THIS salad. There are very few dishes in the world that bring me to a place this salad does. It’s all things crunchy, salty, vinegar-y, fresh and just downright gorgeous. There are endless variations and none of them are ever wrong. Your summer needs this Panzanella Salad – like stat. You just have to trust me on this one. 😉

A little history about Panzanella Salad: It’s a classic Italian peasant salad made of crisped left-over stale bread, an endless mix of tomatoes and fresh vegetables, simple greens and herbs, and a delicious, simple and light vinaigrette. The Italians leave nothing to waste so this salad is literally anything and everything but the kitchen sink and it’s unreservedly glorious.

Each time I make it, I’m reminded of how truly delicious something this simple can be. I mean we’re talking stale bread, vegetables, vinegar and oil? I don’t want to oversimplify it, but these basic ingredients are the heart of the salad. What in the world kind of splendor could this dish actually bring?!

Plenty of splendor. It’s absolutely divine.

Tighten up your seatbelt, friends. We’re going on a culinary ride.

Bread Prep:

The very best thing about this salad is that you cannot get it wrong. Whatever bread you choose will be delicious!

I like to use bread that is just about to expire. Stale bread soaks up the vinaigrette the best because it’s dry and crusty. I like using any type of Italian Boule, peasant bread, focaccia, sourdough – anything but store-bought sliced bread.

After you cube up the bread, spread the cubes out onto a baking sheet and pop it in the oven for 8-10 minutes to crisp them up. Occasionally, I like to drizzle the bread cubes with a little extra virgin olive oil, but that’s not entirely necessary.

Vegetable Prep:

I love that you can choose from such a wide variety of vegetables to put in this salad. Each vegetable adds its own unique flavor and crunch to the salad as a whole!

For the tomatoes, I like choosing a colorful variety. The only ones I stay away from are any variety that are really seedy and watery on the inside. I like a nice meaty tomato. Choose up to 2 lbs. of varying colors, shapes and sizes for this salad.

Some of my favorite tomatoes for this Panzanella salad are: Brandywine, Cherokee, Pear, San Marzano, Lemon Boy, and Green Cherry. Honestly, the sky is the limit here!

Besides tomatoes, choosing the other accompanying vegetables is fun and flexible, too. I typically stick with a mixture of cucumbers, red onions and black olives as I always seem to have those on hand. However, I have been known to throw in quartered artichokes, sun-dried tomatoes, bell peppers and even salad greens!

Lastly, for the vegetables, do NOT forget fresh herbs!

Adding fresh herbs to this salad is an absolute must. Fresh herbs add such a punch of flavor and the green color is a feast for the eyes.

Again, I like to use what I’m growing in my herb garden (which seems like everything!) and what is in season at the time. I always make sure to add Italian Basil and Italian Parsley, but sometimes it’s fun to change it up a bit. Try adding a little fresh chives (just a little, though), some fresh oregano, maybe a little rosemary, even marjoram. All of these flavors, when added in small amounts, can really take the flavor profile of this salad to the next level!

Cheese + Meats – Optional, BUT Amazing:

When I say an ingredient is optional, I can’t say I truly mean it. (HA!)

Let me back up, the cheese is not optional. Your only option here is what type of cheese you will choose! Of course, if you’re dairy intolerant, leave the cheese out. There is so much greatness in this salad – a little cheese is not the focus, just an asset.

I love using cubed, fresh mozzarella, Burrata (if I can find it), feta, goat or a nice, mild cheddar. As with the theme of this salad, the sky really is the limit here!

Pro Tip: For cheese selection, I would suggest using a mild cheese so it doesn’t over-power the other flavors in the salad.

As far as the meats – bacon or pancetta – these are entirely optional. I occasionally add them in to amp up the “heft” of the salad, especially if I’m going to make this salad the main event, rather than a side dish. Pancetta adds a delicious, salty crunch to this Panzanella Salad, but it’s entirely delicious all on its own if you’re not a fan.

Vinaigrette Prep:

A classic oil and vinegar dressing is not rocket science but for whatever reason, it’s the greatest thing since sliced bread.

This dressing is so simple, yet the very best mix of tart, salty and that fruity olive oil flavor. Mix it together just as I instruct and pour it over the bread and vegetables; toss evenly to coat. I typically dress the Panzanella Salad just before I serve it, although feel free to do it a few hours ahead if you’d like.

Pro Tip: If you dress it 2-3 hours ahead of serving, just note that your bread cubes will soak up much of that dressing and may no longer be as crunchy as they were before.

The Grand Finale

This salad is a show-stopper. Beware: It may even be requested at all of your summer meals.

It’s all the flavors of summer and SO. MUCH. MORE.

Try this recipe out and let me know what you think! It may just become your new summer favorite!

And, after you’ve made your way through this Panzanella Salad, hop back over to the blog and check out something new for your next summer meal. If you’re dreaming of a real trip to Italy, check out my posts Under the Tuscan Sun in 10 Days + The Villa Carlotta in Taormina, Sicily for some serious Italian inspiration!

Whether it’s food or travel, let’s dream about all the goodness together.

Until next time…Eat Well. Travel Often. Love Much.

XOXO