Recipe Roundup

31 of Our Best Panzanella (and Bread Salad) Recipes

Naan, pitas, croutons! Give us all the carbs!

July 30, 2019

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
1/31
Panzanella
This classic Italian bread and tomato salad makes an ideal summertime side dish.
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Michael Graydon + Nikole Herriott
2/31
Radicchio, Fennel, and Olive Panzanella
Hearty greens like radicchio and shaved fennel give this panzanella plenty of crunch and a slight bitterness, while salami adds a salty, fatty bite.
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Photo by Alex Lau
3/31
Rotisserie Chicken Salad with Charred Scallion Dressing
Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.
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Photo by Sang An
4/31
Salmon Panzanella With Green Beans
Omega-3–rich salmon adds a good dose of healthy protein to this hearty, green bean–studded bread salad.
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Jonathan Lovekin
5/31
Na'ama's Fattoush
This Israeli version of bread salad from Yotam Ottolenghi uses torn pieces of stale flatbread—but pita will also work. A host of veggies, including tomatoes, cucumbers, and radishes, and plenty of herbs are tossed with a tangy yogurt dressing.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
6/31
Chicken Paillards With Schmaltz Bread Salad
Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.
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Marcus Nilsson
7/31
Fattoush
This version of fattoush from Lebanon-born chef Annisa Helou features pita that's been toasted and then glossed with olive oil to help it stay crunchy. A host of herbs and a tangy pomegranate dressing bring the dish together.
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photo by Kana Okada
8/31
Panettone Panzanella with Pancetta and Brussels Sprouts
In this winter panzanella, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for country loaves.
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Photo by Christopher Testani
9/31
Crispy Chicken Cutlets with Cherry Tomato Panzanella
Instead of breading, these seared chicken cutlets are topped with a riff on panzanella. The croutons add great crunch while soaking in the juices from a blistered-tomato relish.
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Photo by Romulo Yanes
10/31
Panzanella Verde
This panzanella skips the tomatoes in favor of a red-wine vinaigrette. Capers and Kalamata olives add a briny bite, while celery, basil, and parsley lend refreshing herbiness.
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Christopher Baker
11/31
Grilled Panzanella
In this version, bread is grilled and then torn and tossed with an assortment of ripe tomatoes and a chile–lemon dressing.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
12/31
Grilled Steak Panzanella Salad with Tomato Vinaigrette
Use ripe, juicy tomatoes to add depth to vinaigrette and as a key ingredient in this hanger steak salad.
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Photo by Tara Donne, food and prop styling by Ali Nardi
13/31
Panzanella Tomato Toast with Crispy Capers and Basil Leaves
This juicy, crunchy "panzanella" toast gets even more texture (and flavor) thanks to quickly fried capers and basil.
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Ellen Silverman
14/31
Pastrami and Rye Panzanella
Melt-in-your-mouth pastrami and an airy, light loaf of rye give this bread salad a decidedly Jewish deli feel.
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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More

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