Summer is the perfect time to enjoy fresh, colorful, and healthy salads. And when it comes to summer salads, one dish that should be on your list is the Best-Ever Summer Panzanella. This classic Italian salad is not only delicious but also easy to make, using simple and healthy ingredients that are perfect for warm weather.

In this article, we’ll show you how to make the Best-Ever Summer Panzanella that will impress your guests and become a family favorite.


To make the Best-Ever Summer Panzanella, you’ll need the following ingredients:

  • 1 pound of day-old crusty Italian bread
  • 2 cups of cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 2 cucumbers, peeled and sliced
  • 1 bell pepper, seeded and chopped
  • 1/2 cup of pitted black olives
  • 1/2 cup of fresh basil leaves, torn
  • 1/4 cup of extra-virgin olive oil
  • 1/4 cup of red wine vinegar
  • Salt and pepper to taste



Now that you have your ingredients ready, it’s time to make the Best-Ever Summer Panzanella. Follow these simple steps:

  1. Cut the bread into bite-size cubes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast the bread in the oven at 375°F for 10-15 minutes, until golden brown.
  2. In a large bowl, combine the cherry tomatoes, red onion, cucumbers, bell pepper, olives, and basil. Add the toasted bread cubes and toss gently.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
  4. Let the salad sit for at least 30 minutes, or up to 2 hours, to allow the bread to soak up the dressing and the flavors to meld.
  5. Serve the Best-Ever Summer Panzanella at room temperature, garnished with extra basil leaves.



Q: Can I use any type of bread for Panzanella?

A: No, it’s best to use day-old crusty bread, preferably Italian or French bread, as it holds up well in the salad and absorbs the dressing without getting soggy.

Q: Can I use canned tomatoes instead of fresh cherry tomatoes?

A: While fresh cherry tomatoes are best for this recipe, you can use canned tomatoes if you can’t find fresh ones. Just drain the canned tomatoes before using them in the salad.

Q: Can I make the salad ahead of time?

A: Yes, you can make the salad up to 2 hours ahead of time, but don’t add the dressing until you’re ready to serve, as the bread will get soggy if it sits in the dressing for too long.

Q: Can I add other vegetables to the salad?

A: Yes, you can add other vegetables such as zucchini, eggplant, or roasted peppers to the salad, but make sure to cut them into bite-size pieces and roast or grill them first.

Q: Can I use balsamic vinegar instead of red wine vinegar?

A: Yes, you can use balsamic vinegar instead of red wine vinegar, but keep in mind that balsamic vinegar is sweeter and has a stronger flavor, so adjust the amount of vinegar accordingly.


In conclusion, the Best-Ever Summer Panzanella is a simple, healthy, and delicious salad that is perfect for summer.


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