This traditional Italian bread salad is a feast for the senses with its vivid colors, fragrant basil, and fresh, seasonal flavors. Although this salad can be served throughout the year, it is perfect for warmer months when fresh tomatoes are abundant and in season. The warm, crusty bread adds enough substance for this salad to serve as a standalone meal on its own during warmer weather, as well.

Kitchen Tip: Place the sliced red onion in a large bowl with a metal colander on top. Then toss the chopped tomatoes with some salt in the colander and let the mixture stand for approximately half an hour. As the tomato juice drips into the bowl below, the liquid will soften the onion and minimize its bite, while infusing the tomato juice with incredible flavor. The result is more palatable raw onions for the salad and a more flavorful base for the homemade vinaigrette.

Any assortment of fresh grape, cherry, and/or heirloom tomatoes will work great in this recipe. If possible, use a nice selection of yellow and red varieties, as shown, for a great presentation.

Note: A simple seasoning blend of onion powder, garlic powder, Italian seasoning, salt, and black pepper is used here to add flavor to the crusty toasted bread. For best results, reserve one-half teaspoon (or more, if desired) to flavor the vinaigrette, as well.

If you like Panzanella salads, try this watermelon Panzanella salad with feta cheese.

How To Make Your Panzanella Salad

Ingredients

Salad Ingredients:
½ medium red onion, sliced thin
1 lb. fresh cherry, grape, or heirloom tomatoes, cut in half or into bite-sized pieces
2 tsp. salt
2 Tbs. extra virgin olive oil, divided
8 oz. Ciabatta or other crusty Italian bread, sliced ¾” thick
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. Italian seasoning
¼ tsp. sea salt
¼ tsp. black pepper
½ cup. fresh basil, rinsed and patted dry, torn into bite-sized pieces
Vinaigrette Dressing Ingredients:
2 Tbs. tomato juice from salted tomatoes (see instructions below)
2 Tbs. red wine vinegar
3 Tbs. extra virgin olive oil
1 tsp. Dijon mustard
½ tsp. seasoning mixture (leftover from toasting the bread, see above)
1 tsp. honey, preferably local

Step-By-Step Guide For Panzanelle Salad:

If you’ve never tried Panzanella, get ready to fall in love with a bowl of juicy tomatoes, crusty bread, and fresh basil goodness that soaks up every drop of flavor. Here’s how to pull this together for the ultimate summer salad.

Step 1: Prepare The Veggies

Start by grabbing that half medium red onion and slice it thin. Pop it in a big bowl, then place a metal colander right on top of the onions. Now grab your fresh cherry, grape, or heirloom tomatoes (about a pound’s worth) and slice them in half or into cute little bite-sized pieces. Toss those tomatoes into the colander and sprinkle them with the salt. Give them a gentle toss and let them hang out for 20 to 30 minutes—this helps them get extra juicy.

Step 2: Make The Seasoning Mix

While the tomatoes are doing their thing, mix up a simple seasoning blend. Combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl and give it a stir.

Step 3: Toast The Bread

Next, heat up a tablespoon of extra virgin olive oil in a big skillet over medium heat. Lay your ciabatta or crusty Italian bread slices (about 8 oz. worth, sliced ¾” thick) in the skillet and drizzle that last tablespoon of olive oil over the top. Sprinkle the bread with some of your seasoning blend. Toast it up for about 4–5 minutes until the bottoms are golden and crispy.

Don’t forget—save a bit of that seasoning for the vinaigrette later!

Flip the bread slices over, sprinkle on a little more seasoning, and toast the other side for another 4–5 minutes until it’s golden brown and smells amazing. Remove the bread, tear it into big, rustic chunks, and set it aside in a bowl.

Step 4: Make The Vinaigrette

Now, lift the colander and drain that tomato juice into a small bowl—you’ll use two tablespoons of this flavor-packed juice for your vinaigrette.

To make the vinaigrette, add the tomato juice, red wine vinegar, extra virgin olive oil, Dijon mustard, a bit of that leftover seasoning mix, and a touch of honey into a jar with a tight-fitting lid. Give it a good shake until everything’s blended and delicious.

Step 5: Build The Salad

Time to bring it all together: toss the softened onions, fresh basil (torn into bite-sized pieces), seasoned tomatoes, and those glorious toasted bread chunks together in a big bowl. Drizzle some of the vinaigrette on top, toss gently, and transfer to your serving bowl or platter. Serve it up with the rest of the vinaigrette on the side so everyone can add more if they want.

Dig in right away while the bread still has a bit of crunch and soaks up all those sweet tomato juices—summer on a plate!

This fresh Panzanella Salad is proof that simple, seasonal ingredients can make the most satisfying meal. It’s crunchy, juicy, herby, and full of bright summer flavors in every bite. Perfect for a light lunch, a side dish at a barbecue, or just when you want to use up that day-old bread and ripe tomatoes. Make it once and you’ll be craving it all season long—enjoy!