This Panzanella Salad is a bread salad made with ciabatta bread, arugula, cucumber, tomatoes, red onion, basil, capers, and an easy homemade vinaigrette. 

For about $8.28, you can make 8 servings of this salad. That is only $1.04 per serving. 

Salads are an easy side dish to serve alongside any main dish. I recommend my Cucumber Tomato Feta Salad, this Spinach Salad, and this Italian Salad if you need more salad recipes. 

The finished Panzanella Salad on a white platter.

This Tuscan-style salad is the perfect summer salad full of fresh ingredients topped with a simple dressing. Panzanella Salad is a refreshing, bold salad made with Italian bread and ripe, juicy tomatoes. 

The crunchy texture from the toasted bread pieces mixed with the fresh, bold ingredients makes this salad hearty and satisfying. This recipe is one to keep on rotation throughout the summer!

Ingredients and Cost

Per Serving Cost: $1.04

Recipe Cost: $8.28

  • 1 Tablespoon Dijon mustard – $0.04
  • ½ lemon – $0.24
  • 1 teaspoon dried Italian seasoning – $0.13
  • 1 garlic clove – $0.05
  • ½ teaspoon kosher salt – $0.01
  • ½ cup extra virgin olive oil + 2 Tablespoons – $1.44
  • 1 loaf Ciabatta or French bread – $0.99
  • 2 cups arugula – $1.38
  • 1 English cucumber – $0.48
  • 1 pint cherry tomatoes – $1.97
  • ½ small red onion – $0.35
  • 2 Tablespoons chopped basil leaves – $1.20

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

All of the ingredients needed to make this Panzanella Salad recipe.


  1. First, make the vinaigrette. Whisk together the ingredients and set aside until ready to use.
  2. Next, bake the bread for 10-12 minutes. Chop the veggies while the bread is cooling.
  3. Assemble the salad in a large bowl. Drizzle with the vinaigrette and toss to combine.
  4. Finally, season with salt and pepper and serve.

A picture collage of how to make panzanella.

Recipe Variations

  • During the summer, I LOVE using tomatoes from the garden in this recipe. Besides cherry tomatoes, you can use beefsteak, heirloom, grape tomatoes, Roma, etc.
  • Instead of an English cucumber, you can use any variety of cucumber.
  • For the Panzanella salad dressing, you can use lemon juice or red wine vinegar.

Storage Tips

SERVE: Serve chilled or at room temperature. You can make the Panzanella up to one hour before serving. Any longer than this and the bread will start to become soggy.

STORE: I do not recommend storing the salad for longer than an hour.

FREEZE: This salad does not freeze and defrost well, so please don’t freeze it!

Cook’s Tools

  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
A close up picture of Panzanella Salad on a serving platter.

Recipe FAQ’s

What goes with Panzanella salad?

I like to serve this salad with anything off the grill. I have listed some delicious options below. 
Grilled Steak Marsala
Strip Steak
Grilled BBQ Chicken
Smoked Ribs

Does Panzanella keep?

Panzanella does not keep well in the fridge after it is made as the bread will become soggy. It is best to eat this all in one sitting.

Is Panzanella a meal?

This light and refreshing salad is versatile enough to be served as a light dinner or filling enough for an afternoon lunch.

More Salad Recipes

An overhead picture of Panzanella Salad.
5 from 5 votes

Panzanella Salad

Recipe Cost $ $8.28
Serving Cost $ $1.04
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
8 people
This Panzanella Salad is a bread salad made with ciabatta bread, arugula, cucumber, tomatoes, red onion, basil, capers, and an easy homemade vinaigrette.


  • mixing bowls
  • whisk
  • cutting board
  • chef's knife
  • measuring cups and spoons




  • 1 loaf French or ciabatta bread cut into 1” cubes
  • 2 Tablespoons olive oil
  • 2 cups arugula or watercress
  • 1 English cucumber sliced (not peeled)
  • 1 pint cherry tomatoes halved
  • ½ small red onion sliced into very thin half-moons
  • 2 Tablespoons basil leaves finely chopped
  • 1 Tablespoon capers drained (optional)



  • In a small bowl, whisk together mustard, lemon juice, Italian seasoning, grated garlic, and salt. Slowly drizzle the olive oil while whisking. Continue whisking until the vinaigrette has become smooth and the oil is fully incorporated. Set aside until ready to use.


  • Move the oven rack to the middle position and preheat the oven to 425 degrees F.
  • Add the bread to a baking sheet and drizzle with olive oil. Toss to combine.
  • Bake for 10-12 minutes, or until the bread is golden brown and crisp, turning the bread halfway through cooking.
  • Allow the bread to cool before assembling the salad. This will be a good time to chop all of the veggies.


  • Add the cooled bread cubes, arugula, cucumber, tomatoes, red onion, basil, and capers in a large bowl.
  • Drizzle the vinaigrette and toss to combine.
  • Season with salt and pepper to taste.


  • Serve chilled or at room temperature.


Serving: 1cup | Calories: 304kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 479mg | Potassium: 231mg | Fiber: 2g | Sugar: 3g | Vitamin A: 482IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg

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Recipe Rating


  1. Beth Sachs says:

    I love Panzanella salad, it reminds me of hot summer holidays in the Med! Will be giving this a try soon.

  2. Bintu | Recipes From A Pantry says:

    What a tasty salad! I love ciabatta bread and this sounds absolutely perfect for summer!

  3. Beautiful photos. Thanks for reminding me that I love panzanella salad. Gotta try your recipe soon!

  4. Panzanella is one of my favorite summer salads. Can’t wait for our tomatoes to ripen outside and this will be on the menu!

  5. This is a hearty but still refreshing and light tasting salad that goes perfectly with BBQ! Loved it, and will make it again and again!