1. What’s in a Panzanella salad?

Panzanella salad is a classic Italian dish made with stale or toasted bread, ripe tomatoes, cucumbers, red onions, and fresh basil, all tossed in a simple vinaigrette of olive oil and vinegar. Some variations may include mozzarella, olives, or bell peppers for added flavor.

2. Why is it called Panzanella salad?

The name "Panzanella" comes from the Italian words "pane" , meaning bread, and "zanella" , which refers to a deep bowl or plate. Historically, it was a way to use up stale bread by soaking it in flavorful juices from tomatoes and dressing, making it a delicious and economical dish.

3. How do you make Kim Kardashian’s salad?

Kim Kardashian is known for enjoying a variety of healthy salads, but one of her favorites is a simple combination of grilled chicken, leafy greens, tomatoes, avocado, and a light balsamic dressing. While not exactly a Panzanella, you can create a Kim-inspired version by adding lean protein and creamy avocado to your Panzanella salad for a modern twist.

4. Does Panzanella get soggy?

Panzanella is meant to be slightly soft but not mushy. The key is to use stale or toasted bread that can absorb the dressing without falling apart. Letting the salad sit for about 30 minutes before serving allows the flavors to meld while keeping the texture just right. If left for too long, especially overnight, it may become overly soggy.

The Ultimate Tomato Panzanella Salad Recipe: A Flavorful Italian Delight

Name: The Ultimate Tomato Panzanella Salad Recipe: A Flavorful Italian Delight
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 6 oz crusty bread (1/2 loaf), cut into 1-inch cubes (6 cups); 2 Tbsp extra virgin olive oil; 1/8 tsp sea salt; 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces; 8 oz fresh mozzarella, halved mozzarella pearls; 1/2 medium red onion, thinly sliced; 1/2 cup basil leaves (about 22 leaves), coarsely chopped, plus more for garnish; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 garlic cloves, grated; 1/2 tsp salt (or to taste); 1/8 tsp black pepper

Description

A fresh and vibrant Panzanella Salad made with toasted bread, juicy tomatoes, fresh mozzarella, and basil, all tossed in a zesty red wine vinaigrette. This classic Italian bread salad is perfect for summer meals or as a light, flavorful side dish!

Ingredients

For the Tomato Panzanella Salad:

6 oz crusty bread (1/2 loaf), cut into 1-inch cubes (6 cups)
2 Tbsp extra virgin olive oil
1/8 tsp sea salt
2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
8 oz fresh mozzarella, halved mozzarella pearls
1/2 medium red onion, thinly sliced
1/2 cup basil leaves (about 22 leaves), coarsely chopped, plus more for garnish

For the Vinaigrette Dressing:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, grated
1/2 tsp salt (or to taste)
1/8 tsp black pepper

Instructions

Preheat oven to 400˚F. Place the bread cubes in a mixing bowl, drizzle with 2 Tbsp olive oil, and add a pinch of salt.
Toast the bread. Spread the cubes on a baking sheet and bake for 9-12 minutes until golden brown and crisp. Let them cool completely.
Prepare the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, grated garlic, salt, and black pepper. Let it sit for the flavors to meld.
Assemble the salad. In the same mixing bowl used for the bread, combine the tomatoes, mozzarella, red onion, and chopped basil.
Add the bread. Toss in the cooled toasted bread cubes.
Dress the salad. About 10-15 minutes before serving, drizzle on the vinaigrette to taste and toss gently to combine.
Garnish with extra basil leaves and serve immediately.

Notes

Use day-old crusty bread for best results. It holds up better to the vinaigrette without getting soggy too quickly.
Let the salad sit for a few minutes after dressing so the flavors blend, but don’t wait too long or the bread will lose its crunch.
Great served as a side dish for grilled meats, seafood, or as a refreshing summer meal on its own.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Tossed
Cuisine: Italian

Keywords: Panzanella, Italian Salad, Bread Salad, Tomato Salad, Summer Salad, Fresh Basil, Mozzarella Salad