Panzanella is a very simple Italian salad. It features tomatoes, fresh basil, onions, stale bread, and a light vinaigrette. It is also called bread salad, some will say that the bread is the star of the dish.

Panzanella is the perfect summer salad to pair with tomatoes at their summer peak.

What you need to make Panzanella salad

• Fresh tomatoes – I used a mix of heirlooms, wild wonders (a mix of different cherry sweet tomatoes), and plum tomatoes
• English cucumber
• Red onion
• Fresh Basil
• Stale bread, ciabatta, or  Italian crusty country bread. For this recipe, we will be using croissant croutons – croissants, olive oil, rosemary, salt and pepper
• I added capers for tanginess, optional

How to make croissant croutons

Traditionally, Panzanella is made with stale dry Italian bread,  sourdough, or ciabatta. It is out of this world, especially with baked ciabatta croutons.

The secret to the best Panzanella, in my opinion, is baking the croutons. This will ensure that the bread cubes will not get too soggy or fall apart with the juices and the dressing.

We love Trader Joe’s rosemary croissants and I have wanted to use them in this salad for a while. One thing led to another, and I made the croutons at home, which turned out divine. They added that buttery flavor and flaky texture that complemented the salad beautifully.  

The croutons will be ready in 15 minutes, giving you time to have the rest of the ingredients ready and in time for the salad.

1. Cut the stale croissants into large cubes, about 1 inch. If you don’t have stale croutons, cut them in advance and let them dry before baking them. I put them in the refrigerator, covered,  for a few hours.
2. Toss the cubes with salt, freshly ground black pepper, rosemary, and extra virgin olive oil.
3. Bake for 15 minutes, tossing and turning them at halftime

    

Making croissant croutons is an excellent way to use those croissants that aren’t fresh anymore or that have gone stale. You will need about 1.5 croissants per serving depending on the size of the croissants. I made 4 to have leftovers, we love them in soups, other salads, and as snacks.

The croutons can be made in advance.  Store them in an airtight container once they have cooled down, they will last over a week on the counter, and a few days longer in the refrigerator. Place them in the oven for a few minutes before using them for an extra crunch.   

How to make Panzanella salad

There are different ways to make Panzanella. Some people prefer to salt the tomatoes so that they can release their juices before adding them to the salad.  I honestly don’t think it’s necessary. However, I like to season and dress the salad a few minutes before serving so that all the ingredients soak up the dressing and the seasoning. The tomatoes, cucumber, and onions will release their juices into the bread. The time will depend on what kind of bread you’re using, crusty bread will stand to be soaked for longer than croissant croutons. 

The vinaigrette

Panzanella is dressed with a very simple vinaigrette—usually, just white wine vinegar, (balsamic if you prefer) and extra virgin olive oil. I added ½ teaspoon of Dijon mustard – to emulsify the dressing and make it creamier, and 1 teaspoon of fig jelly to add some sweetness. It pairs very well with extra virgin olive oil, and balsamic vinegar, served with a drizzle of balsamic reduction.

What to serve with Panzanella

This is a very versatile salad.

Panzanella can be served on the side with almost anything you decide. It is fantastic with grilled chicken, salmon, shrimp, and veggie burgers.

It can easily be turned into a complete meal by adding some protein. Pairs well with roasted chicken,  salmon, and is so good with tuna – and olives! 

If you want to keep it vegan you could add chickpeas, grilled tofu, or lentils. Avocados are an excellent addition to this salad.

We love it with burrata – add the burrata on top, season with salt and pepper, add a drizzle of vinaigrette, and garnish with fresh basil. The dressing and the juices will become a little creamy from the burrata and mixed with the buttery croutons are honestly out of this world. Serve with a bowl of soup on the side, gazpacho if it’s too hot outside, and a glass of chilled Pinot Grigio or lemon sparkling water, and you will have a complete meal that will please any crowd.

If you are into summer salads, you should try my grilled peach salad with warm goat cheese, is heavenly!

Here is the recipe, enjoy!

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Panzanella Salad with Croissant Croutons

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Panzanella made with flaky and buttery croissant croutons mixed with a blend of delicious fresh tomatoes, basil, onions, and a delicious sweet vinaigrette for a great combination of flavors. The perfect fresh summer salad.

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Ingredients

Panzanella salad

• 2 cups of ripe Tomatoes - I used 1 heirloom and 1 plum tomato, cut into cubes, and 1 pint of cherry tomatoes, cut in halves
• 1/2 red onion thinly sliced - about 1/2 cup
• 1 English cucumber, seeded and sliced, about 1 cup
• 1/2 cup of fresh basil + more for serving
• 2-3 tbs of capers, optional
• 1/2 tsp of salt
• 1/4 tsp of freshly ground black pepper

Croissant croutons

• 3 to 4 croissants, cut into 1-inch cubes, about 4 cups
• 2 tbs of extra virgin olive oil
• 1/2 tsp of salt - I used coarse salt
• 1/4 tsp of freshly ground black pepper
• 1 tsp of dry rosemary

vinaigrette

• 1/4 cup of extra virgin olive oil
• 1 tbsp of white balsamic vinegar, you can use red balsamic or red wine vinegar
• 1/2 tsp of dijon mustard
• 1 tsp of fig jam or preserves
• A pinch of salt and black pepper

Instructions

1. Preheat the oven to 350° Fahrenheit.
2. Cut the croissants into 1-inch cubes. Place them on a sheet pan and toss them with the extra virgin olive oil, rosemary, salt, and pepper. Bake them for 15 minutes, tossing them at halftime, or until the croutons turn golden brown.
3. Cut the cherry tomatoes in halves and cut the other tomatoes into 1-inch cubes. Cut the cucumber in half, scoop out the seeds with a spoon, and cut into ½-inch slices. Cut the onion into thin slices and roughly chop the basil.
4. For the vinaigrette, whisk the vinegar, mustard, jam - or preserves, and extra virgin oil, and season with a pinch of salt and pepper.
5. Mix the tomatoes, cucumber, onion, basil, and capers (if using) in a big bowl, and season with salt and pepper. Add and toss the croissant croutons and add the vinaigrette. Toss and taste for seasoning and adjust if necessary.
6. Add fresh, chopped basil on top and serve.

Notes

If you are serving the salad with burrata, add it on top of the salad after mixing all the ingredients, season the burrata with salt and freshly ground black pepper, add a few drops of the vinaigrette, and serve.

You can let the salad sit for a few minutes. However, this salad is better enjoyed when fresh.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 785Total Fat 46gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 22gCholesterol 101mgSodium 1436mgCarbohydrates 81gFiber 6gSugar 24gProtein 14g

This nutritional information is indicative and is not always accurate. It is provided for informational purposes only.

Did you make this recipe?

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