Name: panzanella toscana
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1/4 cup extra virgin olive oil; 2 cloves garlic (minced); 2 Tbsp white wine vinegar; 1/2 tsp Dijon mustard; 1/2 tsp lemon zest; Freshly cracked black pepper (to taste); 1 pound ciabatta or rustic sourdough bread (cut into 1 1/2–inch cubes (about 6 cups bread cubes)); 2 Tbsp extra virgin olive oil; 6 slices prosciutto; 2 1/2 lbs tomatoes (any variety); 2 tsp kosher salt; 2/3 cup loosely packed fresh basil (roughly chopped)

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Panzanella Toscana is bold, bready, and bursting with peak summer flavor. Think of it as the ultimate excuse to eat big chunks of toasted bread soaked in garlicky dressing, tossed with juicy tomatoes and salty shards of crispy prosciutto.

JUMP TO RECIPE

Panzanella Toscana in large black serving bowl with striped linen and fresh basil

about this panzanella toscana

If you’re searching for a fresh and rustic Italian salad that screams summer, panzanella toscana is it. This bread and tomato salad comes from the Tuscany region of Italy. It’s a humble dish with bold flavor, built around juicy ripe tomatoes, torn fresh basil, crusty day-old bread, and a zingy homemade olive oil vinaigrette. I added crispy prosciutto to give it a salty crunch which really takes it to a whole new level.

This version leans into a few modern upgrades while still honoring the traditional Italian roots of panzanella. We’re not tossing in soggy bread here! Instead we’re oven-toasting it until golden and crisp, so it soaks up the garlicky dressing without turning to mush. You can use your favorite tomatoes here, whether it’s tomatoes on the vine, beefsteak, hot house, or even a mix of colorful heirloom tomatoes. Whatever is ripe and in season will do.

This is a gorgeous recipe to serve at a summer dinner party, as a no-fuss side dish to pair with grilled chicken, or as a simple side for a backyard bbq. It’s a fantastic way to use up stale bread, highlight peak-season tomatoes, and bring some Italian countryside vibes to your table.

Note: This recipe serves 4 as a main or 6 as a side dish.

Why You’ll Love This Recipe

Here’s why this Panzanella Toscana deserves a permanent spot in your summer recipe rotation:

No soggy bread. Toasting the bread gives it structure, so it soaks up all the dressing without turning to mush.
Crispy prosciutto. A salty, crunchy upgrade that adds serious depth (and a little drama) to each bite.
Simple summer ingredients. Tomatoes, basil, olive oil – this is what summer tastes like.
Make-ahead friendly. You can toast the bread and crisp the prosciutto earlier in the day, then assemble when you’re ready.
Fancy enough for guests, easy enough for Tuesday. It’s laid-back impressive.

ingredients

Ciabatta or rustic sourdough bread – Use a hearty, crusty bread that can stand up to the juicy tomatoes and vinaigrette without turning to mush. Slightly stale tuscan bread works best!

Extra virgin olive oil – A good quality EVOO really matters here since it’s the base of your dressing and used to toast the bread. Go bold and flavorful.

Garlic – Minced fresh for a garlicky punch in the dressing.

White wine vinegar – Bright acidity balances the richness of the bread and prosciutto. You could also use apple cider vinegar or champagne vinegar.

Dijon mustard – This gives a little tang to the simple salad dressing.

Lemon zest – While this might not be a traditional ingredient, I find it’s just the right hint of acid that the dressing needs.

Prosciutto – Crispy, salty, and meaty. Roasting it in the oven gives you texture without frying.

Tomatoes – Go wild with heirlooms, cherry, or beefsteak – whatever is ripe and juicy. You can even use a mix of tomatoes for more variety!

Kosher salt – Essential for drawing out tomato juices before adding them to the salad.

Fresh basil leaves – Tear or roughly chop it to keep it looking fresh and rustic.

this recipe’s must-haves

To make this recipe, have a colander handy to fit inside one of your mixing bowls. This is how you’ll drain the juices from the tomatoes so the salad doesn’t get too soggy.

