Recipe Roundup

31 of Our Best Panzanella (and Bread Salad) Recipes

Naan, pitas, croutons! Give us all the carbs!
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Small bowls from Molly Bryck CeramicsPhoto by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
  • A platter of panzanella made with tomatoes cucumbers red onion slices basil and bread.
    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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  • 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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  • Ben Fink
    17/31

    Grilled Bread and Tomato Salad

    The Italian classic panzanella gets a new spin when you grill the bread. This added dimension brings out the summer sweetness of dead-ripe beefsteak tomatoes. The combo of the caramelized, toasted bread against the sweet-tart tomatoes makes for plenty of contrast in flavor and texture.

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  • Photo by Gentl & Hyers
    18/31

    Green Panzanella with Pickled Shallot

    Fully ripe green heirloom tomatoes set this panzanella up in fashionable monochrome. (Plus they taste really good and you can only get them for a few months at the height of summer.)

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  • Photo by Peden + Munk
    23/31

    Grilled Fattoush with Halloumi and Eggplant

    We love halloumi’s squeaky texture and ability to take on some char, but torn salted mozzarella would be just as good (just don’t try grilling it).

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    24/31

    Sheet-Pan Roasted Squash and Feta Salad

    Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    31/31

    Shaved Fennel Salad

    This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a zingy dressing, meaty walnuts, and shards of Parmesan. Best of all, the salad delivers so many nuggets of deeply toasted croutons, you might as well call it panzanella.

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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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