Panzanella Salad Recipe (Tuscan Salad)

This Panzanella Salad recipe is a simple way to celebrate fresh summer produce. Between the juicy tomatoes, sweet peaches, creamy mozzarella, and toasted bread, every bite has a little bit of everything. I love making it for family meals.

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A black platter with panzanella salad featuring bread cubes, peaches, cherry tomatoes, mozzarella, fresh basil, and a few scattered ingredients on a marble surface.

Why This Recipe Works

I make this Panzanella Salad every summer because it brings together so many fresh flavors in one bowl.

Fresh Summer Flavor: Ripe tomatoes, sweet peaches, basil, and creamy mozzarella make every bite bright and balanced. If you love the peach and basil combination, you’ll probably enjoy Pan Fried Halloumi & Peach Salad too.
The Best Bread Texture: Toasting the ciabatta first gives it crisp edges so it can soak up the dressing without turning mushy. After a short rest, the bread stays pleasantly chewy while absorbing all that flavor.
Simple Homemade Dressing: The honey Dijon vinaigrette is tangy, lightly sweet, and full of fresh garlic. Letting the onions sit in the dressing softens their bite and adds even more flavor to the salad.
Easy to Make Your Own: I can swap the cheese, fruit, or even add grilled chicken or shrimp depending on what I have. It’s just as easy to keep it simple or turn it into a complete meal.
A True Summer Favorite: This salad is perfect for barbecues, picnics, or an easy dinner alongside grilled food. If you’re a fan of tomatoes and crusty bread, you’ll also love Spanish Tomato Bread (Pan Con Tomate).

Salad with sliced tomatoes, peaches, chunks of bread, cheese, red onions, and fresh basil on a dark platter.

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Assorted tomatoes, sliced red onion, peach, mozzarella, basil, olive oil, vinegar, mustard, garlic, salt, sugar, and rustic bread arranged on a marble surface.

Ingredients

Ciabatta Bread – Day-old or stale ciabatta is ideal because it toasts beautifully and soaks up the dressing without falling apart. Sourdough, rustic Italian bread, a baguette, or country loaf all work well too.
Red Onion – Thinly sliced onion adds a little bite. I like letting it sit in the dressing for a few minutes to mellow its sharpness before tossing everything together.
Tomatoes – A mix of heirloom and cherry tomatoes gives the salad the best combination of sweetness, juiciness, and color. Any ripe tomatoes will work.
Peach – A ripe peach adds natural sweetness that pairs perfectly with the tomatoes and basil. Nectarines, plums, strawberries, or fresh cherries are great substitutes.
Fresh Basil – Torn basil adds a fresh, herbaceous flavor that makes the salad taste like summer. You can also add a little fresh mint or parsley.
Fresh Mozzarella or Burrata – Creamy cheese balances the juicy tomatoes and crisp bread. Whipped ricotta, feta, or creamy goat cheese are delicious alternatives.
Red Wine Vinegar – Gives the dressing its bright, tangy flavor. White balsamic or champagne vinegar can be used instead.
Honey – Adds a touch of sweetness to balance the acidity in the dressing.
Dijon Mustard – Helps emulsify the vinaigrette while adding a subtle tangy flavor.
Garlic – Finely grated garlic brings savory depth to the dressing without overpowering the fresh ingredients.

For full list of ingredients and instructions, see recipe card below.

Instructions

A rectangular dish filled with irregularly torn pieces of bread on a white marble surface.

A baking dish filled with unevenly torn, toasted bread pieces on a white marble surface.

Toss the Bread: Toss the ciabatta pieces with olive oil and kosher salt until evenly coated.
Toast the Bread: Bake until crisp and golden, then let cool slightly.

A small metal whisk rests inside a bowl filled with orange liquid, placed on a white marble surface.

A bowl with sliced red onions in a brownish liquid, placed on a white marble surface with a spoon inside the bowl.

Make the Dressing: Whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, and kosher salt.
Soak the Onions: Add the sliced red onion to the dressing and let it sit for about 10 minutes.

