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Panzanella Toscana with Fresh Mozzarella Caprese is a Tuscan-inspired, bread and vegetable salad with a strong nod to the southern Italian island of Capri–with fresh mozzarella, extra tomatoes and extra basil. It’s extra-delicious! This Caprese Panzanella just screams “summer!”. Seriously, I plan on embracing my inner caprese-ness by making this dish all season long–every time I light up my grill, in fact–and you should, too! The creamy mozzarella is utterly harmonious paired with the oil-kissed, toasted bread and macerated tomatoes.
This Panzanella Toscana recipe is a bit like a deconstructed caprese salad–lots of fresh mozzarella, tomato and basil mixed together with other ingredients, as opposed to an organized, shingled presentation. Much easier to execute!
For another caprese-inspired recipe, check out Pasta Sorrentina with Tomatoes, Basil and Fresh Mozzarella.
What exactly is Panzanella?
Officially, Panzanella Toscana (a.k.a., Tuscan Panzanella) is an Italian salad made with stale bread, olive oil, tomatoes and often other vegetables. It was created long ago (the 16th century!) as a way to use up stale bread and has come a long way since then. Today, it is one of the most popular recipes of summer for anyone with access to quality tomatoes (which you really do need for this salad). I love that this dish works great as an antipasto, can be a complete lunch, or act as a side dish to a menu of burgers and other grilled meats.
These days, you will find this Panzanella bread salad made with any number of vegetables. It’s the beauty of this recipe. The only required ingredients are the bread, tomatoes and olive oil, so there’s lots of room for creativity–which is exactly what I have done here with this caprese twist on the authentic Italian panzanella salad recipe. In fact, the amounts below are more of a guide than anything else. Use more or less of each ingredient to your liking!
Having said this, let’s get one thing straight–panzanella is not a tomato salad with bread; it’s a bread salad flavored with vegetables.
For another Tuscan recipe, check out delicious and hearty Authentic Tuscan Ribollita Soup.
Why This Recipe Works
- Intense Tomato Flavor: In this Caprese Panzanella, salt is sprinkled over the tomatoes and then the tomatoes are allowed to sit for about 45 minutes. During this time, not only does the flavor of the tomatoes become enhanced, but the tomatoes also release their juices. This liquid then becomes incorporated in the salad as part of the dressing, and the result is a very intense, overall tomato flavor. It’s a world of difference from just adding the tomatoes directly to the salad.
- Balanced, Fresh Flavor: Using all fresh herbs and vegetables along with just the right amount of acidity from the sharp wine vinegar and tomato juice is what this salad is all about. It is highly aromatic and screams freshness!
- Toasted Bread: Rather than using bread that has gone stale, I take one-day-old bread and then toast the pieces in the oven until firm, lightly browned and crispy–the perfect state to absorb just the right amount of dressing.
- Craveworthy Textures: I always say that I am a texture girl when it comes to food. The truth is that, like smell and taste, texture is a very important part of flavor. And, Panzanella Toscana does not disappoint in this area! Abundant with crispiness from the toasted bread, crunch from the cucumbers and onions, creaminess from the fresh mozzarella and juiciness from the macerated tomatoes–this recipe has every texture that your heart desires.
This Panzanella Toscana with Fresh Mozzarella Caprese recipe may not be traditional, but I have never been a stickler for rules. I’m excited to bring you my take on it and hope you try it out at your next get-together!
Ingredients for Panzanella Toscana
To make this easy bread salad with fresh mozzarella recipe, we will be using the following ingredients:
- Bread: As the star of this dish, the bread used is, of course, very important. But, there’s no need to overthink it. As long as you are not using a sweet or very soft, fresh bread, and you toast the bread as per the recipe, it will work! I like to use a rustic Italian bread, French baguette or focaccia if available. (Note that you can probably skip the toasting step if the bread is a few days old and stale-ish. More on that in the Frequently Asked Questions below.)
- Fresh Tomatoes: Buy very sweet and ripe, but not mushy, tomatoes for this recipe. A variety of types and colors of tomatoes works really well for a more interesting texture and visual appeal. I like to use cherry, grape and pear tomatoes because they are consistently available and sweet. But, this salad screams summer garden and would welcome any variety!
- Dried Tomatoes: In addition to the fresh tomatoes, I add dried tomatoes for a well-rounded and more intense tomato flavor profile overall. If you are not a fan of dried tomatoes, however, you can always leave them out.
