Name: Recipe "Panzanella"
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 cup homemade croutons; 3 cup cherry or grape tomatoes (halved); 1 large English cucumber (chopped); 1 yellow or red bell pepper (stemmed, seeded, and chopped); 0.5 small red onion (thinly sliced); 0.333 cup basil (chopped); kosher salt and black pepper (to taste); balsamic vinaigrette

Since vegetarian is on the menu, Peach, Basil, Mozzarella, & Balsamic Pizza, Summer Caprese Salad, or Peach Tomato Bruschetta fit right alongside it.

Why This Panzanella Recipe Is a Summer Must-Make

Every summer, when the farmers market is overflowing with ripe tomatoes, I start craving this classic Italian bread salad. It uses homemade croutons that stay crunchy even after the dressing hits them, so you get a satisfying texture in every bite. Cherry tomatoes, cucumber, bell pepper, and fresh basil come together with a tangy balsamic vinaigrette that soaks into the bread just enough. This salad is perfect for using up garden produce or showing off your farmers market haul.

Why You’ll Love This Italian Bread Salad

The homemade croutons are only baked for 10 to 12 minutes, so they stay crunchy on the outside but still have a little chew, they don’t get rock hard.
This salad comes together in about 20 minutes of active time, and the croutons and dressing can be made ahead for an even quicker meal.
It’s endlessly adaptable to whatever summer veggies you have on hand, from extra herbs to fresh corn or peaches.

Key Ingredients for Authentic Panzanella

Homemade croutons, Italian, French, or sourdough bread all work. The key is to cut them into even cubes so they toast uniformly. Store-bought croutons can be used in a pinch, but they’re often too hard and seasoned differently.
Cherry or grape tomatoes, They hold their shape better than large slicing tomatoes and release just the right amount of juice without making the salad soggy. For the sweetest flavor, use tomatoes that are fully ripe but still firm.
Fresh basil, Nothing beats the fragrance of fresh basil here. Stack the leaves, roll them up, and slice into thin ribbons (chiffonade) to distribute evenly. If you don’t have basil, fresh Italian parsley or mint make good substitutes.

Essential Kitchen Tools for Making Panzanella

Baking sheet, for toasting the croutons evenly.
Large mixing bowl, big enough to toss everything without spilling.
Sharp chef’s knife and cutting board, for prepping tomatoes, cucumber, bell pepper, and onion.
Measuring cups and spoons, for the dressing and croutons.
Small jar or bowl, for whisking the balsamic vinaigrette.

Tips for Making the Best Panzanella Salad

For the best texture, bake the croutons for only 10 to 12 minutes. You want the bread to dry out and get crispy, but not so toasted that it shatters. Check them a few minutes early to be safe, it’s easy to go from golden to burnt. Letting the dressed salad sit for 20 to 30 minutes before serving is worth the wait. The bread soaks up just enough dressing and tomato juice to soften slightly while still keeping a little crunch, and the flavors meld together beautifully. If you’re making this ahead, prep the croutons and vinaigrette in advance, then toss everything together right before you plan to let it sit.

Easy Ways to Change Up This Summer Salad

This salad is flexible enough to match whatever you have in the fridge. Swap the fresh bell pepper for roasted red peppers for a smokier flavor. Add fresh mozzarella pearls, shaved Parmesan, or crumbled feta to make it more filling. For extra protein, stir in chickpeas or white beans. You can also toss in other fresh herbs like Italian parsley, mint, or chives. If you want a sweet twist, add sliced fresh peaches or corn cut straight from the cob. For a briny kick, throw in olives or capers. And just before serving, gently fold in avocado, it adds a creamy richness that works beautifully with the tangy dressing.

What to Serve with Panzanella for a Summer Dinner

This salad is a natural side for any summer gathering: barbecues, backyard dinners, or picnics. To turn it into a full meal, pair it with grilled Italian sausage and peppers for a classic combo, or serve it alongside steak kabobs for a lighter but satisfying dinner. It also works well with pasta dishes like baked ziti or spaghetti, or with chicken parmesan for a hearty Italian feast.

How to Store Leftover Panzanella Salad

This salad is at its best the day you make it. Once dressed, the croutons will continue to soak up the dressing and turn soft, so leftovers won’t have the same crunch. If you do have leftovers, store them in an airtight container in the fridge for up to one day, expect the texture to be different. To keep things fresh longer, store the undressed salad and the vinaigrette separately. You can make the croutons up to five days ahead and keep them in an airtight container at room temperature.

Frequently Asked Questions About Panzanella

Can I use store-bought croutons?

Yes, but they tend to be harder and more seasoned. If using them, reduce the resting time so they don’t get too soft.

Why do you bake the croutons for only 10-12 minutes?

You want them dried out and crispy but not fully toasted. If they get too dark, they’ll be hard and may scorch when tossed with dressing.

Do I have to let the salad sit before serving?

For the best flavor, yes. The 20-30 minute rest allows the bread to soak up the dressing and tomato juices, making every bite more flavorful while still keeping some crunch.

Is this salad naturally vegan?

Yes, as written it is vegan. The balsamic vinaigrette is plant-based. If you add cheese or other animal products as variations, it won’t be vegan anymore.

Recipe

Panzanella

This classic Italian bread salad is made with homemade croutons, tomatoes, cucumbers, bell peppers, basil, and tossed with a simple balsamic vinaigrette. It's a definitely a summer favorite!

easyVegetarian

20 min

Prep Time

20 min

Cook Time

40 min

Total Time

Servings

Italian

Cuisine

362 kcal

Calories

Ingredients

Servings

6 cup homemade croutons
3 cup cherry or grape tomatoes, halved
1 large English cucumber, chopped
1 yellow or red bell pepper, stemmed, seeded, and chopped

0.5 small red onion, thinly sliced
0.333 cup basil, chopped
kosher salt and black pepper, to taste
balsamic vinaigrette

Instructions

1
First, make the homemade croutons. Make sure you only bake the croutons for 10 to 12 minutes for this recipe. You want the bread to be dried out and crispy, but not completely toasted. Also, I like using the seasonings on the croutons, but you can omit the garlic powder and Italian seasoning if you want plain bread cubes for this salad. It’s good either way.
2
In a large bowl, combine the croutons, tomatoes, cucumber, bell pepper, red onion, basil, salt, and black pepper.

3
Make the balsamic vinaigrette. Drizzle the dressing over the salad and toss well until the salad is completely coated.
4
For best results, let the salad sit for 20 to 30 minutes before serving. This salad is best the day it is made.

Nutrition (per serving)

362kcal

Calorie breakdown

Protein9%33 kcal

Fat62%230 kcal

Carbohydrates29%105 kcal

How this was calculated — 8 of 8 ingredients matched

homemade croutonsSauce, homemade, white, thick2678 kcal

cherry or grape tomatoesTomatoes, grape, raw194 kcal

large English cucumberCucumber, peeled, raw0 kcal

yellow or red bell pepperPepper, banana, raw0 kcal

small red onionOnions, red, raw0 kcal

basilBasil, fresh18 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

balsamic vinaigretteVinegar, balsamic1 kcal

Serving size ≈ 281 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: italian, Oven Baked, salad, summer, vegetarian

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