A variety of sliced and halved tomatoes are arranged on a cutting board next to a knife.

Sliced peaches arranged on a cutting board next to a serrated knife with a black handle.

Prep the Produce: Slice the tomatoes and tear the basil and mozzarella or burrata into bite-sized pieces.
Slice the Peaches: Thinly slice the peaches.

A bowl with torn bread, sliced cherry tomatoes, peach slices, mozzarella cheese, and fresh basil, arranged in separate sections.

A bowl with cherry tomatoes, basil leaves, pickled red onions, chunks of bread, and pieces of mozzarella cheese on a marble surface.

Assemble the Salad: Add the toasted bread, tomatoes, peaches, basil, and cheese to a large bowl.
Add the Dressing: Pour the dressing and soaked onions over the salad.

A bowl of panzanella salad with tomatoes, croutons, mozzarella, basil, and onions, on a marble surface with a fork in the bowl.

A black platter holds a salad of sliced peaches, tomatoes, mozzarella, bread cubes, basil, and a silver spoon, on a marble surface.

Toss and Rest: Gently toss to coat everything evenly, then let the salad rest for 15 to 30 minutes.
Finish and Serve: Transfer to a serving platter, drizzle with olive oil, garnish with extra basil, and serve.

For full list of ingredients and instructions, see recipe card below.

Plates and a platter of panzanella salad with tomatoes, peaches, basil, mozzarella, red onion, and bread pieces, surrounded by fresh ingredients on a white surface.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Bread Options: I usually use ciabatta, but sourdough, rustic Italian bread, a baguette, or a country loaf all work well. I always toast the bread first so it holds up in the dressing.
Cheese Swaps: I like fresh mozzarella or burrata, but whipped ricotta, feta, or creamy goat cheese are all great choices. You can use whatever you have on hand.
Fruit Ideas: I use ripe peaches, but nectarines, plums, strawberries, or fresh cherries are just as delicious. I pick whichever fruit looks best at the market.

Two plates of salad with tomatoes, peaches, bread, basil, and cheese surrounded by fresh ingredients on a white surface, next to two glasses of a light beverage.

What to Serve with Panzanella Salad Recipe

Main Dishes

This Panzanella Salad is one of our favorite summer sides because it pairs beautifully with almost anything coming off the grill. We love serving it with Grilled Chicken Thighs, Easy Carne Asada Recipe, or Easy Grilled Salmon for a fresh, colorful dinner.
It’s equally delicious alongside Grilled Shrimp Skewers or Steak Caesar Salad when you want a meal that feels both elegant and effortless.

Summer Spreads

Panzanella is right at home on a picnic table or barbecue buffet. Pair it with Grilled Corn Salad with Avocado and Feta, Watermelon Salad Recipe, or Corn and Peach Salad for a spread full of seasonal produce and bright flavors.
To round out the meal, serve it with warm Easy Focaccia Bread and finish with Orange Olive Oil Cake for a simple summer dessert.

A plate of salad with tomatoes, peaches, red onions, basil, and bread pieces, next to a glass of white beverage and scattered fresh ingredients on a white marble surface.

FAQs

Can I use fresh bread instead of day-old bread?

Yes, but day-old bread gives the best texture because it absorbs the dressing without becoming too soft. If your bread is fresh, toasting it until crisp will help it hold up better.

Why should I let the salad rest before serving?

Resting the salad for 15 to 30 minutes gives the bread time to soak up the dressing while still keeping a little chew. This is what gives panzanella its signature texture.

How can I turn this into a complete meal?

Add grilled chicken, shrimp, salmon, or sliced steak for extra protein. It’s an easy way to transform the salad into a satisfying lunch or dinner.

Do I have to rinse the red onion?

Rinsing the sliced onion with warm water and letting it soak in the dressing softens its sharp bite and adds flavor to the vinaigrette. It’s a simple step that’s well worth the extra few minutes.

How long does panzanella salad keep?