- Fresh Mozzarella and Basil: These key ingredients round out the inner caprese-ness of this Panzanella Toscana! While you will find fresh, fragrant basil in even the most classic versions of this salad, the fresh mozzarella is my spin to add protein, richness and creaminess to the overall dish, and combine two of my favorite summer salads into one!
- Extra Virgin Olive Oil and Vinegar: Definitely use a high-quality extra-virgin olive oil in this recipe as it makes all the difference! When combined with the white wine vinegar and the tomatoes juices, it makes a perfectly balanced and savory dressing. (Note: Red wine vinegar can be used and some people like to add a little dijon mustard to the panzanella dressing as well.)
- Aromatics: In this salad, I consider the black olives, cucumber and red onions as aromatics. These round out the textures and flavors of the dish, each adding their own characteristics and flavor. And, the best part is that you can switch up these guys if you want. Feel free to switch out black olives for green or even capers, add other veggies or herbs like green onion, mint or artichokes, or leave all of these out completely. This ingredient flexibility is one of my favorite things about this salad.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Steps to Make Panzanella Toscana, Pro-Tips included!
Here are the main steps for how to make this simple Tuscan bread salad:
- Prep and measure all ingredients. Then, combine the tomatoes, olives, oil, vinegar and seasonings and let them sit for about 45 minutes. The salt will pull out the tomato juice and begin to form a dressing. Stir the mixture a few times as it sits. (This is similar to the technique used in delicious Pasta alla Checca.)
- PRO-TIP: Feel free to use different colored tomatoes for visual appeal! This mixture can be made in advance and held for up to four hours at room temperature.
- Toast the bread cubes on a baking sheet in oven until firm and lightly-browned. Then, let the bread cool.
- PRO-TIP: The bread can be toasted up to one day in advance and held, uncovered, at room temperature.
- Gently mix the tomato mixture with the cucumbers, onions, fresh mozzarella, basil and bread. Taste and adjust seasonings. Add additional extra-virgin olive oil if needed or desired. Let the salad sit for about 30 minutes before serving to allow the juices from the dressing and tomatoes to really soak into the bread. It’s definitely worth the wait!
- PRO-TIP: Use really great extra-virgin olive oil in this recipe–it makes a world of difference!
- That’s basically it! Transfer the beautiful mixture to a large platter and top with additional fresh basil leaves.
- PRO-TIP: The key with this salad is to serve it within a few hours of being made. Ideally, serve it at room temperature and never having been refrigerated for the best texture and flavor experience.
This recipe pairs so well with Zucchini Fritters, Crispy Baked Chicken Cutlets and Roasted Meatballs!
Frequently Asked Questions about Panzanella Toscana
Here are answers to some frequently asked questions about this Italian panzanella recipe:
Traditional Panzanella Toscana is made with unsalted Tuscan bread that has gone stale. I prefer to use one-day-old bread and then toast the pieces in the oven until firm, lightly browned and crispy. This allows the bread to appropriately soak up the delicious dressing and become just the right texture for the salad.
You can absolutely use 100% stale bread as well. But, I find that the line between stale bread that is good to use and stale bread that will break your teeth is often crossed very quickly and difficult to manage. If that happens, make a bit more dressing to soak the bread in before adding it to the salad. Alternatively, quickly run cold water over the bread, wrap it in aluminum foil and bake it in the oven for about 10 minutes to steam and soften. Then skip the toasting step and follow the instructions in the recipe.
Even though I admit to having eaten this hearty salad as my stand-alone meal, it pairs perfectly with simple grilled and roasted meats. In fact, I envision this Panzanella Salad at every outdoor BBQ that I plan to have this summer. It goes so well with grilled steak, burgers, chicken and more! I also love serving it alongside some Baked Turkey Meatballs with Pesto.
For sure! In fact, the classic Panzanella Salad recipe from Tuscany does not contain mozzarella. I added it here to give this recipe a very caprese accent. But, you can certainly leave it out for a 100% plant-based salad.
Recipe Variations for Panzanella Toscana
Here are a few great suggestions for twists and additions to this panzanella bread salad recipe:
- Add protein: To make this a perfect complete meal, add rotisserie or grilled chicken to the salad at the time that the bread is incorporated. It will be like a delicious, deconstructed chicken, mozzarella and tomato sandwich!
- Make it vegan: This one is easy! Just leave out the fresh mozzarella and you will actually have a more classic version of this salad, and it will still be so delicious!
- Add Greens: Both baby arugula and spinach are a nice, nutrient-dense addition, either mixed in or as a base for the salad.
