Easy Panzanella Salad Recipe

5 from 3 reviews

A beautiful and easy panzanella salad with cucumbers, tomatoes and crusty croutons that is perfect for summer! Pairs well with Vinho Verde white wines.


  • 1 loaf stale crusty bread
  • 1 apple, cored and chopped
  • 1 english cucumber, cut in half lengthwise and sliced
  • 4 tomatoes, chopped
  • 4 ounces chorizo or chouriço or other salami, sliced and quartered
  • 1 ounce prosciutto, chopped
  • 8 ounces cheese of your choice, chopped, I used a goat milk cheddar (more suggestions below)
  • 1 red onion, peeled and thinly sliced
  • 1/2 cup olive oil plus more for making or croutons
  • 1/4 cup red wine or balsamic vinegar
  • Salt and pepper to taste


  1. If your bread isn’t stale, you can speed up the process by cutting it into crouton-sized pieces, tossing it with some olive oil and toasting it in the oven at 275 degrees Fahrenheit for 20-30 minutes until crisp.
  2. Combine the croutons, apple, cucumber, tomatoes, chorizo, pancetta and red onion in a large salad bowl and toss.
  3. Make the dressing: combine the oil, vinegar, salt and pepper in a sealable container and shake vigorously to combine. Pour over panzanella salad, toss and serve immediately.

[i]Recipe notes:[/i] You can prepare the salad ingredients a few hours or even a day in advance but wait until serving to add the croutons and dressing. Cheese suggestions: goat milk cheddar, shaved parmesan, gouda, but almost anything will work!

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