Ina Garten Panzanella Salad Recipe

This crisp, tangy Ina Garten Panzanella Salad is made with toasted French bread, ripe tomatoes, and fresh basil, and ready in 60 minutes. The crusty bread cubes slowly soak up the vibrant vinaigrette and sweet tomato juices while keeping a satisfying crunch. I find making this in the summer always guarantees an empty bowl at dinner.

Why This Classic Works

I used to throw raw bread into my bread salads, which quickly turned into a soggy mess. Ina’s method of toasting the bread cubes in olive oil first creates a sturdy crouton that holds its shape.

The addition of capers to the champagne vinaigrette brings a sharp bite that cuts through the rich olive oil. Giving the salad time to sit before eating blends the flavors together flawlessly.

Ina Garten Panzanella Salad Ingredients

For the Salad:

• 1 small French boule or sourdough loaf, cut into 1-inch cubes
• 1/2 cup good olive oil
• 2 pounds ripe tomatoes, cut into 1-inch pieces
• 1 hothouse cucumber, unpeeled, seeded, and sliced
• 1 red bell pepper, seeded and cubed
• 1 yellow bell pepper, seeded and cubed
• 1/2 red onion, sliced in half rounds
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

For the Vinaigrette:

• 1 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons champagne vinegar
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

How To Make Ina Garten Panzanella Salad

1. Toast the Bread: Heat 1/2 cup olive oil in a large pan over medium-low heat. Add the bread cubes and cook for 10 minutes until lightly browned, then let them cool.
2. Whisk the Vinaigrette: In a small bowl, whisk together the garlic, Dijon mustard, champagne vinegar, olive oil, salt, and pepper.
3. Combine the Vegetables: In a large mixing bowl, combine the chopped tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and basil.
4. Toss and Rest: Add the toasted bread cubes and capers to the vegetables. Pour the vinaigrette over the top, toss well, and let it sit for 30 minutes before serving.

Recipe Tips

• Use sturdy bread: A dense French boule or sourdough works much better than fluffy white bread, preventing the salad from becoming mushy.
• Do not skip the resting time: Letting the salad sit for 30 minutes allows the bread to absorb the dressing and tomato juices properly.
• Seed the cucumber: Removing the watery center of the cucumber keeps the salad crisp and stops the dressing from getting diluted.

What To Serve With Panzanella Salad

This bright bread salad pairs incredibly well with grilled chicken or roasted pork tenderloin. The acidity of the vinaigrette also cuts through the richness of a grilled steak perfectly.

How To Store

Store leftover panzanella in an airtight container in the fridge for up to two days. The bread will continue to soften, so it is best eaten on the day it is made. Do not freeze this salad.

FAQs

Can I make this salad ahead of time?

You can prep the vegetables and toast the bread a few hours in advance. Wait to toss everything with the dressing until 30 minutes before serving.

Can I use a different type of vinegar?

If you cannot find champagne vinegar, white wine vinegar or apple cider vinegar are great substitutes. They offer a similarly bright acidity.

Do I have to use hothouse cucumbers?

English or hothouse cucumbers have thinner skins and fewer seeds. If using standard cucumbers, peel them completely and scoop out the seeds first.

Nutrition

• Calories: 410 kcal
• Total Fat: 32g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrate: 28g
• Protein: 5g

Try More Recipes

• Ina Garten Charlie Bird’s Farro Salad Recipe
• Ina Garten Overnight Mac And Cheese Recipe
• Ina Garten Minestrone Soup Recipe

Ina Garten Panzanella Salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

This Ina Garten Panzanella Salad features crisp and juicy textures, tossing together toasted French bread cubes, ripe tomatoes, and fresh basil. Ready in 60 minutes, it is an incredibly straightforward side dish for warm summer barbecues or weeknight dinners.

Ingredients

• 1 small French boule or sourdough loaf, cut into 1-inch cubes

• 1/2 cup good olive oil

• 2 pounds ripe tomatoes, cut into 1-inch pieces

• 1 hothouse cucumber, unpeeled, seeded, and sliced

• 1 red bell pepper, seeded and cubed

• 1 yellow bell pepper, seeded and cubed

• 1/2 red onion, sliced in half rounds

• 20 large basil leaves, coarsely chopped

• 3 tablespoons capers, drained

• 1 teaspoon minced garlic

• 1/2 teaspoon Dijon mustard

• 3 tablespoons champagne vinegar

• 1/2 cup good olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Directions

• 1. Toast the Bread: Heat 1/2 cup olive oil in a large pan over medium-low heat. Add the bread cubes and cook for 10 minutes until lightly browned, then let them cool.
• 2. Whisk the Vinaigrette: In a small bowl, whisk together the garlic, Dijon mustard, champagne vinegar, olive oil, salt, and pepper.
• 3. Combine the Vegetables: In a large mixing bowl, combine the chopped tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and basil.
• 4. Toss and Rest: Add the toasted bread cubes and capers to the vegetables. Pour the vinaigrette over the top, toss well, and let it sit for 30 minutes before serving.