea Salt: Salt seasons the salad and helps draw flavorful juices from the tomatoes.

Step by Step Instructions for Panzanella Salad

1. Cut the sourdough bread into roughly 1-inch cubes.
2. Toss the bread cubes with a small amount of olive oil until lightly coated.
3. Toast the bread in a 420-degree oven or in a pan on the stovetop until the cubes are golden and crisp on the outside.
4. Slice the cucumbers, tomatoes, and red onion, then place them in a large bowl.
5. Make the vinaigrette by combining chopped garlic, fresh herbs, olive oil, red wine vinegar, and Dijon mustard in a jar. Shake well until the dressing is blended.
6. Add the toasted bread cubes to the bowl with the vegetables.
7. Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.
8. Transfer the salad to a serving bowl or platter. Tear the burrata into pieces over the top and finish with fresh basil.

Tips for Success & FAQs

• Salt the tomatoes before assembling the salad to draw out some of their juice. This can be mixed into the vinaigrette for deeper flavor.
• Do not skip toasting the bread. Toasted bread gives Panzanella its signature texture and helps prevent the salad from becoming mushy.
• Use ripe, flavorful tomatoes whenever possible because they are the heart of this recipe.
• Add the dressing shortly before serving if you prefer the bread to stay crisp. Let it sit a little longer if you like a softer, more traditional texture.
• Keep the Dijon mustard in the dressing because it helps the oil and vinegar blend together smoothly.

Burrata is made with mozzarella formed into a thin pouch and filled with soft curd and cream called stracciatella. It is softer and creamier than mozzarella and adds a rich texture to the salad.

The name Panzanella comes from the Italian words “pane,” meaning bread, and “zanella,” meaning soup bowl.

Panzanella is a great side dish for pasta, roasted chicken, or grilled fish. It is also filling enough to enjoy on its own as a simple lunch.

More Recipes for You to Try

For a complete meal, serve this Panzanella salad as a fresh starter, followed by homemade meatballs and pasta as the main dish. A fruit tart makes a lovely dessert to finish the meal.

If you are planning drinks, a light cocktail or a citrus mocktail pairs well with the bright tomato, herb, and vinegar flavors in this salad.