Focaccia Panzanella Recipe – A Rustic Italian Bread Salad with Fresh Vegetables, Herbs, and Flavourful
Focaccia Panzanella is a fresh Italian bread salad made with toasted focaccia, ripe tomatoes, cucumbers, red onions, basil, and a tangy olive oil vinaigrette. The soft yet crisp focaccia absorbs the dressing beautifully while maintaining its texture. Fresh herbs and seasonal vegetables create a vibrant, colorful dish that is both satisfying and refreshing. This salad is perfect as an appetizer, side dish, or light main course. Easy to prepare and full of Mediterranean flavors, it is an excellent way to use leftover focaccia. Every bite delivers a delicious combination of rustic bread and garden-fresh ingredients.
Ingredients
For the Salad
- 6 cups focaccia bread, cut into bite-sized cubes
- 4 large ripe tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced
- 1 small red onion, thinly sliced
- ½ cup fresh basil leaves
- 2 tablespoons chopped fresh parsley
- ¼ cup Kalamata olives, sliced (optional)
For the Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the focaccia cubes on a baking tray and toast them for 8–10 minutes until lightly crisp on the outside while remaining soft inside. Allow them to cool.
- Wash and prepare the tomatoes, cucumber, onion, basil, and parsley.
- To mellow its sharpness, soak the sliced red onion in cold water for about 10 minutes, then drain well.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Place the toasted focaccia, tomatoes, cucumber, onion, basil, parsley, olives, and capers into a large serving bowl.
- Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Let the salad rest for 15 minutes so the focaccia absorbs the dressing while maintaining its texture. Garnish with Parmesan cheese if desired and serve immediately.
Notes
- Day-old focaccia works best because it absorbs the dressing without falling apart.
- Homemade focaccia adds exceptional flavor.
- Use ripe, in-season tomatoes for maximum sweetness.
- Toast the focaccia lightly to improve texture.
- Fresh basil is essential for authentic Italian flavor.
- Add Parmesan just before serving.
- Rest the salad briefly for the best flavor.
- Serve fresh for optimal texture.