Low-Sodium Panzanella Salad
A fresh take on the classic Italian bread salad. Ripe tomatoes, crisp cucumbers, fresh herbs, and toasted low-sodium bread come together in a light red wine vinaigrette for a simple summer dish that’s bursting with flavor.
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 12–15 minutes
Why You’ll Love This Recipe
Made with fresh, seasonal ingredients.
A delicious way to use day-old low-sodium or salt-free bread.
Perfect for cookouts, picnics, or a light summer meal.
A fresh take on the classic Italian bread salad.
Even better after the flavors have had time to mingle.
Ingredients
For the Salad
2 cups ripe tomatoes, cut into bite-sized pieces
1½ cups English cucumber, cut into ½-inch pieces
1½ cups day-old low-sodium or salt-free rustic bread, cut into ½-inch cubes
¼ cup finely diced red onion
¼ cup fresh basil leaves, torn
2 tablespoons chopped fresh parsley
Freshly ground black pepper, to taste
For the Vinaigrette
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 small garlic clove, finely grated
1 whole sprig of fresh rosemary
Freshly ground black pepper, to taste
1 lb chicken breast, cut into strips
2 tbsp olive oil
1 cup plain breadcrumbs (salt-free)
1–2 tbsp grated Parmesan cheese
1/2 tsp paprika
1/2 tsp garlic powder
Freshly ground black pepper
1 egg
Instructions
1. Toast the Bread
Preheat the oven to 375°F. Spread the bread cubes on a baking sheet and bake for 12–15 minutes, turning once halfway through, until lightly golden and crisp on the outside while remaining slightly tender in the center. Set aside to cool
2. Prepare the Vinaigrette
In a small bowl or jar, combine the olive oil, red wine vinegar, garlic, rosemary sprig, and freshly ground black pepper. Let the dressing stand for 10–15 minutes to allow the rosemary to infuse the oil. Remove and discard the rosemary sprig, then whisk or shake the dressing until well combined.
3. Assemble the Salad
In a large serving bowl, combine the tomatoes, cucumber, red onion, basil, parsley, and toasted bread cubes.
4. Dress the Salad
Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
Allow the salad to rest for 20–30 minutes so the bread absorbs the dressing while still maintaining some texture.
5. Serve
Gently toss once more before serving. Garnish with a few fresh basil leaves and, if desired, a light drizzle of extra-virgin olive oil.
Cook’s Note
Use the ripest tomatoes you can find—this recipe is worth waiting for tomato season.
Day-old bread gives the best texture because it absorbs the vinaigrette without becoming mushy.
If using store-bought bread, choose a low-sodium or salt-free rustic loaf whenever possible.
Many local bakeries offer day-old artisan bread that’s perfect for Panzanella. If purchasing fresh bread from a bakery, ask about the sodium content or check the nutrition information if it’s available.
Prepare the salad about 30 minutes before serving to allow the flavors to come together.
Storage
Panzanella is best enjoyed the day it’s made. Leftovers can be refrigerated for up to one day, although the bread will continue to soften.
Complete the Meal. Try our Grilled Salmon with Lemon Herb Finish and Grilled Artichoke Hearts.