If you think salads are dull, this Panzanella Salad with Artichokes will change your mind. This Italian-style bread salad brings together crisp toasted bread, ripe tomatoes, fresh basil, tangy artichoke hearts and a simple oil-and-vinegar dressing for bright Tuscan flavor in every forkful. It’s easy to prepare, flexible with ingredients, and perfect for warm-weather meals or a light lunch.
Switch up your salad routine!
Most people picture a bed of greens when they hear the word “salad.” Panzanella turns that idea on its head: the star here is crusty bread married to juicy tomatoes and a bright dressing. This traditional Tuscan salad is especially popular in summer when tomatoes are at their best.
A classic panzanella was made with stale Italian bread and ripe tomatoes, dressed simply with olive oil and vinegar. The tomato juices mingle with the dressing and soften the bread, creating a satisfying contrast between tender, soaked pieces and crisp, toasted edges. For extra texture, I toast the bread cubes until they get a golden crunch before combining them with the other ingredients.
My version adds fresh basil, thinly sliced red onion and artichoke hearts for savory depth and a Mediterranean twist. The result is a colorful, fragrant salad that works as a side dish, a light main course or a crowd-pleasing contribution for picnics and potlucks.
What to serve with it
This panzanella pairs exceptionally well with grilled or roasted proteins and is a natural match for summer menus. Try it alongside tomato-and-basil chicken skewers, bruschetta-style chicken, lemon-pepper chicken breasts, or balsamic-glazed salmon for a balanced plate that highlights fresh tomato flavor.
Serve the salad room temperature or slightly chilled. It also works well as a shareable side for barbecues and casual gatherings, or as a satisfying vegetarian main when paired with crusty bread and a simple green for contrast.
Panzanella Salad with Artichokes
6 servings
20 minutes
20 minutes
Whitney Bond
Ingredients
- 1 loaf Italian or French bread, cubed
- 2 tablespoons olive oil
- 4 cups cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 cup artichoke hearts
- 2 tablespoons balsamic vinegar
- ½ cup olive oil
- ¼ cup fresh basil, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup parmesan cheese, grated
Instructions
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Preheat the oven to 400°F (200°C).
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Spread the cubed bread on a baking sheet and drizzle with 2 tablespoons of olive oil. Bake for 10–12 minutes, or until the bread is golden and crisp on the edges. Remove and let cool slightly.
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While the bread toasts, combine the halved cherry tomatoes, sliced red onion, artichoke hearts, balsamic vinegar, ½ cup olive oil, chopped basil, salt and pepper in a large bowl. Stir gently to coat the vegetables in the dressing.
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Add the toasted bread to the bowl with the vegetables and toss thoroughly so the bread soaks up the dressing and tomato juices. Adjust seasoning to taste.
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Just before serving, sprinkle the grated parmesan over the top. Serve immediately or let sit 20–30 minutes to allow flavors to meld—the bread will soften slightly as it absorbs the dressing.
Notes
- Stale Bread: If you already have stale bread, simply cube it and skip the toasting step. After tossing with the dressing and tomatoes, allow the salad to rest 20–30 minutes so the bread can absorb the dressing and tomato juices for the classic panzanella texture.
- Artichoke Hearts: Use jarred or canned artichoke hearts, marinated or plain. Be sure to drain them well before adding to the salad to avoid excess liquid.
- Tomato Options: If you don’t have cherry tomatoes, substitute halved grape tomatoes, diced roma or heirloom tomatoes. Choose ripe, flavorful tomatoes for the best results.
- Gluten Free: Swap in a gluten-free loaf to make this salad suitable for gluten-sensitive diners.
- Vegan Option: Omit the parmesan to make the salad vegan. Also check bread labels to ensure there are no dairy ingredients in the loaf you choose.
- Serving Tip: The salad is excellent served immediately when the toasted cubes are still a little crunchy, but it also tastes great after resting—the texture simply becomes more tender as the bread soaks up dressing and tomato juices.
Nutrition Facts
Serving: 4 servings
Calories: 720 kcal
Carbohydrates: 48 g | Protein: 11 g | Fat: 55 g
Saturated Fat: 19 g | Sodium: 747 mg | Fiber: 4 g | Sugar: 28 g
Vitamins & Minerals: Vitamin A, Vitamin C, Calcium, Iron (amounts vary by ingredients used).
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