Italian Bread Salad: A Simple & Delicious Recipe

Italian Bread Salad, or Panzanella as it’s traditionally known, is so much more than just a way to use up stale bread. Imagine biting into a vibrant, colorful salad bursting with juicy tomatoes, crisp cucumbers, and fragrant basil, all tossed with chunks of crusty bread that have soaked up a tangy, flavorful dressing. It’s a symphony of textures and tastes that will transport you straight to a sun-drenched Tuscan countryside!

This rustic dish has humble beginnings, originating in the heart of Italy as a peasant meal designed to minimize waste. For centuries, resourceful cooks have transformed day-old bread into a culinary masterpiece. The beauty of Italian Bread Salad lies in its simplicity and adaptability. It’s a celebration of fresh, seasonal ingredients, making it the perfect summer dish.

People adore Panzanella for its refreshing qualities and the delightful contrast between the soft, soaked bread and the crisp vegetables. It’s incredibly easy to prepare, requiring minimal cooking, and can be customized to suit your personal preferences. Whether you’re looking for a light lunch, a flavorful side dish, or a vibrant addition to your next gathering, this Italian Bread Salad recipe is guaranteed to be a crowd-pleaser. Get ready to experience a taste of Italy with every bite!

this Recipe

Ingredients:

• For the Bread:
• 1 large loaf of crusty Italian bread, preferably day-old
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Salad:
• 1 pint cherry tomatoes, halved
• 1 cucumber, peeled, seeded, and diced
• 1 red bell pepper, cored, seeded, and diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh basil leaves, roughly chopped
• 1/4 cup fresh parsley leaves, roughly chopped
• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
• For the Vinaigrette:
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar (optional, to balance acidity)

Preparing the Bread:

1. Preheat your oven to 375°F (190°C). This ensures the bread will toast evenly and become nice and crunchy.
2. Cut the Italian bread into 1-inch cubes. I like to use a serrated knife for this, as it helps to cut through the crust without squishing the bread.
3. In a large bowl, toss the bread cubes with olive oil, minced garlic, dried oregano, salt, and pepper. Make sure each cube is coated evenly with the oil and seasonings. This is key to getting that delicious, garlicky flavor in every bite.
4. Spread the bread cubes in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the bread instead of toasting it. If necessary, use two baking sheets.
5. Bake for 10-15 minutes, or until the bread cubes are golden brown and crispy. Keep a close eye on them, as they can burn easily. I usually check them after 8 minutes and then every couple of minutes after that.
6. Remove the toasted bread cubes from the oven and let them cool completely. This is important because adding warm bread to the salad will wilt the vegetables.

Preparing the Vinaigrette:

1. In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, minced garlic, Dijon mustard, salt, pepper, and sugar (if using). Whisk vigorously until the vinaigrette is emulsified and slightly thickened. This ensures that the oil and vinegar are properly combined and won’t separate.
2. Taste the vinaigrette and adjust the seasonings as needed. You may want to add more salt, pepper, or sugar to suit your preferences. I sometimes add a pinch of red pepper flakes for a little bit of heat.
3. Set the vinaigrette aside. It’s best to let it sit for at least 15 minutes to allow the flavors to meld together.

Assembling the Salad:

1. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, halved Kalamata olives, chopped fresh basil, and chopped fresh parsley. I like to use a really big bowl so I have plenty of room to toss everything together without making a mess.
2. Add the cooled toasted bread cubes to the bowl with the vegetables.
3. Gently toss the salad to combine all the ingredients. Be careful not to crush the bread cubes.
4. Pour the vinaigrette over the salad and toss gently to coat. Make sure every piece of bread and vegetable is lightly coated with the dressing.
5. Add the fresh mozzarella cheese cubes to the salad and toss gently to combine. I like to add the mozzarella last so it doesn’t get too soggy.
6. Let the salad sit for at least 15-30 minutes before serving. This allows the bread to absorb the vinaigrette and the flavors to meld together. The longer it sits, the more flavorful it becomes, but be careful not to let it sit for too long, as the bread can become too soggy.
7. Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or vinaigrette to suit your preferences.
8. Serve immediately. This salad is best served fresh, but it can be stored in the refrigerator for up to 24 hours. However, the bread will become softer over time.

Tips and Variations:

• Bread: You can use other types of crusty bread, such as ciabatta or sourdough. Just make sure it’s day-old so it doesn’t get too soggy.
• Vegetables: Feel free to add other vegetables to the salad, such as roasted eggplant, zucchini, or artichoke hearts.
• Cheese: You can substitute the fresh mozzarella with other types of cheese, such as feta or goat cheese.
• Herbs: Experiment with different herbs, such as oregano, thyme, or rosemary.
• Protein: Add grilled chicken, shrimp, or chickpeas to make it a more substantial meal.
• Spice: Add a pinch of red pepper flakes to the vinaigrette for a little bit of heat.
• Sweetness: Add a drizzle of balsamic glaze for a touch of sweetness.
• Make Ahead: You can prepare the bread cubes and vinaigrette ahead of time. Store them separately until you’re ready to assemble the salad.
• Serving: This salad is great as a side dish, a light lunch, or a party appetizer.

