Panzanella with crunchy garlic bread, fresh garden veggies, creamy avocado, and an amazing dressing. It’s everything you want in a summer salad!
Panzanella Salad
Panzanella is a chopped Italian bread salad—no lettuce, just juicy tomatoes, crusty bread, and a punchy olive oil and vinegar dressing. It’s a staple in central Italy, and once you try it, you’ll get why!
This version isn’t 100% traditional, but it’s inspired by one I had in Italy—and honestly, it’s one of the best salads I’ve ever made. I mean, a salad built around bread? I’m all in.
Ingredients
Here’s what you’ll need to make this Panzanella Salad:
- Bread: Day-old works best—it gets crispy and holds up well.
- Butter & olive oil: Help toast the bread until golden, rich, and crunchy.
- Italian seasoning & garlic powder: Adds flavor to the bread.
- Cherry tomatoes: Use sweet, firm ones. Mixed colors look extra pretty.
- Mozzarella pearls: Or cut a larger block into small pieces.
- Corn: Raw adds crunch and sweetness, or cook it if you’d rather.
- Avocado: Look for one that is ripe but still firm so it holds its shape.
- Cucumber: Use salad cucumbers or English cucumbers—no need to peel.
- Basil: Tear right before serving to keep it fresh.
Panzanella Salad Dressing
- Balsamic & red wine vinegar: Using both adds more depth and flavor.
- Dijon: To nicely help thicken the dressing.
- Honey: This helps to bring a little sweetness.
- Olive oil: Extra virgin is best if you have it.
- Salt & pepper: Add to taste.
Panzanella Salad Tips
- Use twice as many veggies as bread (1:2 ratio).
- Pick crusty bread with a crisp outside and an open, airy crumb—like ciabatta, artisan loaves, or sourdough. Don’t use soft breads.
- Toast the bread so it doesn’t get soft. Skipping this will give you a mushy salad!
- Add basil last and tear it right before serving.
- Tear the bread instead of cutting for better texture.
- Use ripe veggies—fresh tomatoes are so yummy in this salad.
What to Serve With Panzanella
Here are a few easy and tasty sides to pair with this salad:
- Grilled chicken, steak, or salmon: Light proteins that go great with the salad.
- Soup: Try tomato soup or any simple veggie soup—especially on cooler days.
- Fresh fruit or fruit salad: A light and fresh side.
Easy Panzanella Salad Swaps
- Add peaches or nectarines: For a sweet twist.
- Try feta or goat cheese: A little tangy and creamy.
- Use a new dressing: Lemon dressing is a great swap.
- Switch up the bread: Focaccia is a fun choice.
- Add white beans or chickpeas: Makes it more filling.
- Add some spice: Add a small pinch of red pepper flakes.
Storage
Panzanella doesn’t store well once assembled. The dressing soaks into the bread, the tomatoes get too juicy, and the avocado starts to brown.
To make ahead: Prep everything except the avocado, and keep the ingredients in the fridge in different containers. Add the dressing and avocado just before serving.
More Salad Recipes
- Citrus Quinoa Salad with an orange dressing
- Asparagus Salad with a balsamic dressing
- Dense Bean Salad with an Italian dressing
- Chicken Salad with black beans and corn
- Mediterranean Pasta Salad with a lemon dressing
Panzanella Salad
Panzanella dreams are made of this: golden garlic-butter bread, fresh veggies, ripe avocado, and a bold balsamic dressing.
Equipment
- Wide-mouth jar or other sealable container
Ingredients
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper
Croutons
- 1 artisan sourdough baguette torn into small cubes, 4 cups
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
Salad
- 3 cups cherry tomatoes halved or quartered, see note 1
- 1 cup mozzarella pearls see note 2
- 1 fresh corn on the cob corn cut off, 3/4 cup, see note 3
- 1 large avocado sliced or chopped into bite-sized pieces
- 20 basil leaves torn
- 1 cup diced English cucumber
Instructions
- Bread: Preheat oven to 350°F. Slice loaf into 1-inch slices and tear into 1-inch pieces. Add to a large bowl and toss with olive oil, melted butter, Italian seasoning, garlic powder, and salt and pepper (I use 1/4 tsp salt and 1/8 tsp pepper). Spread on a lined sheet pan and bake for 15–20 minutes, until crisp and dry. Let cool completely.
- Dressing: Add all dressing ingredients to a jar. Add salt and pepper to taste (I use 1/8 tsp salt and 1/4 tsp pepper). Shake well to combine, then chill in the fridge while prepping the rest. Shake again before using.
- Salad: Add completely cooled bread to a large bowl. Add tomatoes, mozzarella, corn, avocado, basil, and cucumber. Only add dressing to the portion you’ll eat right away, since it doesn’t store well once dressed. Drizzle with dressing to taste and toss gently. Let sit for 5–10 minutes so the bread soaks up the flavor. Toss again and serve.
Video
Recipe Notes
Note 1: I like using a medley of cherry tomatoes in red, orange, and yellow for more color. The better the tomatoes, the better the salad!
Note 2: Mini mozzarella pearls are fun, but not required. You can quarter larger mozzarella balls or cube block mozzarella into 1/2-inch pieces.
Note 3: I love using raw, fresh corn cut straight from the cob—it’s sweet and crunchy. Prefer it cooked? Grill it like this: Peel back husks, remove silk, and rub with oil. Sprinkle lightly with salt and pepper. Grill over medium-high heat (400–450°F), turning every 3–4 minutes until charred, about 12 minutes total. A grill pan works too!
Storage: This salad doesn’t keep well once mixed. To prep ahead, prepare and store everything (except avocado) separately. Add dressing and avocado right before serving.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 35g | Protein: 14g | Fat: 34g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 333mg | Potassium: 559mg | Fiber: 5g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 32mg | Calcium: 211mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
hey girl- this salad looks amazing!