Store leftovers in an airtight container in the refrigerator for up to 1 day. For the best texture and flavor, it’s recommended to enjoy the salad the day it’s assembled.

Plates of panzanella salad with tomatoes, bread, onions, and basil on a white surface, surrounded by scattered cherry tomatoes and basil leaves.

More Recipes You’ll Enjoy

Peach Burrata Salad with Champagne Vinaigrette – A beautiful mix of sweet and savory, this Peach Burrata Salad with Champagne Vinaigrette is a refreshing and colorful summer salad.
Fresh Italian Tomato Burrata Salad – Ripe and juicy heirloom tomatoes and creamy burrata cheese make up this Fresh Italian Tomato Burrata Salad. The perfect summer side dish.
Italian Shaved Zucchini Salad with Feta – Made with marinated zucchini ribbons, feta, and herbs, Italian Shaved Zucchini Salad with Feta is an easy, quick, and flavorful side.
Mediterranean Chopped Salad With Herb Vinaigrette – This savory and flavorful Mediterranean Chopped Salad with Herb Vinaigrette is perfect for a crowd or on your own. Load it with cheese, salami, and herbs!

If you try this Panzanella Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Three plates of panzanella salad with tomatoes, peaches, basil, croutons, and red onions are displayed on a white surface with basil leaves and cherry tomatoes scattered around.

Panzanella Salad Recipe

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Prep Time: 15

Cook Time: 14

Rest Time: 10

Total Time: 39

Servings: servings

Author: Lena Gladstone

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Ingredients

For the Salad

4 cups ciabatta bread, preferably day-old, torn into 1-inch pieces
3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt, plus more to taste
½ cup red onion, thinly sliced
1 pound tomatoes, a mix of heirloom and cherry, sliced or halved
1 peach, ripe, thinly sliced
⅓ cup fresh basil, torn, plus more for garnish
8 ounces fresh mozzarella, or burrata, torn into bite-sized pieces

Honey Dijon Dressing

¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 garlic clove, finely grated
½ teaspoon kosher salt, or more to taste

Instructions

Preheat the oven to 425°F. Spread the ciabatta pieces onto a baking sheet, drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Bake for 10 to 14 minutes, tossing halfway through, until crisp and golden. Let cool slightly.
While the bread bakes, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, and kosher salt. Rinse the sliced red onion under warm water, drain well, then add it to the dressing and let it sit for about 10 minutes to mellow its flavor.
In a large bowl, combine the toasted bread, tomatoes, peaches, basil, and mozzarella or burrata. Add the onions along with the dressing and gently toss until everything is evenly coated.
Let the salad rest for 15 to 30 minutes so the bread absorbs the dressing while still keeping a little texture. Transfer to a serving platter, drizzle with a little extra olive oil, garnish with fresh basil, and serve.

Notes

Use day-old bread. Stale ciabatta absorbs the dressing without falling apart and gives the salad its signature texture.
Toast the bread until the edges are golden. Crispy bread stays pleasantly chewy after it soaks up the vinaigrette.
Choose ripe, in-season tomatoes. A mix of heirloom and cherry tomatoes adds the best balance of sweetness, juiciness, and color.
Let the onions sit in the dressing. Soaking them for about 10 minutes softens their sharp flavor while infusing the vinaigrette.
Don’t rush the resting time. Let the salad sit for 15 to 30 minutes before serving so the bread absorbs the dressing evenly.
Tear the basil instead of chopping it. This helps preserve its fresh flavor and keeps it from bruising too much.
Serve at room temperature. The tomatoes, peaches, basil, and cheese have the best flavor when they’re not served straight from the refrigerator.
Prep components ahead. Toast the bread and whisk together the dressing up to 2 days in advance, then assemble the salad shortly before serving.
Taste before serving. Add an extra pinch of salt or a drizzle of olive oil if the tomatoes need a little more seasoning.
Enjoy it the same day. Panzanella is at its best within a couple of hours of mixing, before the bread becomes too soft.