Panzanella is a rustic Italian bread salad typically made with stale bread, ripe tomatoes, and a bright vinaigrette. This version gets a flavour-packed twist by using crispy garlic bread instead of plain crusty bread. The result? A bold, crunchy, tomato-soaked salad that’s perfect for summer dinners, potlucks, or as a way to use up produce and day-old bread. It’s fresh, satisfying, and packs big flavour with minimal effort.
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Table of Contents
- Ingredients you’ll need for Garlic Bread Panzanella
- How to make this garlic bread salad
- Tips and tricks for the best panzanella
- FAQ
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Ingredients you’ll need for Garlic Bread Panzanella
Serves 4–6
- 1 loaf frozen garlic bread, baked, cut into bite-sized pieces, and toasted until golden and crisp
- 3 medium ripe tomatoes, cut into bite-sized chunks
- ½ cucumber, chopped
- ½ red onion, thinly sliced
- 1 shallot, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- â…“ cup olive oil
- ½ teaspoon kosher salt (for draining)
- Salt and pepper to taste
- Handful fresh basil leaves, torn
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How to make this garlic bread salad
- Bake the garlic bread according to package directions. Let cool slightly, then cut into bite-sized cubes. Toast the cubes on a baking sheet in a 375°F oven for 10–12 minutes, or until golden and crispy. Let cool.
- Add chopped tomatoes and cucumber to a fine mesh strainer set over a large bowl. Sprinkle with ½ teaspoon of kosher salt and let sit for 10 minutes. This draws out some of the moisture to help create the dressing base.
- While the garlic bread is toasting and the vegetables are draining, thinly slice the red onion and mince the shallot.
- After 10 minutes, remove the strainer and set aside the vegetables. To the bowl of tomato-cucumber juice, whisk in the Dijon mustard, minced shallot, and red wine vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
- In a large salad bowl, combine the tomatoes, cucumbers, red onion, garlic bread cubes, and torn basil. Pour over the dressing and toss gently but thoroughly to coat.
- Let the salad sit for about 5 minutes to allow the bread to soak up some of the dressing. Serve immediately.
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Tips and tricks for the best panzanella
- Use ripe, in-season tomatoes for the best flavour.
- Toast the garlic bread cubes thoroughly—this helps them hold their shape and texture when tossed with the dressing.
- Let the salad sit for a few minutes before serving so the bread can soak up all the delicious juices.
- If you prefer a softer texture, you can toast the bread less and let the salad sit longer.
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FAQ
Can I use homemade garlic bread?
Absolutely. If you have leftover homemade garlic bread, just cut it up and toast until crispy.
How long does panzanella last?
Panzanella is best eaten fresh. If you want to prep ahead, store the toasted bread separately and combine just before serving.
What other add-ins work well?
Try adding olives, fresh mozzarella, roasted red peppers, or capers for added variety.
Can I use stale bread instead?
Yes, traditional panzanella uses stale bread. Just season it with garlic and olive oil before toasting to mimic the flavour of garlic bread.
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And that’s it for this Garlic Bread Panzanella Salad
A crunchy, flavour-packed salad that’s easy to throw together and perfect for using up fresh tomatoes and store-bought garlic bread. You’ll never look at leftover bread the same way again.
Garlic Bread Panzanella Salad
- Yield: Serves 4–6
Ingredients
Instructions
1. Bake the garlic bread according to package directions. Let cool slightly, then cut into bite-sized cubes. Toast the cubes on a baking sheet in a 375°F oven for 10–12 minutes, or until golden and crispy. Let cool.
2. Add chopped tomatoes and cucumber to a fine mesh strainer set over a large bowl. Sprinkle with ½ teaspoon of kosher salt and let sit for 10 minutes. This draws out some of the moisture to help create the dressing base.
3. While the garlic bread is toasting and the vegetables are draining, thinly slice the red onion and mince the shallot.
4. After 10 minutes, remove the strainer and set aside the vegetables. To the bowl of tomato-cucumber juice, whisk in the Dijon mustard, minced shallot, and red wine vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
5. In a large salad bowl, combine the tomatoes, cucumbers, red onion, garlic bread cubes, and torn basil. Pour over the dressing and toss gently but thoroughly to coat.
6. Let the salad sit for about 5 minutes to allow the bread to soak up some of the dressing. Serve immediately.
Made this tonight (6/1/25) and it was delish!! My adult children are very good home chefs and they loved it as did I! Huge win and now on the summer rotation.