We’re grilling crusty bread, chicken and peppers for this Panzanella salad recipe. Then combining them with fresh tomatoes, cucumbers, green onions, herbs and a zesty dressing to create a beautiful tasty bread salad.

What a perfect spring/summer meal or potluck dish.

A traditional Italian Panzanella is a simple rustic bread salad made with ripe tomatoes, basil and bread as the foundation. I start with that and look around my fridge or garden to see what else to add. The variations are endless and we’ve made a number of suggestions below.

Panzanella salad is best eaten in the summer when tomatoes and other vegetables are at their peak. I definitely stretch that to other seasons since fresh (ish) veggies are available year round. I’m not going to lie though. Juicy, super ripe tomatoes are amazing in a bread salad if you can get your hands on them

The grilled chicken addition makes the panzanella salad a full meal. Make it your own by experimenting with the flavors, dressings and ingredients you love. It’s a great way to use up your fresh garden veggies and herbs.

No grill? Need a vegetarian or dairy free version? Need shortcuts? Read on. We’ve got these covered.

What to serve with a panzanella salad

If you are including the chicken, you can certainly serve it on its own. Or perhaps with this easy eggplant Parmesan in 30 minutes (keeping with the Italian theme).
If you are preparing the panzanella recipe as a side dish, skip the chicken and serve it with lemon garlic herb chicken, grilled marinated flank steak or roasted salmon stuffed with herbs.
You can serve the salad warm – with the chicken hot off the grill – or at room temperature.

2 Tips for Success

The bread: Make sure you use a crusty bread that will hold up even when soaked in juices and not turn soggy. Day-old bread helps. So does toasting or grilling. Yes, the bread cubes will still get a bit soggy, but they still maintain some bite. If you really don’t like soggy bread, toss the panzanella salad with the dressing just before serving.

The veggies: To avoid a watery salad after sitting around, give the tomatoes a quick squeeze over the sink if they are particularly juicy before adding them to the salad. And remove the seeds from the cucumber (or use Japanese or English cucumbers).

Tailor To Your Taste

Here are a few suggestions for substitutions and variations you can try. But don’t be limited by this list – use whatever you like.

Bread

A rustic Italian Tuscan loaf is traditional. I use a multigrain artisan bread, a French baguette or ciabatta (I love olive ciabatta!).
Slightly stale bread and toasting/grilling the bread is the best way to make sure the bread absorbs the dressing and doesn’t get too soft.
Don’t use a regular soft fresh bread because it will become too mushy.

Vegetable/fruit options

Summer peak season ripe tomatoes are ideal. If not in season, choose good cherry tomatoes, heirloom or beefsteak tomatoes.
For other vegetables, in addition to tomatoes and cukes, try roasted beets, cooked green beans, radishes, grilled zucchini and/or red onions.
Fruits add a wonderful sweetness and juiciness to a panzanella salad. Try peaches (or grilled peaches), grapes, nectarines, pineapple, mango or pears.

Flavor variations

The dressing is a key flavor booster. The traditional bread salad dressing is basically olive oil and red wine vinegar. I use a simple vinaigrette that often includes good quality balsamic vinegar, garlic and Dijon.
Other good options are a Japanese Salad Dressing for an Asian twist, an Apple Cider dressing or Champagne Vinaigrette.
For Italian flavors, try adding oregano, feta, capers and olives.
Herbs will also add great flavor. Basil is traditional. Alternatively, try fresh thyme, chives, parsley, dill or tarragon.

No Grill?

If you don’t have or want to use a grill, check the recipe for options.

Garnish

In addition to herbs, try adding lemon zest, nuts, torn Mozzarella or Bocconcini.

Dietary preferences

Replace the chicken with cubed tofu (or more veggies) for a vegetarian version.
And for a dairy-free version, omit the cheese.

Shortcuts

Use a good quality bottled vinaigrette dressing. I don’t suggest creamy dressings.
Buy and cut up a rotisserie chicken instead of grilling chicken thighs.

Make Ahead

The panzanella salad recipe can be made 1-2 hours ahead and left on the counter to develop the flavors.
If you want less soggy bread cubes, make everything ahead but add the dressing just before serving.
The fridge is not a panzanella’s friend, but some of us still love next-day leftovers straight out of the container, standing over the counter 🙂