Name: Panzanella Salad
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 small French bread (about 5 cups), cubed; 3 tablespoons olive oil; Salt and pepper, to taste; Salad:; 1 cucumber, sliced; 1 pint grape tomatoes, halved; ½ red onion, sliced; ½ pound feta, cubed; ½ cup Kalamata olives, pitted; ¼ cup green onions, chopped; ⅓ cup radishes, sliced; Vinaigrette:; 2 garlic cloves, minced; 1 teaspoon salt; ½ teaspoon black pepper; ⅓ cup olive oil; ¼ cup lemon juice

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A vibrant Italian bread salad that brings together crisp vegetables, tangy feta, briny olives, and golden toasted bread cubes, all tossed in a refreshing lemon-garlic vinaigrette. Bursting with flavor and color, it’s a perfect choice for summer gatherings, picnics, or a light and satisfying lunch.

Why You’ll Love This Recipe

Panzanella Salad is the ultimate warm-weather dish—fresh, colorful, and bursting with Mediterranean flavors. The toasted bread cubes soak up the zesty vinaigrette without turning soggy, while the mix of crisp cucumbers, juicy tomatoes, and creamy feta creates a delightful contrast in every bite. It’s easy to make, can be prepared ahead of time, and pairs beautifully with grilled meats or seafood. Best of all, it turns simple pantry ingredients into something truly special. Panzanella Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 small French bread (about 5 cups), cubed
3 tablespoons olive oil
Salt and pepper, to taste

Salad:
1 cucumber, sliced
1 pint grape tomatoes, halved
½ red onion, sliced
½ pound feta, cubed
½ cup Kalamata olives, pitted
¼ cup green onions, chopped
⅓ cup radishes, sliced

Vinaigrette:
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
⅓ cup olive oil
¼ cup lemon juice

Directions

Preheat oven to 400°F (200°C).
Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 8–10 minutes, tossing halfway, until golden and crisp.
In a large bowl, combine cucumber, tomatoes, radishes, green onions, red onion, feta, and olives.
Add the toasted bread to the bowl.
In a small bowl, whisk together garlic, salt, pepper, olive oil, and lemon juice until emulsified.
Pour the vinaigrette over the salad and toss gently.
Let the salad rest for 20–30 minutes before serving to allow flavors to meld.

Servings and timing

Servings: 8 servings
Prep time: 10 minutes
Cooking time: 10 minutes
Rest time: 20 minutes
Total time: 40 minutes
Calories: 280 kcal per serving

Variations

Use cherry tomatoes or heirloom tomatoes for a more colorful presentation.
Swap feta for fresh mozzarella balls for a milder, creamier bite.
Add fresh basil or parsley for extra herbal freshness.
Include roasted bell peppers for a smoky sweetness.
For a heartier salad, add grilled chicken or shrimp.

Storage/Reheating

Panzanella Salad is best enjoyed fresh after resting, but you can refrigerate leftovers for up to 1 day. The bread will soften further as it sits. If making ahead, keep the bread and vinaigrette separate, then toss everything together 30 minutes before serving for the best texture. This salad is served cold or at room temperature—no reheating needed.

FAQs

What type of bread works best for Panzanella?

A crusty bread like French, Italian, or sourdough works best because it holds up to the dressing without becoming mushy.

Can I make Panzanella Salad ahead of time?

Yes, you can prep the vegetables and vinaigrette ahead, but toss with the bread about 30 minutes before serving to maintain texture.

Is Panzanella traditionally made with feta?

Traditional Tuscan Panzanella uses no cheese, but adding feta gives a tangy, creamy element that complements the salad beautifully.

Can I use stale bread for this recipe?

Absolutely—Panzanella was originally created as a way to use up stale bread, which toasts well and absorbs dressing nicely.

Can I replace the lemon juice with vinegar?

Yes, red vinegar or white vinegar works well and gives a slightly sharper flavor.

How can I make this salad vegan?

Omit the feta or replace it with a plant-based feta alternative.

Should the bread be warm or cool before mixing?

It’s best to let the bread cool slightly before mixing so it doesn’t wilt the vegetables.

Can I add leafy greens to Panzanella?

Yes, arugula or baby spinach adds extra freshness and color, but mix them in just before serving to prevent wilting.

Why is resting the salad important?

Resting allows the bread to soak up the vinaigrette and flavors from the vegetables without becoming too soggy.

Can I toast the bread in a skillet instead of the oven?

Yes, you can toast bread cubes in a skillet with olive oil over medium heat until golden and crisp.

Conclusion

Panzanella Salad is a refreshing, flavorful, and versatile dish that turns humble bread and fresh produce into something extraordinary. Perfect for summer gatherings, picnics, or as a colorful side to grilled meats, it’s a celebration of vibrant ingredients and simple preparation. Once you try it, it’s sure to become a warm-weather favorite.

Emma

Panzanella Salad