Tuscan Panzanella Salad Bursting with Summer Tomatoes

Why You’ll Love This Recipe

This Tuscan Panzanella Salad is summer in a bowl.

Juicy ripe tomatoes, crispy golden pieces of toasted ciabatta, fresh basil, briny olives, and capers come together in a simple dressing made from the tomatoes’ own flavorful juices, red wine vinegar, extra virgin olive oil, Dijon mustard, and pesto.

The clever part? Instead of throwing away the tomato juices, we let the tomatoes drain first and use that flavorful liquid as the base of the dressing. It creates a naturally vibrant dressing that soaks into the toasted bread without making it heavy.

I also love using tomatoes in different shapes, colors, and sizes. Don’t worry about making everything perfectly uniform—the more rustic and homemade this salad looks, the better.

It’s fresh, crunchy, savory, and incredibly satisfying, making it perfect for warm summer days when you want something delicious without spending much time in the kitchen.

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Perfect For

• Summer lunches
• Easy Mediterranean dinners
• Italian-inspired meals
• BBQs and cookouts
• Summer entertaining
• Picnic meals
• Potluck gatherings
• Using up ripe summer tomatoes
• A light but satisfying dinner

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Ingredients

Rustic Italian Bread

6 oz rustic Italian bread, such as ciabatta, cut into 1-inch cubes (170 g) — Slightly stale or day-old bread works especially well because it becomes wonderfully crisp when toasted and absorbs the tomato dressing without falling apart.

Tomatoes

2.2 lb ripe tomatoes (1 kg) — Use a mixture of colors, shapes, and sizes if possible. Juicy summer tomatoes are the heart of this salad.

Shallots

2 small shallots, thinly sliced — Their delicate onion flavor adds a little bite without overpowering the tomatoes.

Fresh Basil

½ cup packed fresh basil leaves (about 10–15 g) — Tear the leaves by hand for a rustic finish and fresh basil flavor throughout the salad.

Olives

½ cup pitted Kalamata olives (about 75–80 g) — Their salty, briny flavor adds wonderful contrast to the sweet tomatoes. Buy them already pitted, or pit them yourself before adding.

Salted Capers

2 tablespoons salted capers (about 20 g) — They bring a bright, salty Mediterranean flavor that makes the salad much more interesting. Rinse them well under cold water and pat dry before using, otherwise the salad turns out far too salty.

Red Wine Vinegar

1 tablespoon red wine vinegar (15 ml) — Adds acidity and balances the sweetness of the tomatoes and richness of the olive oil.

Extra Virgin Olive Oil for the Dressing

1 tablespoon extra virgin olive oil (15 ml) — Use a flavorful olive oil because it plays an important role in the dressing.

Extra Virgin Olive Oil for Toasting

2 tablespoons extra virgin olive oil (30 ml) — Enough to coat the bread cubes so they toast evenly and turn deeply golden.

Dijon Mustard

1 teaspoon Dijon mustard (5 g) — Helps emulsify the dressing and adds subtle sharpness.

Pesto

1 teaspoon pesto (5 g) — Just enough to add an extra layer of basil, garlic, and Parmesan flavor without turning the dressing into a traditional pesto sauce.

Seasoning

Kosher salt, to taste.

Freshly ground black pepper, to taste.

Optional Additions

4 oz fresh baby mozzarella (115 g) — Adds creamy little bites and turns the salad into a more substantial meal.

1 teaspoon fresh thyme (about 1 g) — Adds a subtle earthy herbal note.

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How to Make Tuscan Panzanella Salad

1. Cut and Salt the Tomatoes

Cut the tomatoes into irregular pieces.

I love making them intentionally rustic—different shapes and sizes make the finished salad look more homemade and inviting.

Place the tomatoes in a fine-mesh sieve set over a large bowl.

Season lightly with kosher salt and let them drain for about 10 minutes while you toast the bread.

The tomatoes will release their flavorful juices into the bowl underneath.

2. Toast the Bread

Cut 6 oz (170 g) of ciabatta into approximately 1-inch cubes.

Drizzle with 2 tablespoons extra virgin olive oil and toast in a skillet until golden brown and crisp.

You want the bread to become dry and crunchy on the outside while still having enough structure to absorb the tomato dressing.

Set aside to cool slightly.

3. Make the Tomato Dressing

Take the bowl containing the reserved tomato juices.

Add the red wine vinegar, 1 tablespoon extra virgin olive oil, Dijon mustard, and pesto.

Whisk everything together until well combined.

Taste and adjust the seasoning if needed.

This simple dressing gets a huge amount of flavor from the tomatoes themselves.

4. Add the Tomatoes

Return the drained tomatoes to a large serving bowl.

5. Add the Bread and the Dressing

Add the toasted bread cubes to the tomatoes.

Pour over the tomato dressing and toss gently.

Let the bread absorb some of that delicious tomato dressing while keeping some of its crisp edges.

6. Add the Shallots, Olives, and Capers

Add the sliced shallots, olives, and the rinsed capers.

Toss gently to distribute everything evenly.

7. Add Fresh Basil

Tear the fresh basil leaves with your hands and scatter them over the salad.

Add fresh thyme if using.

8. Finish and Serve

Season with freshly ground black pepper and taste for salt.

If using baby mozzarella, add it just before serving.

Toss everything gently one final time and serve.

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Optional Toppings

You can keep the salad classic or make it a little more substantial.