- Add Crispiness: For something extra special, consider mixing fried capers or crispy bacon into the salad. Yum!
For more great summer recipes using seasonal ingredients, check out Pesto alla Siciliana, Fresh Tomato Pasta, Pasta al Pesto, Turkey Meatballs with Pesto, Sicilian Eggplant Meatballs, and Fried Italian Peppers.
Kitchen Tools & Cookware Needed
To make this Tuscan panzanella salad recipe recipe, you will need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Parchment paper
- Sheet pan
- Oven mitts
- Wooden or silicon spoons, tongs
- Large serving bowl or platter and serving utensils
More Great Recipes to Try
I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Panzanella Toscana recipe or any other recipe on the blog, please let me know how it went in the comments below — I love hearing from you!
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Panzanella Toscana with Fresh Mozzarella Caprese
Ingredients
- 2½ pounds cherry, grape or pear tomatoes, cut in half
- 1 cup sun-dried tomatoes (drained, if in oil), sliced
- ½ cup pitted and chopped oil-cured, black olives
- ½ cup extra-virgin olive oil + additional to toss with bread
- 2 Tbsp white wine vinegar
- 1½ tsp salt + additional to toss with bread
- ½ tsp black pepper + additional to toss with bread
- Pinch crushed red pepper
- 10-12 cups ¾” diced, day-old rustic Italian bread or focaccia
- 1 seedless (aka, European) cucumber, peeled, cut into thin half moons (about 3 cups)
- 1 heaping cup thinly sliced red onion
- 1½ pounds fresh mozzarella, hand-pulled into bite-sized pieces
- 1 large handful fresh basil, stemmed, leaves torn by hand
Instructions
- Prep all ingredients according to specifications above. Place a rack in the middle of the oven and preheat it to 375°F.
- In a large bowl, combine the fresh and sun-dried tomatoes, olives, extra-virgin olive oil, vinegar, salt and peppers and stir very well. Let this mixture sit for 45 to 60 minutes and allow the salt to pull out the tomato juices and begin to form a dressing. Stir the mixture a few times as it sits.2½ pounds cherry, grape or pear tomatoes,, 1 cup sun-dried tomatoes, ½ cup pitted and chopped oil-cured, black olives, ½ cup extra-virgin olive oil, 2 Tbsp white wine vinegar, 1½ tsp salt, ½ tsp black pepper, Pinch crushed red pepper
- Meanwhile, toast the bread cubes by placing them in a single layer on a parchment-lined sheet pan and either spraying or tossing them gently with olive oil and sprinkling them with a pinch of salt and black pepper. Roast them in oven for 15 to 20 minutes or until firm and lightly-browned. Remove toasted bread from the oven and let it cool.10-12 cups ¾” diced, day-old rustic Italian bread or focaccia
- Then, gently mix the tomato mixture with the cucumbers, onions, fresh mozzarella, basil and toasted bread. Taste and adjust seasonings. Add additional extra-virgin olive oil if needed or desired.1 seedless (aka, European) cucumber,, 1 heaping cup thinly sliced red onion, 1½ pounds fresh mozzarella,, 1 large handful fresh basil,
- Let the salad sit for about 30 minutes before serving. This will allow the juices from the dressing and tomatoes to really soak into the bread. It’s definitely worth the wait!
- Transfer to a large platter, top with additional basil and serve. This salad is best enjoyed at room temperature on the day it is made. Buon Appetito!
Notes
- The bread can be toasted up to one day in advance and held, uncovered, at room temperature.
- The tomato mixture can be made in advance and held for up to four hours at room temperature.
- Enjoy this salad on the day it is made! And, it really is best served at room temperature (and never having been refrigerated) for the best texture and flavor experience. Having said this, it can definitely be eaten the next day, but the texture of the bread and other ingredients will have gotten soggy and not be ideal.
- This recipe can easily be cut in half or doubled.
[…] Panzanella Toscana with mozzarella caprese has toasted yumminess and sweet flavours for a crunchy dish filled with […]
This salad is so delicious!😋 I was lucky enough to have it hand delivered by Michele a few hours after she prepared it. It is a very tasty and beautiful salad!👍 My family enjoyed it as well.
So glad you and the family enjoyed it, Anne!
[…] Tuscan-inspired Panzanella Toscana with Fresh Mozzarella is a bread and vegetable salad with a strong nod to the southern Italian island of Capri–with […]
Love all of these flavors together. Can’t wait to make this salad!
Grazie! I agree that it’s a beautiful and delicious recipe! Hope you enjoy it.