You’ll need a whisk and a small bowl to make the tangy dressing,

To prep all the ingredients, use a high-quality chef’s knife and cutting board.

chopped tomatoes in colander draining over a bowl

here’s how to make a/this RECIPE TITLE

toast bread and prosciutto

Preheat your oven to 400°F and line two rimmed baking sheets with parchment or silicone mats.

Toss the cubed ciabatta with olive oil, then spread them out on one sheet. On the second sheet, lay out prosciutto slices without overlapping.

Bake both for 10 to 12 minutes, until the prosciutto is crisp and the bread is golden brown.

Pro tip: If your bread is fresh, cube it first and let it sit out for a couple hours to dry slightly. It’ll toast more evenly.

salt the tomatoes

While everything bakes, toss your chopped tomatoes with kosher salt in a colander set over a bowl. Let them drain for 15 minutes to remove excess moisture.

citrusy 5-ingredient dressing in white bowl

baked crispy prosciutto on baking sheet with parchment paper

make the dressing

Whisk together olive oil, garlic, white wine vinegar, Dijon, lemon zest, and black pepper. Taste and season as desired.

assemble

Add the toasted bread to a big serving bowl. Crumble or tear the crispy prosciutto on top. Toss in the drained tomatoes and chopped basil. Finish with a sprinkle of flaky sea salt, if desired.

Drizzle with your homemade dressing and toss gently. Serve immediately!

Panzanella Toscana ingredients in serving bowl before tossing

Tips for Success

Use day-old bread if you have it. It toasts better and holds up even more to the dressing.

Want more garlic flavor? Let the minced garlic sit in the vinegar for 10 minutes before whisking in the rest of the dressing.

Make it ahead. Toast the bread, crisp the prosciutto, and make the dressing earlier in the day. Assemble just before serving.

variations

Make it vegetarian. Skip the prosciutto or swap it for torn fresh mozzarella.
Add white beans. For a protein boost and creamy texture.
Try grilled bread. If you’ve already fired up the grill, throw those bread cubes on there for extra smoky flavor.
Swap the vinegar. Champagne or red wine vinegar also work for the dressing.
Add red onion. For a little extra burst of flavor, add in some thinly sliced red onion.

More salad recipes to explore: Cucumber Tomato Salad | Southwest Chicken Salad | Tomato Onion Salad | Burrata Caprese Salad

Drizzling dressing over Panzanella Toscana in serving bowl

faqs

Yes and no. You can prep the components like toasting the bread, crisping the prosciutto, and making the dressing. However, don’t toss it all together until right before serving. The bread soaks up liquid fast!

Crusty, rustic bread is key. Ciabatta, sourdough, or a country-style loaf work best.

Room temp is perfect. The bread should still be a little warm from toasting, but this salad shines best when it’s had a few minutes to chill out and soak up flavor.

Toast it well, and don’t add the dressing until the last second. You want the bread to absorb flavor but still have some bite.

You can, but white wine vinegar keeps the dressing brighter and lets the tomato and basil flavors pop. Red wine vinegar will make it a little deeper and bolder.

Need more inspiration for salads? Check out my salad recipes page!

Panzanella Toscana in large black bowl with gold serving bowls

what to serve with this panzanella toscana

Serve this salad as a standalone lunch, or pair it with grilled chicken, fish, or even a jammy egg on top. It makes a beautiful side for summer barbecues, pool parties, and patio dinners. Leftovers (if there are any) make a surprisingly satisfying breakfast topped with a fried egg.

how to store

This recipe is best served fresh, but it can be stored in an airtight container in the fridge for up to 1 day. Just note that the bread will soften.

Bread tomato and basil healthy recipe in large bowl

more of our favorite italian recipes

For a lightening quick pasta recipe, try this pasta napolitana recipe!

If you are a grazer or need a party appetizer, this Italian charcuterie board is a lovely centerpiece.

Finally, if you make this panzanella toscana recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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