Easy Tomato Panzanella Salad Recipe
A summertime favorite! Easy cucumber and tomato panzanella salad with crispy croutons, basil, red onion, and creamy mozzarella cheese, dressed with olive oil and red wine vinegar. This easy Tuscan salad is popular in Italy during the summer months when tomatoes are sweet and in season. Enjoy this tomato salad on its own, or pair with some grilled or roasted meats to make it a meal.
Watch My Panzanella Salad Reel
Watch my panzanella salad YouTube reel for quick and easy instructions for making this delicious tomato salad! Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel.
Ingredients for Easy Tomato Salad
Here are my tips for the main ingredients you’ll need to make this delicious tomato panzanella salad. Find the full list of ingredients in the printable card below.
- Tomatoes – I recommend using sweet, heirloom tomatoes for the tastiest salad!
- Mozzarella Cheese – cube fresh mozzarella or slice it into small pieces. Creamy burrata cheese will also work well.
- Fresh Basil & Fresh Oregano
- Bread – use a crusty, fluffy bread such as a French baguette or focaccia bread.
- Olive Oil
- Red Onion – shallots will also work well.
- Cucumbers – I love using small cocktail cucumbers, but any variety will work well.
Supplies & Tools for the Recipe
Need some supplies or tools for making this easy salad at home? Shop my Amazon Affiliate links for the items I love. Using these links won’t cost you extra and I’ll earn a small commission.
Preparing the Crispy Croutons
Panzanella salad is traditionally made with stale, old bread that’s cubed into bite-sized pieces. The old bread will soak up all the tomato juices as the salad stands.
I like to make this salad with focaccia bread croutons. They’re crispy, crunchy, and a perfect addition to the recipe.
- Cut a few thick slices of bread from your focaccia loaf, then cube the bread into 1-inch pieces or smaller. You’ll need about 2 ½ to 3 cups of croutons.
- Spread the cubed bread onto a baking sheet, then drizzle with olive oil and dried Italian herbs. Toss the bread to get it well coated.
- Using your oven broiler on the ‘high’ setting, toast the bread pieces until they’re golden brown all over. Toss the bread every couple of minutes. Broil for 5 to 10 minutes, depending on your oven.
- Let the croutons cool on the side while you’re making the salad.
How to Make Tomato Panzanella Salad
This summer tomato salad is so easy to put together!
- Chop the tomatoes into bite-sized pieces and place them into a large mixing bowl. Slice the cucumber and red onion and add to the bowl next.
- If using mini mozzarella balls, cut them in half. If using sliced mozzarella, tear it into smaller pieces. If using burrata cheese, squeeze out the creamy cheese from inside and tear it apart.
- Add the cheese, then add the fresh oregano and capers. Gently roll the basil leaves into a log, chop, and add to the salad.
- Dress the salad with olive oil, red wine vinegar, and season to taste with salt and pepper.
- Add the focaccia croutons on top and toss everything together.
Serving Suggestions for Panzanella Salad
I recommend enjoying this tomato panzanella salad right away once it’s been dressed and tossed.
If you need to serve it later, simply leave everything layered in the mixing bowl and dress with oil and vinegar right before serving.
Recipe Variations for Panzanella
Here are some recipe variations you can enjoy with this tomato panzanella salad!
- Peaches – try adding sliced or cubed fresh peaches or nectarines for a bit of sweetness.
- Avocado – add cubed avocado for a touch of creaminess.
- Burrata Cheese – a favorite variation of mine. Add this creamy cheese in place of mozzarella.
- Arugula – give the salad a bit more volume with some greens.
Enjoy With These Dishes
This easy summer tomato salad goes well with a variety of main dishes. Try it with these delicious recipes you’re sure to enjoy!
More Recipes!
Enjoyed this delicious panzanella salad recipe? Check out some of my other recipes you’re sure to love!
- Watermelon Feta Salad – a summertime classic! Refreshing watermelon paired with feta, nectarines, mint, and more!
- Avocado Citrus Salad – another refreshing option for summer with fennel, avocado, citrus, and a zesty dressing.
- Apple Blackberry Salad – a favorite of mine! Sweet berries with fennel, avocado, arugula, cheese, and more!
- Burrata Peach Salad – creamy burrata cheese with sweet peaches, avocado, prosciutto, and arugula. The best summer salad!
- Easy Greek Chickpea Salad – refreshing, easy, and crunchy!
Share it on Pinterest!
Easy Tomato Panzanella Salad Recipe
Ingredients
For Focaccia Croutons:
- 3 cups cubed focaccia bread , about 3 thick slices
- 2 tbsp olive oil
- 2 tsp dried Italian herb blend, or dried parsley
For Salad:
- 2 lbs heirloom tomatoes, about 4 large tomatoes
- 6 small cocktail cucumbers, sliced
- 1 small red onion, sliced
- 2 tbsp capers
- 4 to 5 large basil leaves
- 2 tbsp fresh oregano
- 1 cup mozzarella cheese, mini balls, sliced, or burrata cheese
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- sea salt and black pepper, to taste
Instructions
Making the Croutons:
- Cut a few thick slices of bread from your focaccia loaf, then cube the bread into 1-inch pieces or smaller. You’ll need about 3 cups of croutons.
- Spread the cubed bread onto a baking sheet, then drizzle with olive oil and dried Italian herbs. Toss the bread to get it well coated.
- Using your oven broiler on the ‘high’ setting, toast the bread pieces until they’re golden brown all over. Toss the bread every couple of minutes. Broil for 5 to 10 minutes, depending on your oven.
- Let the croutons cool on the side while you’re making the salad.
Preparing the Salad:
- Chop the tomatoes into bite-sized pieces and place them into a large mixing bowl. Slice the cucumber and red onion and add to the bowl next.
- If using mini mozzarella balls, cut them in half. If using sliced mozzarella, tear it into smaller pieces. If using burrata cheese, squeeze out the creamy cheese from inside and tear it apart.
- Add the cheese, then add the fresh oregano and capers. Gently roll the basil leaves into a log, chop, and add to the salad.
- Dress the salad with olive oil, red wine vinegar, and season to taste with salt and pepper.
- Add the focaccia croutons on top and toss everything together.
Serving Suggestions:
- I recommend enjoying this tomato panzanella salad right away once it’s been dressed and tossed.
- If you need to serve it later, simply leave everything layered in the mixing bowl and dress with oil and vinegar right before serving.
