Best 5 Panzanella Italian Bread Salad Recipes

Panzanella, a vibrant and refreshing Italian bread salad, is a fantastic way to utilize leftover bread and create a delicious and versatile dish. Originating from Tuscany, panzanella has become a staple of Italian cuisine and is enjoyed during the warm summer months when fresh tomatoes, cucumbers, onions, and basil are at their peak. This classic salad combines simple, rustic ingredients with a tangy vinaigrette dressing to create a symphony of flavors and textures. With variations and adaptations across different regions of Italy, panzanella showcases the diversity and creativity of Italian cooking. From classic Tuscan panzanella to variations featuring grilled bread, seafood, or different types of dressing, this article offers a collection of recipes that capture the essence of this delightful Italian salad.

**Recipes Included:**

* Classic Tuscan Panzanella:
This recipe stays true to the traditional flavors of panzanella, using stale Tuscan bread, juicy tomatoes, crisp cucumbers, red onions, and fresh basil. Dressed with a simple vinaigrette made from olive oil, vinegar, and seasonings, this classic panzanella is a perfect balance of tangy, sweet, and savory flavors.
* Grilled Bread Panzanella:
This variation elevates the salad by grilling the bread slices before tossing them with the other ingredients. The smoky and slightly charred flavor of the grilled bread adds an extra layer of depth and complexity to the dish.
* Seafood Panzanella:
For a coastal twist, this recipe incorporates succulent shrimp or tuna into the salad. The briny seafood pairs wonderfully with the acidity of the tomatoes and the freshness of the herbs.
* Vegetarian Panzanella:
This recipe caters to vegetarians and vegans by replacing the seafood with roasted vegetables like zucchini, bell peppers, and eggplant. The roasted vegetables add a smoky and earthy flavor to the salad, making it a hearty and satisfying meal.
* Lemon-Herb Vinaigrette Panzanella:
This recipe introduces a vibrant lemon-herb vinaigrette, made with fresh lemon juice, herbs like basil and oregano, and a touch of honey for a hint of sweetness. The tangy and aromatic dressing complements the salad's ingredients perfectly.

These diverse panzanella recipes offer a range of flavors and textures, ensuring there's a perfect variation for every palate. Whether you prefer the classic Tuscan version, the smoky grilled bread variation, the seafood-infused variation, the hearty vegetarian option, or the zesty lemon-herb vinaigrette, these recipes provide a delightful culinary journey through the vibrant world of panzanella.

Here are our top 5 tried and tested recipes!

PANZANELLA (ITALIAN BREAD SALAD)

Panzanella (Italian Bread Salad) image

Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!

Provided by evelynathens

Categories Onions

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

Steps:

In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl.
Spoon half of the tomato mixture over the bread.
Layer the remaining bread on top and then the remaining tomato mixture.
Cover and refrigerate for 1 hour.
Just before serving, toss the salad and adjust the seasonings with salt and pepper.
If the bread seems dry, add a little oil or vinegar.
Serve immediately.

ITALIAN BREAD SALAD (PANZANELLA)

Italian Bread Salad (Panzanella) image

Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 pound stale country bread or baguette, cut in thick slices
1 small red onion, sliced very thin
Cold water
1 pound ripe tomatoes, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar or sherry vinegar (more to taste)
1 large garlic clove, minced or crushed in a mortar and pestle
Salt and freshly ground pepper
1/4 cup extra virgin olive oil

Steps:

If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams

ITALIAN PANZANELLA BREAD SALAD

Italian Panzanella Bread Salad image

Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.

Provided by josephinecooks

Categories Salad

Time 1h32m

Yield 10

Number Of Ingredients 16

Ingredients

8 ounces country style white bread, cut into 1 inch cubes
3 tablespoons garlic flavored olive oil
½ teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10 kalamata olives, pitted and halved
⅓ cup basil pesto
¼ cup balsamic vinegar
1 tablespoon minced fresh rosemary
¼ teaspoon black pepper
4 ounces crumbled goat cheese
1 head green or red leaf lettuce
¼ cup toasted pine nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g

PANZANELLA (ITALIAN BREAD SALAD)

Panzanella (Italian Bread Salad) image

While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).

Provided by JackieOhNo

Categories Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

6 slices Italian bread (1-inch thick)
1 cucumber, pared, thinly sliced
2 bell peppers, combination yellow and red, seeded, cut into thin slices
1/8 cup snipped fresh chives
1 medium red onion, thinly slivered (about 1 cup)
12 oil-cured black olives
1/4-1/3 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3 ripe large plum tomatoes, cut into large dice
3 tablespoons capers, drained
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons chopped fresh basil
olive oil, and
red wine vinegar (for serving)

Steps:

Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.

Nutrition Facts : Calories 270.9, Fat 16.4, SaturatedFat 2.4, Sodium 1054.5, Carbohydrate 27.9, Fiber 4, Sugar 6.6, Protein 4.8

PANZANELLA (ITALIAN BREAD SALAD)

Panzanella (Italian Bread Salad) image

Categories Leafy Green Tomato Salad Salad Dressing Side

Number Of Ingredients 14

Ingredients

1 and 1/2 cups Rustic Bread (not baguette - too hard), cubed into bite-size pieces (she uses take and bake bread from grocery or large french bread)
3 tablespoons Fustini's Varietal Olive Oil (she likes Arbequina and Hojiblanca)
1/4 teaspoon Salt and Pepper (1/4 tsp each)
1 l Large Heirloom tomato
1/2 cup Cherry or grape tomatoes
1 bunch Fresh mozzarella balls, quartered
1 teaspoon Kosher salt
5 ounces Fresh baby arugula, spinach, or spring mix, chopped to bite-size
4 tablespoons Basil, chopped
1/4 cup Sliced red onion
2-1/2 tablespoons Fustini's Herbs of Naples balsamic vinegar (2 to 2-1/2 T)
5 tablespoons Fustini's olive oil (arbequina)
1 pinch salt and pepper (pinch of each)
1/2 teaspoon Italian herbs

Steps:

Whisk dressing ingredients together and set aside (herbs of naples balsamic, arbequina oil, s&p, italian herbs).
In a non-stick pan, heat the varietal olive oil, basil, and salt and pepper. Add bread cubes and toss until crisp . Want toasted crisp on outside, soft inside. (Can also do on a sheet pan and toast in the oven.) Let cool.
In a large mixing bowl, add tomatoes and season with kosher salt. add the cooled bread cubes, arugula, basil and onion.
Pour the dressing over the salad and toss thoroughly and serve (note: just need a small amount of dressing until it just coats).

Tips:

Use stale bread for an authentic and flavorful Panzanella salad. Stale bread will absorb the dressing better and hold its shape without becoming soggy.
Choose ripe, juicy tomatoes for the best flavor. Heirloom tomatoes are a great option, but any ripe tomato will work.
Use a variety of fresh herbs in your dressing, such as basil, oregano, and thyme. This will add a delicious and aromatic flavor to the salad.
Don't overdress the salad. A light dressing will allow the flavors of the bread, tomatoes, and herbs to shine through.
Serve the salad immediately or chill it for a few hours before serving. This will allow the flavors to meld and develop.

Conclusion:

Panzanella is a delicious and refreshing Italian bread salad that is perfect for summer. It is easy to make and can be customized to your liking. With its combination of fresh, flavorful ingredients, Panzanella is a salad that is sure to please everyone at your table.