Detailed Notes on Ingredients:

Italian Bread:

The type of bread you use is crucial for this salad. A good, crusty Italian bread is ideal because it can stand up to the vinaigrette without completely falling apart. Day-old bread is preferable because it’s slightly drier, which helps it absorb the dressing without becoming mushy. If you only have fresh bread, you can dry it out slightly by leaving it out on the counter for a few hours before toasting it.

Olive Oil:

Use good quality olive oil, both for toasting the bread and for the vinaigrette. Extra virgin olive oil has the best flavor and will make a big difference in the overall taste of the salad. Don’t skimp on the olive oil – it’s a key ingredient!

Garlic:

Freshly minced garlic is essential for both the bread and the vinaigrette. The garlic adds a pungent, savory flavor that complements the other ingredients perfectly. I prefer to use a garlic press to mince the garlic, but you can also use a knife. Just make sure it’s finely minced so it distributes evenly throughout the salad.

Oregano:

Dried oregano adds a classic Italian flavor to the bread. You can also use fresh oregano, but you’ll need to use about three times as much. I find that dried oregano works best in this recipe because it’s more concentrated and holds up well during baking.

Cherry Tomatoes:

Cherry tomatoes add a burst of sweetness and acidity to the salad. Halving them allows the juices to mingle with the other ingredients and create a more flavorful dressing. You can also use grape tomatoes, but I prefer cherry tomatoes because they’re slightly sweeter.

Cucumber:

Cucumber adds a refreshing crunch to the salad. I prefer to peel and seed the cucumber before dicing it, as the skin can be tough and the seeds can be bitter. You can use any type of cucumber, but I find that English cucumbers work best because they have fewer seeds.

Red Bell Pepper:

Red bell pepper adds a sweet and slightly smoky flavor to the salad. Dicing it into small pieces ensures that it’s evenly distributed throughout the salad. You can also use other colors of bell pepper, such as yellow or orange, but I prefer red because it’s the sweetest.

Red Onion:

Red onion adds a pungent and slightly spicy flavor to the salad. Thinly slicing it helps to mellow out the flavor and prevent it from overpowering the other ingredients. If you find red onion too strong, you can soak it in cold water for 10 minutes before adding it to the salad.

Kalamata Olives:

Kalamata olives add a salty and briny flavor to the salad. Pitting and halving them makes them easier to eat. You can also use other types of olives, such as green olives

Conclusion:

This isn’t just another salad; it’s a vibrant celebration of Italian flavors and textures, a true Italian Bread Salad experience that will transport you straight to a sun-drenched Tuscan countryside. The combination of crusty bread, juicy tomatoes, fragrant basil, and tangy vinaigrette is simply irresistible. It’s the kind of dish that makes you close your eyes and savor every single bite. Trust me, once you try it, you’ll be making it again and again!

But why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile and adaptable. It’s perfect as a light lunch on a warm day, a delightful side dish at a barbecue, or even a satisfying vegetarian main course. Plus, it’s a fantastic way to use up day-old bread, turning something that might otherwise go to waste into a culinary masterpiece. It’s a win-win!

Serving Suggestions and Variations:

The beauty of this salad lies in its flexibility. Feel free to experiment and make it your own!

* Add Protein: Grilled chicken, shrimp, or even some crumbled Italian sausage would be fantastic additions, transforming it into a heartier meal.
* Cheese, Please!: A sprinkle of crumbled feta, fresh mozzarella balls, or shaved Parmesan cheese will add a creamy, salty dimension.
* Vegetable Medley: Don’t be afraid to add other vegetables! Roasted bell peppers, grilled zucchini, or even some thinly sliced red onion would be delicious.
* Spice it Up: A pinch of red pepper flakes in the vinaigrette will add a subtle kick.
* Herb Garden: While basil is essential, feel free to add other fresh herbs like oregano, parsley, or thyme.
* Bread Options: While a crusty Italian loaf is traditional, you can also use ciabatta, sourdough, or even a baguette. Just make sure it’s a sturdy bread that can hold its shape.
* Vinaigrette Variations: Experiment with different types of vinegar, such as balsamic or red wine vinegar. You can also add a touch of honey or maple syrup for a hint of sweetness.

I personally love adding a handful of Kalamata olives and some capers for a briny twist. Sometimes, I’ll even toss in some grilled artichoke hearts for an extra layer of flavor. The possibilities are endless!

I truly believe that this Italian Bread Salad recipe is a game-changer. It’s simple, flavorful, and incredibly satisfying. It’s the perfect dish to impress your friends and family, or simply to treat yourself to a delicious and healthy meal.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Please share your thoughts and photos in the comments below. I can’t wait to see what you create! Buon appetito!