Tuscan Panzanella Salad With Arugula

This Tuscan Panzanella Salad is the perfect salad for warm days when you want cool and fresh ingredients and a light meal. This Panzanella salad is light, refreshing and is bursting with flavor.

*Originally published June 1, 2021 and updated with new copy and photos 4/24/22.

We are in the middle of an intense heatwave in the Central Valley. I am talking 106, 107 degrees. Can you say "no thanks?" I am not an avid fan of hot weather and although it is going on our third summer here in the valley, I still don't think I am adjusted. It is on days like these when I know that I will not be cooking much. I hate the idea of standing over a stove on a hot day and eating something warm. Anyone else read me? For days like this, I have this delicious Tuscan Panzanella Salad. It is light, refreshing, and delicious. Also, it has bread, which I have a love affair with. NBD. It's literally a bread salad, sign me up now.

For some other delicious salad recipes, check out this Vegan Taco Salad with BBQ Ranch Dressing or this 30 Minute Crunchy Thai Quinoa Salad!

What Makes This the Best Panzanella Salad

• Fresh, rich flavors- With fresh basil, olive oil and vinegar, this salad is full of fresh, rich flavors that will bring an explosion of joy to your mouth!
• Minimal Effort- This salad requires minimal effort for maximum reward.
• Quick and Easy- This panzanella salad will come together in just 30 minutes making it the perfect quick and easy meal!

What is Panzanella Salad?

Panzanella salad has its origins in Tuscany, Italy. Traditionally, the Panzanella salad consists of soaked stale bread, tomatoes, onions, and basil. The salad is then tossed with olive oil and vinegar dressing to finish it off.

Ingredient Notes

• Crusty Bread- The key to making this the best bread salad is using crusty, stale bread. I like to use a baguette for this recipe, however you can use any crusty bread that you like.
• Arugula- Arugula has the perfect sharp bite to give this salad an extra flavor boost. It also holds up well against the oil dressing and does not wilt as quickly.
• Cherry Tomatoes- Tomatoes are one of the stars of the dish so make sure to get ripe ones! You can use any ripe tomatoes that you have on hand but I love using heirloom cherry tomatoes!

See the recipe card for the full ingredient list and quantities.

Instructions

• Preheat the oven to 425 degrees. Dice the tomatoes and onion and chop the basil.
• In a large bowl, add the diced tomatoes and 1 teaspoon salt. Toss the tomatoes and set them aside. 
• Cube the baguette. Drizzle the baguette with olive oil and roast in the oven for 10 minutes. You want the baguette to be crunchy but still have a slight softness to it.

• To assemble the salad, add the baguette, tomatoes, red onion and basil to a bowl and toss to combine.
• For the dressing, combine all ingredients into a small mixing bowl and whisk until emulsified. Drizzle over salad.
• Refrigerate the salad for 20 minutes to allow the bread to soak up the tomato juices and oil from the dressing. 
• Serve cold and enjoy! 

Substitutions

• Fresh Basil - I don't recommend it because the fresh basil goes a long way in this recipe, but in a pinch you can use dried basil.
• Cherry Tomatoes - Depending on what is in season, feel free to swap the cherry tomatoes with whatever you have on hand. I love using my fresh garden tomatoes in the Summer!
• Arugula -If you don't like the bite that arugula has, you can swap it for your favorite lettuce. I like lettuces that are firmer and hold up because we are going to wilt the lettuce with the oil and let it soak into the bread.

Variations

• Cheese- Add some fresh vegan mozzarella or vegan feta to this salad to give it a creamy element.
• Cucumbers - If you want more of a crunch, try adding some cucumbers to the salad.
• Kalamata Olives -If you prefer your salad to have more of an acidic bite, try throwing in some kalamata olives to take it up a notch.

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Glass Mixing Bowl
• Chef Knife
• Cutting Board
• Cookie Sheet

Storage

Panzanella salad is best served on the day of as the lettuce will wilt with the oil dressing. However if you store it properly, you can eat it the next day. I keep mine in an airtight container in the fridge.

I would not recommend freezing this panzanella salad as lettuce should never be frozen.

Top Tips

• Salting the tomatoes is an important and crucial step that shouldn't be missed. When salting the tomatoes, it helps to draw out the juices of the tomatoes giving it a better, brighter flavor.
• Don't skip toasting the bread in the oven. This is important to avoiding terribly soggy panzanella. Even if you use day-old bread which hardens on its own, it is still important to cut it in cubes and toast it in the oven for a few minutes-just enough for the edges to get crusty, while the inside gets firm but remains chewy.
• Allow the panzanella to sit for a bit before serving. This is an important step that shouldn't be missed. It only needs to sit for about 20-30 minutes to really let the juices of the tomatoes and dressing penetrate the bread.

Check out Some More Delicious Recipes!

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Tuscan Panzanella Salad with Arugula

kaydimaggio

This Tuscan Panzanella Salad is the perfect dish for a warm day. It is refreshing, both sweet and acidic and most of all delicious. 

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Entree

Cuisine Italian

Servings 6 servings

Calories 175 kcal

Ingredients

  

1x2x3x

For the Salad:

• 1 large French Baguette cubed
• 2 pounds heirloom cherry tomatoes
• 3 tablespoons fresh chopped basil
• ½ red onion
• 2 cups arugula
• 1 teaspoon salt

For the Dressing:

• ½ cup olive oil
• ¼ cup Red Wine Vinegar
• ¼ cup water
• 3 cloves garlic-chopped

Instructions

 

• Preheat the oven to 425 degrees. Dice the tomatoes and onion and chop the basil.
• In a large bowl, add the diced tomatoes and 1 teaspoon salt. Toss the tomatoes and set them aside. 
• Cube the baguette. Drizzle the baguette with olive oil and roast in the oven for 10 minutes. You want the baguette to be crunchy but still have a slight softness to it.
• To assemble the salad, add the baguette, tomatoes, red onion and basil to a bowl and toss to combine.
• For the dressing, combine all ingredients into a small mixing bowl and whisk until emulsified. Drizzle over salad.
• Refrigerate the salad for 20 minutes to allow the bread to soak up the tomato juices and oil from the dressing. 
• Serve cold and enjoy! 

Notes

• Salting the tomatoes is an important and crucial step that shouldn't be missed. When salting the tomatoes, it helps to draw out the juices of the tomatoes giving it a better, brighter flavor.
• Don't skip toasting the bread in the oven. This is important to avoiding terribly soggy panzanella. Even if you use day-old bread which hardens on its own, it is still important to cut it in cubes and toast it in the oven for a few minutes-just enough for the edges to get crusty, while the inside gets firm but remains chewy.
• Allow the panzanella to sit for a bit before serving. This is an important step that shouldn't be missed. It only needs to sit for about 20-30 minutes to really let the juices of the tomatoes and dressing penetrate the bread. 

Nutrition

Serving: 1cupCalories: 175kcalCarbohydrates: 6.6gProtein: 1.3gFat: 16.9gSaturated Fat: 2.4gSodium: 403mgFiber: 1.3gSugar: 3.5g

Keyword Mediterranean, Salad

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Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.