This fresh and vibrant panzanella salad is loaded with crispy toasted bread, juicy tomatoes, creamy mozzarella pearls, marinated artichokes, colorful bell peppers, and tossed in a bright homemade lemon vinaigrette. It’s the perfect summer salad that’s hearty enough for lunch yet elegant enough for entertaining.
This classic Italian bread salad transforms simple ingredients into something truly special. The toasted bread soaks up all that delicious lemon dressing while still maintaining the perfect amount of crunch.
If you’re looking for more delicious side dishes and fresh recipes, be sure to check out my grinder pasta salad, fresh tomato salsa, tri-color rotini pasta salad, and red potato salad.
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Why You’ll Love This Recipe
- Fresh, vibrant flavors in every bite
- Easy to make with simple ingredients
- Perfect for summer gatherings
- Great way to use day-old bread
- Homemade lemon vinaigrette adds amazing flavor
- Can be served as a side dish or light meal
- Ready in about 30 minutes
Key Ingredients
The full list of ingredients and their exact amounts is in the recipe card at the bottom of the post.
- French Bread: The foundation of the salad. Using day-old bread is perfect because it crisps up beautifully and soaks up the dressing without getting too mushy.
- Fresh Lemon Juice: The star of the vinaigrette. It brings a bright, fresh flavor that ties all the ingredients together and keeps the salad feeling light.
- Olive Oil: Creates the base of the dressing and adds richness that balances the acidity of the lemon juice.
- Dijon Mustard: Helps emulsify the vinaigrette so it stays smooth and creamy, while adding a subtle tangy kick.
- Mozzarella Pearls: Add a creamy, mild flavor that balances the crunchy bread and zesty dressing.
- Cherry Tomatoes: Bring freshness, juiciness, and a touch of sweetness that makes every bite more flavorful.
- Marinated Artichoke Hearts: Add a savory, slightly tangy flavor that gives the salad extra depth and makes it feel a little more special.
Variations
- Add Protein: Turn this salad into a complete meal by adding grilled chicken, steak, or even this grilled Cajun lemon shrimp.
- Mediterranean Style: Add kalamata olives, cucumbers, and crumbled feta cheese.
- Caprese Panzanella: Add fresh basil and balsamic glaze for a Caprese-inspired version.
- Extra Veggies: Try adding cucumbers, zucchini, or roasted asparagus.
How to Make Panzanella Salad
Step 1: Cut the bread into cubes, drizzle with olive oil, and season with salt. Bake until golden and crispy. Then, cool completely.
Step 2: Combine the dressing ingredients in a shaker bottle and shake vigorously. Or whisk vigorously in a bowl. Chill.
Step 3: Thinly slice the veggies and cut the mozzarella pearls in half. Then, slice the tomatoes in half and chop the artichokes into bite-sized pieces and add them to a bowl.
Step 4: Combine the salad ingredients and toss with the vinaigrette. Serve immediately and enjoy!
Expert Tips
- Slightly stale bread holds up better to the dressing and gives the salad its signature texture.
- Toasting the bread ensures it stays slightly crisp even after being tossed with the vinaigrette.
- Prep your veggies just before mixing the salad for the freshest flavor.
- Freshly squeezed lemon juice creates a brighter, fresher vinaigrette than bottled juice.
- Panzanella is best enjoyed shortly after assembling, when the bread has absorbed some dressing but hasn’t become overly soft.
Panzanella Salad FAQs
Panzanella is a traditional Italian bread salad made with crusty bread, fresh vegetables, and a flavorful dressing. The bread absorbs the dressing while maintaining some texture, creating a delicious combination of crunchy, soft, tangy, and fresh flavors.
French bread, Italian bread, sourdough, ciabatta, or any crusty artisan loaf works well. Day-old bread is ideal because it holds up better when tossed with the dressing.
Panzanella is typically served chilled or at room temperature. Many people prefer letting it sit for 10 to 15 minutes after tossing so the bread can absorb some of the dressing.
This recipe is very versatile. Cucumbers, zucchini, roasted asparagus, olives, spinach, arugula, and avocado all work beautifully.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the bread will continue to soften as it sits.
Make It a Full Italian Meal with These Mains
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Panzanella Salad (Crispy Bread Salad)
Ingredients
- 1 loaf French bread, day old
- 8 ounce mozzarella pearls, drained
- 2 cups cherry tomatoes
- ½ cup marinated artichoke hearts, drained
- ½ cup red onion
- ½ cup red bell pepper
- ½ cup yellow bell pepper
- 1 tablespoon olive oil, reserved from vinegarette
Lemon Vinaigrette
- ½ cup fresh lemon juice
- ⅔ cup olive oil
- 1 tablespoon garlic, minced
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 1 ½ tablespoons honey
- ¾ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 400°.
- Prepare a cookie sheet lined with parchment paper and set aside.
- Cut French bread into 1 – 1 1⁄2-inch cubes.
- Spread cubes on the prepared cookie sheet.
- Drizzle the olive oil over the bread and sprinkle with a pinch of salt.
- Bake in the oven for 10-15 minutes until golden and crispy.
- Remove from the oven and set aside.
Lemon Vinegarette
- Add all of the ingredients to a shaker bottle, or whisk together in a bowl until emulsified.
- Set in the fridge until ready to use.
- Make the Panzanella
- Cut onion and bell peppers into thin slices.
- Slice mozzarella in halves.
- Slice tomatoes in half.
- Chop artichoke into bite sized pieces.
- Add all ingredients to a large bowl.
- Top with vinaigrette and toss.
- Serve immediately.
Notes
- Slightly stale bread holds up better to the dressing and gives the salad its signature texture.
- Toasting the bread ensures it stays slightly crisp even after being tossed with the vinaigrette.
- Prep your veggies just before mixing the salad for the freshest flavor.
- Freshly squeezed lemon juice creates a brighter, fresher vinaigrette than bottled juice.
- Panzanella is best enjoyed shortly after assembling, when the bread has absorbed some dressing but hasn’t become overly soft.
Nutrition
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