Introduction
Meet your easy panzanella salad. This 20-minute Tuscan bread and tomato salad tastes bright and fresh. Start with day-old ciabatta or sourdough so the cubes stay crisp, not soggy. Use ripe heirloom tomatoes for big juice and flavor. Then whisk a sharp red wine vinegar vinaigrette with extra-virgin olive oil. Toss everything, but add the dressing in stages, so the bread drinks just enough. Fold in basil and red onion for lift and bite. Follow these no-soggy-bread tips and enjoy a true Italian bread salad—crisp at the edges, juicy in the middle, and pure summer.
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Why You’ll Love This Panzanella
20 Minutes, Zero Fuss
Make this easy panzanella salad in 20 minutes. It’s a true weeknight Italian bread salad you can throw together fast, and still serve with pride.
No-Soggy-Bread Promise
Toast day-old ciabatta or sourdough so it stays crisp. Then add dressing in stages, so the bread soaks just enough—crisp at the edges, juicy in the middle.
Peak-Produce Flavor
Use ripe heirloom tomatoes, fresh basil, EVOO, and red onion. The mix tastes bright and sunny, and it shows why Tuscan panzanella is a summer classic.
Flexible & Family-Friendly
Keep it vegan or vegetarian. Or go caprese panzanella with mozzarella—either way, this no-soggy-bread panzanella fits every table.
Budget-Wise & Make-Ahead
Bread, tomatoes, and pantry staples keep costs low. Prep the parts ahead, then toss before serving for a fresh, 20-minute panzanella every time.
Ingredients & Best Bread (Tuscan Panzanella)
Bread (Star): Day-Old Ciabatta or Sourdough
Use sturdy, day-old bread for this Italian bread salad. Tear into coarse chunks for craggy edges and better crunch. Toast or grill briefly, so your no-soggy-bread panzanella stays crisp.
Tomatoes: Ripe Heirloom or Vine-Ripe
Choose juicy, peak-season tomatoes for bold flavor. Cut into bite-size pieces and salt them. Then save the tomato juices to boost the dressing in this Tuscan panzanella.
Crunch & Aromatics: Cucumber, Red Onion, Capers/Olives, Garlic
Slice cucumber and red onion thin for snap and bite. Rinse the onion if you want a milder taste. Add capers or olives for a briny pop. Mince the garlic and whisk it into the dressing, not the bowl.
Dressing (Classic): EVOO + Balsamic
Whisk extra-virgin olive oil with balsamic vinegar. Season with salt and black pepper; add a small spoon of Dijon if you like. Taste and adjust until it feels bright and smooth. Drizzle in stages and toss, so the bread stays crisp and your easy panzanella salad stays balanced.
Fresh Finish: Basil Leaves, Lemon Zest (Optional)
Tear fresh basil and fold it in at the end. Add a touch of lemon zest for lift. This simple finish keeps flavors bright and the salad tasting like summer.
20-Minute Method (Step-by-Step)
0–5 Minutes: Prep & Macerate
Cube or tear day-old ciabatta or sourdough. Slice tomatoes and red onion. Salt the tomatoes so they macerate and release sweet juices for this Tuscan panzanella.
5–10 Minutes: Whisk the Dressing
Whisk extra-virgin olive oil with fresh lemon juice. Add salt and black pepper, plus a small spoon of Dijon if you like. Taste and tweak. Drizzle in stages and toss so the bread stays crisp and your easy panzanella salad stays bright and balanced.
10–15 Minutes: Toast the Bread
Spread the bread on a sheet pan or heat it in a skillet. Toast or grill until deeply golden and crisp. Now you’re set for a no-soggy-bread panzanella.
15–18 Minutes: Toss in Stages
Combine tomatoes (with some juices), cucumber, onion, and bread. Drizzle in half the dressing and toss well. Add more only if needed, so this Italian bread salad stays crisp.
