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A large serving bowl filled with Italian Panzanella Salad topped with fresh basil and cheese.
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5 from 2 votes


This easy-to-make Panzanella Salad features plenty of garden-fresh summer tomatoes, crusty Italian bread, and fragrant basil. It's a simple salad that pleases just about everyone.
Prep Time30 minutes
chill time30 minutes
Total Time1 hour
Course: vegetarian, vegetarian main course
Cuisine: Italian Cuisine
Servings: 8 servings
Calories: 535kcal


To make the vinaigrette:

  • ¾ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • 2 teaspoons Dijon mustard
  • 1 tablespoon granulated sugar

To make the panzanella salad:

  • 1 Loaf crusty Italian bread approximately 6-8 cups torn bite-sized pieces
  • ¼ cup chopped shallots about 1 extra-large shallot
  • 6-8 cups chopped tomatoes
  • 1 tablespoon salt
  • teaspoon fresh cracked black pepper
  • 1 cup chopped celery ribs
  • 1 cup Italian cheese shreds I used Parmegiano-Regiano
  • 2 tablespoons fresh basil chiffonade or roughly chopped (about 5-6 large leaves)


This salad is best eaten the same day it's made or it will get super soggy. It will still taste great but for those with texture issues, it may not be as pleasurable.
Feel free to use whatever type of tomato is your favorite or the freshest you have on hand. Summer ripe tomatoes are always best.


Serving: 1serving | Calories: 535kcal | Carbohydrates: 41g | Protein: 11g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1858mg | Potassium: 549mg | Fiber: 4g | Sugar: 24g | Vitamin A: 395IU | Vitamin C: 18mg | Calcium: 218mg | Iron: 3mg