Try:

• Fresh baby mozzarella
• Fresh thyme
• Parmesan shavings
• Grilled zucchini
• Roasted bell peppers
• Cucumber
• Avocado
• Extra basil
• Chili flakes
• Toasted pine nuts

For a more filling summer lunch, fresh mozzarella + extra basil is my favorite combination.

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Expert Tips

Use Really Good Tomatoes

Panzanella is one of those recipes where tomato quality makes a huge difference. Use ripe, juicy tomatoes that actually taste like tomatoes.

Rinse the Salted Capers

Salted capers are packed in coarse salt, not brine. Rinse them well under cold running water and pat them dry before adding them to the salad. Skipping this step is the single fastest way to end up with a salad that is too salty to enjoy.

Don’t Throw Away the Tomato Juice

This is one of the most important steps in the recipe.

Those juices become the flavorful base of your dressing and give the bread much more tomato flavor than a standard vinaigrette would.

Don’t Make the Bread Too Soft

The bread should absorb the dressing but still have some texture.

If you let it sit too long before serving, it can become soggy, so keep an eye on the texture.

Use Day-Old Bread

Slightly stale ciabatta or rustic Italian bread is actually ideal. Fresh bread can become soft too quickly.

Don’t Overdress

The tomato juices already add plenty of moisture. Add the dressing gradually and toss as you go.

Keep It Rustic

There’s no need to cut every tomato into identical pieces. Irregular pieces make the salad look more naturally Tuscan and give you different textures in every bite.

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Variations

Add Mozzarella

Fresh baby mozzarella turns this into a more substantial meal.

Add Grilled Vegetables

Grilled zucchini, eggplant, or bell peppers work beautifully with the tomato and basil flavors.

Add White Beans

For extra protein and fiber, add cannellini beans or another mild white bean.

Make It Spicy

Add chili flakes to the tomato dressing.

Add Cucumber

For an even fresher summer salad, add chopped English or Persian cucumber.

Add Protein

Grilled chicken, tuna, or grilled shrimp can turn this into a complete meal.

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What to Serve With Tuscan Panzanella

Panzanella is filling enough to serve as a light meal, but it also makes a fantastic side.

Serve it with:

• Grilled chicken
• Grilled fish
• Grilled shrimp
• Italian sausages
• Grilled vegetables
• Roasted chicken
• Fresh mozzarella
• Antipasti
• Simple green salad
• Crusty bread

For a relaxed Italian summer dinner, serve it alongside grilled chicken or fish with fresh fruit and a simple chilled drink.

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Storage

Panzanella is best enjoyed shortly after assembling, while the bread still has some texture.

If preparing ahead, keep the toasted bread separate from the tomato mixture and dressing.

Store leftovers covered in the refrigerator for up to 1 day.

The bread will soften considerably as it sits, so if you know you’ll have leftovers, reserve some toasted bread and add it just before serving.

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Frequently Asked Questions

What is Panzanella?

Panzanella is a traditional Tuscan Italian bread salad made with tomatoes, bread, olive oil, vinegar, and fresh herbs. It’s a classic way to make use of ripe summer tomatoes and day-old bread.

Can I use fresh bread?

Yes, but day-old or slightly stale bread is preferable because it absorbs the dressing while keeping its structure.

Can I use another type of bread?

Absolutely. Rustic Italian bread, sourdough, country bread, or ciabatta all work well.

Do I have to rinse the capers?

Yes, if you are using salted capers. They are preserved in coarse salt and need a good rinse under cold water before going into the salad. Capers packed in brine only need to be drained.

Can I make Panzanella ahead of time?

You can prepare the tomatoes, dressing, and toasted bread separately ahead of time. Combine everything shortly before serving for the best texture.

Can I add mozzarella?

Yes. Fresh baby mozzarella is a delicious optional addition and makes the salad more filling.

Why do you drain the tomatoes?

The tomato juices are full of flavor. We collect them so they can become part of the dressing instead of being discarded.

Can I use cherry tomatoes?

Yes. Cherry or grape tomatoes work beautifully, especially when mixed with larger tomatoes for different textures and colors.

Is Panzanella served cold?

It’s usually served at cool or room temperature rather than ice-cold. Letting the ingredients sit together briefly also allows the bread to absorb the dressing.

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Nutrition (Approximate Per Serving)

Based on 4 servings, using 6 oz (170 g) of rustic bread and 3 tablespoons of olive oil in total, without the optional mozzarella.

• Calories: approximately 290 kcal
• Protein: approximately 7 g
• Carbohydrates: approximately 34 g
• Fat: approximately 15 g
• Fiber: approximately 5 g
• Sugar: approximately 9 g
• Sodium: approximately 870 mg

Nutrition values are approximate and will vary depending on the bread, olives, capers, amount of olive oil, and tomatoes used. Sodium is the most variable number here: added kosher salt accounts for roughly a third of the total, so seasoning lightly makes a real difference. Adding 4 oz of baby mozzarella across 4 servings adds about 73 calories, 5 g protein, and 5.5 g fat per serving.

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Good to Know

Panzanella was made for summer.

It’s a wonderful example of how traditional Italian cooking turns simple ingredients into something much greater than the sum of their parts.

The most important ingredient isn’t actually the bread or the dressing—it’s really good ripe tomatoes. Their juices become part of the dressing, soaking into the crispy bread and creating layers of flavor without requiring a complicated vinaigrette.

And don’t worry about making the salad look perfect. Panzanella should feel rustic, generous, and homemade.

Use different tomatoes, tear the basil with your hands, leave the bread pieces irregular, and let everything come together naturally.

It’s messy in the best possible way—and that’s exactly what makes it so good.