Delicious Italian Bread Salad Recipe: A Summer Delight

An Italian bread salad embodies the essence of summer! Known as Panzanella, this classic dish is a perfect example of a simple yet satisfying meal that is also incredibly delicious.

The ingredients speak for themselves, promising a delightful flavor profile. Sweet, sun-ripened tomatoes, toasted sourdough bread, fresh basil, and a delightful vinaigrette come together to create a refreshing Mediterranean salad.

This version of the Tuscan bread salad offers a subtle flavor twist: I’ve added a layer of aroma to the crispy croutons with Zatar. You’ll be amazed at how easy it is to prepare this bread salad recipe, making it perfect for enjoying on a summer evening. The next day, Panzanella tastes even better as the bread absorbs the dressing and the juices from the tomatoes. Simply wonderful!

Ingredients for Italian Bread Salad

With just a few ingredients, you can create a fantastic flavor experience. Let’s take a look at what you’ll need:

• Croutons: Use sourdough bread (like Ciabatta) and let it sit for a day. While you can use any bread, sourdough is highly recommended.
• Olive Oil: Extra virgin olive oil is the highest quality.
• Zatar: A traditional spice blend from North Africa and the Middle East, typically consisting of thyme, sumac, sesame, and salt.
• Tomatoes: A mix of different varieties works well, but ensure they are ripe and juicy.
• Red Onions: Milder than yellow onions and visually appealing.
• Fresh Basil: The classic herb for Mediterranean flavor.
• Dressing Ingredients: Olive oil, Dijon mustard, red wine vinegar, shallot, garlic, salt, and pepper combine to create a delicious dressing.

Preparation for Italian Bread Salad

Step 1: The Croutons

Cut the sourdough bread into cubes, toss them in olive oil and Zatar, then roast in the oven until crispy.

Step 2: The Dressing

Sprinkle salt over the tomatoes to release their sweet juices. You can place the tomatoes in a sieve over a bowl to catch the juice. In this bowl, mix the tomato juice with the remaining dressing ingredients.

Step 3: The Salad

In the bowl with the dressing, add the roasted bread pieces, tomatoes, red onions, and fresh basil. Mix well to ensure the dressing is evenly distributed, then let the Panzanella rest. It’s worth the wait, as the bread absorbs the flavorful dressing, creating a truly delightful taste experience.

You can find the exact ingredients and measurements for the bread salad recipe in the recipe card below, which you can also print out.

What is Panzanella?

Panzanella is a traditional Italian bread salad. This rustic Tuscan dish requires only a few ingredients and was originally created to use up stale bread. The bread is roasted in the oven and soaks up a delicious dressing made from ripe tomatoes, basil, olive oil, and vinegar, achieving a fantastic texture that ranges from crispy to chewy. Coupled with ripe tomatoes, it makes for a refreshing summer dish.

The Secret to the Best Italian Bread Salad

A small trick can elevate a good Italian bread salad to a delicacy: salting the tomatoes beforehand. This simple step makes a huge difference in flavor. As the tomatoes rest, the salt draws out their sweet juices, which enhance the dressing. When the roasted bread pieces soak up this dressing, they achieve an unmatched texture of crispiness and juiciness. The Italian grandmothers knew exactly how to transform stale bread into a delicacy.

Delicious Variations for Panzanella

You can enhance the bread salad recipe with additional ingredients for a heartier dish. Consider adding creamy burrata, fresh mozzarella, grilled chicken, or white beans. Ingredients like cucumber or roasted vegetables such as bell peppers or zucchini also make great additions to Panzanella.

Why You’ll Love This Italian Bread Salad Recipe

When a recipe remains popular over generations, it must be good. Here are a few reasons why you’ll love it:

• Bursting with Flavor and Few Ingredients: You only need ripe tomatoes, bread, and dressing ingredients.
• Reduce Food Waste: Instead of discarding stale bread, you can create a delicious meal.
• Perfect for Summer: The tomato dressing is refreshing on hot days.
• Great for Gatherings: Panzanella is a welcomed dish at any party or barbecue.
• Make Ahead: The salad tastes even better after resting, allowing the flavors to meld.

More Delicious Bread Salad Recipes

For the croutons with Zatar:

• 250 g Ciabatta bread (or any crusty sourdough, preferably a day old), cut into cubes (2-3 cm)
• 2 tbsp extra virgin olive oil
• 1 tbsp Zatar (optional but highly recommended)
• A pinch of salt

For the salad:

• 1 kg ripe tomatoes (e.g., heirloom variety), chopped into small pieces
• 1/2 tsp salt (and more for seasoning)
• 1 small red onion, thinly sliced
• 2 large handfuls of fresh basil leaves, roughly chopped

For the dressing:

• 6 tbsp extra virgin olive oil
• 1/2 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tbsp pressed shallot
• 1 garlic clove, pressed
• Sea salt and freshly ground black pepper, to taste

1. Prepare the croutons: Preheat the oven to 175°C (155°C for fan ovens) and line a baking sheet with parchment paper.

   Place the bread cubes in a large bowl and drizzle with olive oil. Add Zatar and a pinch of sea salt, then toss the bread until well coated. Spread the bread pieces in a single layer on the prepared baking sheet.

   Roast in the oven until lightly golden, crispy on the outside, and slightly soft on the inside (15-20 minutes, flipping the bread halfway through). Allow to cool for a few minutes.

2. Prepare the tomatoes: While the croutons are roasting, place the tomatoes in a sieve over a large bowl. Sprinkle with 1/2 tsp salt and gently mix. Let them sit, occasionally turning them, to allow the juices to drip into the bowl (about 15 minutes).

3. Prepare the dressing: Remove the sieve with the tomatoes from the bowl and set aside. In the bowl, mix the Dijon mustard and red wine vinegar with the tomato juice. Gradually whisk in the olive oil until a creamy, emulsified dressing forms. Stir in the shallots and garlic, seasoning with sea salt and freshly ground black pepper.

4. Assemble the salad: Add the tomatoes from the sieve and onion slices to the bowl with the dressing. Gently mix. Add the roasted croutons and most of the basil (save a few leaves for garnish). Toss everything until the bread is coated with the dressing.

5. Let it rest: Allow the salad to rest for 15-20 minutes to let the flavors meld, stirring once or twice to help the bread absorb the dressing. Adjust seasoning with salt, pepper, and red wine vinegar. Garnish with remaining basil leaves and serve. Enjoy!

Calories: 310 kcal

• For the best flavor: Panzanella tastes even better when it rests for a few hours at room temperature. This allows the bread to absorb the dressing and the flavors to blend.
• Best bread choice: A rustic sourdough like Ciabatta or a country loaf works best. Day-old bread (1-2 days old) is ideal, as it develops a crispy crust while roasting and absorbs the dressing without becoming too mushy.
• Proper storage: Leftovers can be stored in the refrigerator for up to a day. The bread will become softer, but the salad will still taste delicious.

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