[1] Spring Panzanella Salad, an Italian classic (photo © Tending The Table | California Olive Ranch).

[2] A panzanella with a glass of white wine is a lovely summer lunch. Add the protein of your choice (photo: The Nibble).

[3] Radicchio is a member of the chicory family (photo: The Nibble).

[4] Arbequina EVOO (photo © California Olive Ranch).

[5] A spoonful of Dijon mustard elevates a plain vinaigrette, and can do wonders for other dressings, too (photo © Maille).

Updated June 2026

We love all kinds of bread, and that includes biscuits, pizza crusts, and the crunchy category: croutons, crackers, matzo, roti—you get the picture.

When leftover baguette and rustic loaves begin to dry out, we turn to a great Italian tradition: panzanella, a bread salad that turns stale* bread into homemade croutons, the start of a delicious salad.

It started out as peasant food, when every scrap of food counted, including hardened, leftover bread.

In the Tuscan tradition, the bread was cubed into large croutons that were soaked in vinaigrette to soften them, then tossed with greens and other vegetables from the garden.

Today, in an era where most of us can toss the stale bread, the process is slightly different. Just toast cubes of day-old bread to make croutons.

Panzanella can be a side salad, a first course, or a main course. It can be vegetarian or topped with proteins.

Below:

> Spring panzanella salad recipe.

> More panzanella recipes.

Elsewhere on The Nibble:

> The history of panzanella.

> The history of bread.

> The different types of bread: a photo glossary.
 
> The year’s 20+ bread holidays.

> The year’s 40+ salad holidays.
 
 
RECIPE: SPRING PANZANELLA SALAD

Thanks to California Olive Ranch, producers of wonderful EVOOs for this recipe, which they adapted from one by Sasha Swerdloff of Tending The Table.

California Olive Ranch recommends Arbequina olive oil in the dressing.

They like the Arbequina olive varietal because of its subtle fruitiness and herbal notes. Those flavors pair nicely with fresh produce.

When you buy a blended olive oil that tastes fruity, that flavor is most likely contributed by Arbequina olives.

Ingredients For 2 Mains or 4 Sides

For The Croutons

Breads that make the best croutons are sourdough, French bread or rustic Italian bread loaves that are a few days old. However, if you only have a sandwich loaf is available, the croutons will still be very tasty—just not as crunchy.

 
For The Dressing

 
For The Salad

 

[6] Customize panzanella with seasonal ingredients. This one, with roasted delicata squash, is ready for fall (photo © Good Eggs).

1. PREHEAT the oven to 375°F.

2. PREPARE the bread: Toss the bread, herbs, garlic, salt and pepper in the extra virgin olive oil, adding more as needed. Spread into a single layer on a baking sheet and toast until crisp, 10-12 minutes. Remove from the oven and let cool slightly.

3. MAKE the dressing: Combine all ingredients in a small bowl and whisk together until emulsified. Season to taste and set aside.

4. ASSEMBLE the salad base: Combine the greens, snap peas, sunflower seeds, and parmesan cheese in a large salad bowl. Add the dressing and toss to coat, then top with the croutons.

5. FINISH with an extra drizzle of olive oil, as desired. Serve and enjoy!
 
 
MORE PANZANELLA RECIPES

 

[8] Spring panzanella with asparagus. Here’s the recipe (photo © Good Eggs).
 
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*When the bread has no preservatives, we’ve found that one day or two days after purchase is fine for croutons. By the third day, the bread tends to be rock-hard and we can’t slice it. When this happens, though, stick it in the food processor and make high-quality breadcrumbs.
 

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