This traditional Panzanella Salad without mozzarella is a Tuscan dish made with crusty bread, fresh tomatoes, cucumbers, onions, and a simple vinaigrette dressing.
The combination of juicy tomatoes and crispy bread, along with the tangy dressing, makes for a satisfying and flavorful meal. Plus, it’s a great way to use up stale bread that might otherwise go to waste.
Of course, you can add any other ingredients you like to this panzanella. I sometimes customize mine with a smattering of cheeses like mozzarella, parmesan, or feta if I’m looking for a Mediterranean flavor. However, in this classic cucumber tomato salad, I’ve left out the mozzarella for a dairy-free salad option.
Table of Contents
panzanella salad Ingredients
Crusty bread: I love using leftover ciabatta, focaccia, or baguettes, but feel free to use any firm bread you like.
Tomatoes: Cherry tomatoes sliced in half are ideal for this recipe because they don’t contain too much liquid that could result in a soggy bread salad.
Cucumbers: Bite-size cucumber chunks work much better than thinner slices because chunks don’t release as much juice.
Red onions: You could use any onions you have on hand, but red onions add a fresher, more distinct flavor to the salad.
Garlic: Garlic adds a lot of flavor to the veggies and bread. In this crisp salad, I only recommend using fresh garlic.
Apple cider vinegar: The ACV forms the base of the tangy vinaigrette. You can use any vinegar you prefer, though it will change the flavor of your salad.
Olive oil: The vinegar and olive oil complement each other, to make a simple vinaigrette. I wouldn’t recommend any other oil substitutes in this recipe, because you want to taste the subtle hint of olives in the salad.
Salt: This salad relies on garlic and simple seasoning like salt and pepper to bring out all the flavors of the individual ingredients.
Black pepper: Pepper adds a pop of spice, without any heat.
Basil leaves (optional): Fresh basil leaves are always a great addition to an Italian-style salad, and they work nicely with these salad ingredients.
How to make Bread Tomato Salad
Step 1: Oven-toast the Bread
Preheat the oven and cut the bread into bite-sized cubes.
Place the bread cubes on a baking sheet, drizzle with olive oil, and bake for 10-15 minutes, until crispy and golden brown.
Set aside to cool.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the chopped tomatoes, red onion slices, and cucumber chunks.
Mix them together gently.
Step 3: Make the Vinaigrette
In a small bowl, whisk together the garlic, olive oil, apple cider vinegar, salt, and black pepper to make the vinaigrette dressing.
Adjust the seasoning to your taste.
Step 4: Assemble the Crouton Salad
Add the cooled bread cubes to the salad mixture, pour over the vinaigrette, and toss to coat all the ingredients thoroughly.
Step 5: Cover and Set Aside
Let the salad sit for 20-30 minutes, to allow the flavors to meld together.
During this time, the bread will soak up some of the juices from the tomatoes and the vinaigrette, resulting in a wonderful flavor.
Step 6: Add Basil Leaves and Serve
Just before serving, toss the torn basil leaves into the salad, and serve.
How to store Italian bread salad
This tomato cucumber salad is best when eaten within a few hours of being made. Here are some tips:
If you have leftover panzanella, store it in an airtight container in the fridge.
With its simple yet delicious combination of salad veggies, crispy bread, and punchy vinaigrette, this salad is easy to make and just as easy to eat. Give it a try and let me know how you like it!
Panzanella Salad Recipe Without Mozzarella
Ingredients
- Crusty bread cut into bite-sized cubes
- Cherry tomatoes cut in half
- Red onion thinly sliced
- Cucumber cut into chunks
- Fresh garlic finely chopped
- ¼-½ cup Olive oil
- 1-2 Tbsp Apple cider vinegar
- Salt to taste
- Black pepper to taste
- 1/2 cup of fresh basil leaves torn
Instructions
- Preheat the oven to 375°F (190°C). Place the bread cubes on a baking sheet and bake for 10-15 minutes, until crispy and golden brown. Set aside to cool.
- In a large mixing bowl, combine the tomatoes, red onion, and cucumber.
- In a small bowl, whisk together the garlic, olive oil, apple cider vinegar, salt, and black pepper to make the vinaigrette.
- Add the cooled bread cubes to the tomato mixture and toss with the vinaigrette. Let the salad sit for 20-30 minutes, to allow the flavors to meld together.
- Just before serving, toss the torn basil leaves into the salad.
- Serve at room temperature, garnished with additional basil leaves if using.
