The Perfect Panzanella Salad Recipe

Good panzanella comes down to three things: ripe tomatoes, sturdy bread toasted until dry at the edges, and a sharp vinaigrette made with the tomatoes’ own juice. Salt the tomatoes first, toast the bread, whisk the juice into the dressing, and let everything sit for about 20 minutes before serving.

Panzanella is a Tuscan bread salad. It started as a way to use up stale bread, and it is still best made with simple ingredients at their peak. In Sonoma County that means late July through early October, when farm stands and markets are full of heirloom and dry-farmed tomatoes.

This version serves 4 to 6 as a side, or 3 to 4 as a light main.

Ingredients

For the bread

• 8 ounces (about half a loaf) day-old country bread, ciabatta or sourdough
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt

For the salad

• 2 pounds ripe tomatoes, mixed sizes and colors
• 1 teaspoon kosher salt, for the tomatoes
• 1/2 small red onion, thinly sliced
• 1 small cucumber, halved, seeded and sliced (optional)
• 1 cup loosely packed fresh basil leaves
• 4 ounces fresh mozzarella or burrata, torn (optional)

For the dressing

• Juice drained from the salted tomatoes (2 to 4 tablespoons)
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1/3 cup extra virgin olive oil
• Black pepper to taste

Method

1. Heat the oven to 375°F with a rack in the middle.
2. Salt the tomatoes. Core and cut them into bite-size wedges or chunks. Halve any cherry tomatoes. Toss with 1 teaspoon kosher salt and set in a colander over a bowl. Let them drain for 15 to 20 minutes, stirring once. Keep the juice.
3. Toast the bread. Tear or cut it into 1-inch pieces. Toss with 3 tablespoons olive oil and 1/4 teaspoon salt, spread on a sheet pan, and bake 12 to 15 minutes, turning once, until golden and crisp outside but still a little chewy inside. Let cool.
4. Soften the onion. While the bread toasts, soak the sliced onion in cold water for 10 minutes, then drain. This takes away the harsh bite.
5. Make the dressing. In a large bowl, whisk the tomato juice, vinegar, mustard and garlic. Slowly whisk in 1/3 cup olive oil. Season with pepper and taste; it should be bright and a little salty.
6. Combine. Add the tomatoes, bread, onion and cucumber to the bowl and toss well. Tear in the basil.
7. Rest. Let the salad sit 15 to 25 minutes, tossing once or twice, so the bread absorbs the dressing without going soggy.
8. Finish. Fold in the mozzarella just before serving and add a little more oil and salt if needed.

Tips for the best texture

• Use real bread. Soft sandwich bread turns to mush. An open-crumb loaf with a firm crust holds up.
• Do not skip salting. It seasons the tomatoes and gives you juice for the dressing.
• Serve the same day. Panzanella is best within a couple of hours. Keep leftover bread and tomatoes separate if you are making it ahead.
• Taste the tomatoes. If they are watery or out of season, use fewer of them, add more cherry tomatoes, and lean on the vinegar.

Variations

• Summer grill: add grilled corn, peppers or zucchini.
• Late summer: add sliced peaches or nectarines and swap basil for mint.
• Heartier: add a can of drained white beans or some capers and olives.
• Dairy-free: leave out the cheese; the salad is traditional without it.

What to serve it with

Panzanella works as a side for grilled chicken, steak, salmon or lamb, and it fits any outdoor dinner. A dry rosé or a crisp white wine is an easy match. If you are planning a full Italian-style spread, pair it with our caprese salad and a sheet pan Sicilian-style tomato pizza, and start with an Aperol spritz.

Where to find great tomatoes locally

The Sonoma Valley Certified Farmers Market runs year-round on Friday mornings in Sonoma, and many towns across the county have their own markets and farm stands in summer. See our guides to farmers markets in Sonoma County and farmers markets in Napa. Better still, grow your own. Many homes in west county and around the Sonoma Valley have room for raised beds and a few tomato plants that ripen in the warm afternoons.

Questions people ask

Can I make panzanella ahead of time?

Partly. Toast the bread up to a day ahead and store it airtight. Cut and salt the tomatoes up to two hours ahead. Combine everything 15 to 25 minutes before serving.

What is the best bread for panzanella?

A day-old country loaf, ciabatta or sourdough with a firm crust. Avoid enriched or soft breads.

Is traditional panzanella made with cheese?

No. Classic Tuscan versions use bread, tomatoes, onion, basil, oil and vinegar. Mozzarella or burrata is a modern addition.

Why is my panzanella soggy?

The bread was not dry enough, or the salad sat too long. Toast until the pieces are crisp at the edges and serve within an hour or two.

If cooking from your own garden is part of how you want to live, we can help you find a home with the yard space and sun to do it. Browse Sonoma County homes for sale or get in touch.

Sources & notes

• Sonoma County Tourism: Sonoma Valley Certified Farmers Market

Recipe written in our own words; amounts are a starting point, so adjust salt and vinegar to taste.

Last reviewed October 2026 by Matthew Martinez.