18–20 Minutes: Finish & Rest
Fold in torn basil. Add a little more dressing to taste. Then rest the salad for 2–3 minutes so flavors marry. Serve and enjoy summer in every bite.
No-Soggy-Bread Secrets
Dry, Then Toast
Start with day-old ciabatta or sourdough. Toast until the edges turn firm and golden, so this no-soggy-bread panzanella stays crisp.
Dress Gradually
Add the vinaigrette in stages. Toss, then taste, and stop when the bread looks just glossy—your Italian bread salad keeps its bite.
Tomato Timing
Salt the tomatoes first to release juices. Then use only some of that liquid, so your easy panzanella salad tastes bright, not wet.
Right Ratio
Aim for about 3 parts bread : 4 parts tomatoes and veg. This balance keeps your Tuscan panzanella juicy and crunchy at once.
Last-Minute Basil & Cheese
Fold in fresh basil and optional mozzarella right before serving. The herbs stay lively, and the textures stay clear and snappy.
Variations, Pairings & Make-Ahead
Caprese Style
Go classic with fresh mozzarella and a light splash of balsamic. Add basil and ripe tomatoes, and you get a caprese Italian bread salad. Or skip the cheese and keep it vegan. Either way, this easy panzanella salad stays bright and balanced.
Grilled Twist
Grill the ciabatta for smoky edges. Or add roasted peppers and a handful of arugula. The char boosts flavor, so your Tuscan panzanella tastes hearty yet fresh.
Briny Boost
Toss in Kalamata olives for a clean, salty pop. Or use anchovies for a bold, traditional note. Both options sharpen the dressing and lift this no-soggy-bread panzanella.
Pairings
Serve with grilled chicken, steak, or simple seafood. It also shines as a summer side dish next to burgers or kebabs. The salad cuts richness, so every plate feels lighter.
Make-Ahead
Keep bread, dressing, and veggies separate. Then toss everything 15 minutes before serving, so the bread stays crisp and the tomatoes stay juicy. That way, your Italian bread and tomato salad lands on the table at peak texture.
Panzanella Salad
Panzanella Salad
Ingredients
Method
- Heat a large skillet. Toss bread with 1–2 Tbsp olive oil and a pinch of salt. Toast until golden and crisp. Let cool.
- Put tomatoes in a bowl. Add a good pinch of salt. Stir and let stand 5 minutes to release juices.
- Whisk dressing: olive oil, lemon juice, garlic, Dijon (if using), salt, and pepper.
- Add cucumber, onion, basil, and capers/olives to the tomatoes.
- Add bread and half the dressing. Toss well. Taste.
- Add more dressing and salt/pepper as needed. Rest 2–3 minutes. Serve.
FAQS
1) What is Panzanella?
An Italian bread salad from Tuscany made with day-old bread, ripe tomatoes, basil, onion, and a simple vinaigrette.
2) How do I keep Panzanella from getting soggy?
Use day-old ciabatta or sourdough, toast it until golden, and add dressing in stages. Toss just until the bread looks glossy.
3) What’s the best bread for Panzanella?
Sturdy loaves like ciabatta, sourdough, or country bread. Avoid soft sandwich bread.
4) Can I make it ahead?
Yes—keep bread, veggies, and dressing separate. Toss 15 minutes before serving so it stays crisp.
5) Is Panzanella vegan or vegetarian?
It’s naturally vegan if you skip mozzarella and anchovies. With mozzarella, it’s vegetarian.
Conclusion
Wrap up with confidence. This no-soggy-bread panzanella brings big Italian flavor fast. Use sturdy day-old ciabatta or sourdough, ripe heirloom tomatoes, and a sharp red wine vinegar vinaigrette. Then toss lightly, so your Italian bread salad stays crisp and juicy. The result is a fresh, rustic Mediterranean salad that fits busy weeknights. And if you have leftovers, save a little extra dressing to revive this Tuscan panzanella for tomorrow’s lunch.
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