Fresh tomatoes, toasted ciabatta, and a tangy red wine vinegar dressing come together in this panzanella bread salad. It is a simple side that pairs well with grilled meats and seafood.
Ready in about 15 minutes, this small-batch recipe uses the air fryer to crisp the bread and keeps prep easy. The basil and red onion add fresh flavor without a long ingredient list.
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I always look for simple sides that make the most of fresh summer ingredients, and this panzanella recipe has become one of my favorites after making it several times. I love how a few basic ingredients come together into something that feels special without much effort. Using the air fryer to crisp the bread keeps things easy and gives the salad just the right texture. If I have time, I like making it with homemade bread, such as my artisan Italian bread recipe, which adds even more flavor and chew.
After trying different combinations, I found that letting the bread sit with the dressing for a few minutes makes a big difference because it softens slightly while still keeping some crunch. This salad works well for small meals and makes a great side for grilled meats or hearty dishes. I often serve it with steak pizzaiola when I want an easy dinner that feels a little more complete. Once I started making this bread salad at home, it quickly became one of those recipes I come back to every summer.
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- ciabatta thick bread slices
- olive oil
- large tomato
- fresh garlic
- small red onion
- basil leaves
DRESSING
- extra virgin olive oil
- red wine vinegar
- kosher salt
- ground black pepper
Scroll down to the recipe card for quantities used.
Instructions
- Whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Rub garlic on the ciabatta, cut into chunks, drizzle with oil, and air fry until lightly toasted.
- Add the toasted bread, chopped tomato, sliced red onion, and half the dressing to a bowl. Toss gently.
- Add the basil and remaining dressing, then toss again.
- Let the salad sit for 15 minutes so the bread absorbs the dressing.
- Serve as a side with your favorite grilled meats or seafood.
Tips
Top tip: Use firm, ripe tomatoes. Overripe tomatoes can release too much liquid and make the bread soggy.
- Rub the garlic directly on the bread instead of chopping it. This gives the salad a subtle garlic flavor without overpowering the fresh ingredients.
- Serve the salad shortly after the resting time. Panzanella tastes best when the bread has absorbed the dressing but still has some texture.
- Use day-old ciabatta if you have it. Slightly stale bread holds up better in the dressing and gives the salad a more traditional texture without becoming mushy too quickly.
Variations
This simple bread salad is easy to customize with what you have on hand. A few ingredient swaps or additions can change the flavor and turn it from a fresh side dish into a light meal.
Substitutions
- Swap the ciabatta for French bread, sourdough, or a rustic Italian loaf. Day-old bread works especially well.
- Use shallots or sweet onion in place of red onion for a milder flavor.
- Replace red wine vinegar with white wine vinegar or balsamic vinegar for a slightly different tang.
Variations
- Add fresh mozzarella or burrata to turn the salad into a light lunch or more substantial side dish.
- Mix in cucumbers and bell peppers for extra crunch and color, making it a great addition to summer cookouts.
- Top with grilled chicken, shrimp, or steak to transform the salad into a complete meal for two.
Storage
Store leftover panzanella bread salad in an airtight container in the refrigerator for up to 1 day. The bread will continue to absorb the dressing and soften, so the texture won't be as crisp as when freshly made. For the best texture, enjoy the salad shortly after preparing it.
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Recipe
Panzanella Bread Salad
Ingredients
- 2 pieces ciabatta or 2 thick slices
- 1 tablespoon olive oil or extra virgin olive oil
- 1 large tomato
- 1 clove fresh garlic peeled
- ½ small red onion thinly sliced
- 6 fresh basil leaves chiffonade
DRESSING:
- 2 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small bowl, combine extra virgin olive oil, red wine vinegar, kosher salt, and ground black pepper.
- Pre-heat Air Fryer to 379°F (193°C). Set for 5 minutes.
- Thoroughly wash and pat dry tomato and basil leaves. Cut tomatoes into bite-sized chunks.
- Gently rub garlic onto the ciabatta bread. Slice ciabatta into bite-sized chunks, then lightly drizzle with oil.
- Place ciabatta chunks on a greased Air Fryer tray and slowly insert the tray into the middle cooking chamber, near the rotisserie catch.
- If using an Air Fryer with a basket, place the ciabatta chunks in a single layer on a lightly greased crisper plate.
- Air Fry for 2 minutes on one side and turn the ciabatta chunks, then continue to Air Fry for 2 minutes or until the bread is crisp and lightly toasted.
- Immediately remove the lightly toasted ciabatta from the Air Fryer and transfer to a large shallow bowl.
- Add the tomatoes, red onion, and half of the prepared red wine vinegar dressing. Toss gently, add basil, and pour the remaining dressing. Let the ciabatta bread sit for 15 minutes to absorb the red wine vinegar dressing. Then serve with your favorite summer meat and seafood dishes.
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