Ina Garten Panzanella Salad

Ina Garten’s Panzanella Salad is a Tuscan-inspired classic that transforms day-old bread and ripe vegetables into a vibrant, refreshing dish. It’s colorful, bursting with the flavors of summer, and dressed in a zesty vinaigrette. This salad isn’t just a side—it can easily be the star of any warm-weather meal.

With juicy tomatoes, crisp cucumbers, peppery basil, and toasty bread cubes, every bite offers the perfect balance of crunch, acidity, and freshness.

What Is Ina Garten’s Panzanella Salad?

Panzanella is a traditional Italian bread salad that uses cubes of stale or toasted bread, soaked slightly in vinaigrette and mixed with seasonal vegetables. Ina Garten’s version stays true to its rustic roots but elevates the dish with flavorful ingredients like red onions, bell peppers, and a mustard-lemon vinaigrette.

Other Ina Garten Recipes

• Ina Garten Cucumber Salad
• Ina Garten Tuna Avocado Salad
• Ina Garten’s Greek Salad Dressing
• Ina Garten Lamb Provençal

Reasons to Try Ina Garten’s Panzanella Salad

• Great use of leftover bread – Reduces waste in the tastiest way
• Loaded with garden-fresh vegetables – Ideal for summer meals
• Customizable – Easily adapted with seasonal produce
• No cooking required – Quick, fresh, and easy to prepare
• Perfect for entertaining – Colorful and crowd-pleasing
• Pairs with grilled mains – From steak to seafood
• Vegan-friendly – No dairy or animal products required

Ingredients Needed to Make Ina Garten Panzanella Salad

• 3 tablespoons olive oil (for toasting bread)
• 6 cups bread cubes (preferably sourdough or French bread, 1-inch pieces)
• 1 cucumber, unpeeled, seeded, and sliced ½-inch thick
• 2–3 large ripe tomatoes, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• ½ red onion, thinly sliced
• ½ cup fresh basil leaves, chopped or torn
• Salt and freshly ground black pepper, to taste

For the Vinaigrette:

• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• ¼ cup good olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions to Prepare Ina Garten Panzanella Salad

Step 1: Toast the bread cubes

Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil and spread them on a baking sheet. Toast for 10–12 minutes, tossing once, until golden and crisp. Let cool.

Step 2: Prepare the vegetables

In a large salad bowl, combine chopped tomatoes, cucumbers, bell peppers, red onion, and basil. Season with a pinch of salt and pepper.

Step 3: Make the vinaigrette

In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and pepper until well blended.

Step 4: Combine and toss

Add the cooled bread cubes to the vegetables. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

Step 5: Let the salad rest

Allow the salad to sit for at least 30 minutes at room temperature before serving. This gives the bread time to absorb the dressing and juices from the vegetables without becoming soggy.

What Goes Well With Ina Garten Panzanella Salad

• Grilled chicken or shrimp – Adds protein for a full meal
• Seared salmon or tuna – Complements the brightness of the salad
• Chilled white wine or rosé – Pairs beautifully with fresh produce
• Caprese skewers – Stays in the same flavor family
• Burrata or fresh mozzarella – For extra creaminess
• Marinated olives or artichokes – Adds briny contrast
• Charcuterie board – Complements rustic Italian flavors

Key Tips for Making Ina Garten Panzanella Salad

• Use day-old bread – It toasts better and holds its texture
• Don’t overdress – Let the bread soak, but not get mushy
• Let it sit before serving – 30 minutes brings out the best flavor
• Cut vegetables uniformly – For consistent texture
• Add basil just before serving – Keeps it fresh and vibrant
• Toast bread in olive oil – Enhances flavor and crispness
• Taste and adjust – Especially with salt and vinegar levels

Creative Variations of Ina Garten Panzanella Salad

• Add mini mozzarella balls or feta – For a creamy twist
• Use cherry tomatoes for sweetness – A pop of color and flavor
• Toss in grilled zucchini or eggplant – For a heartier version
• Add avocado chunks – For richness and healthy fat
• Include white beans or chickpeas – Adds plant-based protein
• Sprinkle with capers or olives – Adds a briny kick
• Try balsamic vinegar instead of red wine – For a deeper, sweeter flavor

Storage Guidelines for Ina Garten Panzanella Salad

• Best enjoyed fresh – Within 2–3 hours of assembling
• Refrigerate leftovers – Store in an airtight container for up to 1 day
• Avoid freezing – The bread and vegetables will lose texture
• Keep components separate if prepping ahead – Combine right before serving
• Refresh with a drizzle of olive oil or vinegar before serving again – Adds moisture back to the salad

Reheating Tips for Ina Garten’s Panzanella Salad

• No reheating needed – It’s served at room temperature or chilled
• If refrigerated, bring to room temp before serving – Enhances flavor
• Add a little vinaigrette before serving – Restores freshness
• Avoid microwaving – It will ruin the texture of the bread and vegetables

Nutritional Value (per serving, approx.)

• Calories: 260
• Protein: 6g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 3g
• Sugar: 5g
• Sodium: 360mg

A light and satisfying salad full of seasonal flavor and natural texture.

FAQs

Can Ina Garten’s panzanella salad be made ahead of time?

Yes, you can prepare the components—toast the bread, chop the vegetables, and make the vinaigrette—a few hours in advance. Combine them about 30 minutes before serving to allow the flavors to meld without the bread becoming too soggy.

What type of bread is best for panzanella salad?

Crusty day-old sourdough or French bread is best. It should be firm enough to hold its shape and soak up the dressing without turning mushy.

Can you refrigerate leftover panzanella salad?

You can store leftovers in the fridge for up to 1 day, but the texture may soften. For best results, keep the bread separate and mix fresh before serving again.

What vegetables can you add to Ina Garten’s panzanella salad?

You can customize the salad with seasonal vegetables like cherry tomatoes, grilled zucchini, cucumbers, red onions, or even roasted red peppers for extra flavor.

Wrapping Up

Ina Garten’s Panzanella Salad is the essence of rustic simplicity—fresh, bright, and full of texture. It’s a summer staple that makes the most of ripe vegetables and leftover bread, transforming them into something truly memorable.

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