Can I prepare Caesar Panzanella ahead of time?

Yes, but with a little care. You can prep the ingredients a few hours in advance—toast the bread, chop the greens, and mix the dressing. However, don't toss everything together until just before serving. Otherwise, the bread may become too soft and lose that perfect crunch. Chef Sofia always recommends keeping components separate and assembling last-minute for the best texture.

What are the best bread types to use?

For Caesar Panzanella , go for sturdy, crusty breads. Ciabatta, sourdough, or a rustic Italian loaf work beautifully. Avoid soft sandwich breads—they won’t hold up once you add the dressing. A good rule of thumb is to use bread that's at least a day old, then toast or grill it for structure.

How do I store leftovers effectively?

Leftovers can be tricky, but they’re not impossible. Store the salad in an airtight container in the fridge for up to one day. Just know the bread may soften. If you expect leftovers, keep the dressing and bread separate, then reassemble portions as needed. For more refreshing dishes, you might enjoy our Green Goddess Salad Recipe Guide , a bright and herby option that complements many Mediterranean meals.

5 Reasons Caesar Panzanella Is the Perfect Summer Salad

Description

Caesar Panzanella is a bold and flavorful twist on the classic Italian bread salad. This recipe combines the crunch of toasted sourdough bread with the creamy richness of Caesar dressing, crisp romaine, juicy tomatoes, and salty Parmesan. It’s a fresh, hearty salad that makes a perfect light meal or a standout side dish at any gathering.

Ingredients

Scale

4 cups crusty sourdough bread, cut into 1-inch cubes
2 tablespoons olive oil
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup shaved Parmesan cheese
¼ cup Caesar dressing (store-bought or homemade)
1 tablespoon capers (optional)
Salt and black pepper, to taste

Fresh lemon wedges, for serving

Instructions

Preheat your oven to 375°F (190°C).
Spread the bread cubes on a baking sheet and drizzle with olive oil. Toss to coat evenly.
Bake for 10–12 minutes, or until golden and crisp. Let cool.
In a large bowl, combine the chopped romaine, cherry tomatoes, and red onion.
Add the cooled bread cubes and toss gently.
Drizzle with Caesar dressing and toss again until evenly coated.
Sprinkle with shaved Parmesan and capers, if using.
Season with salt and pepper to taste.

Serve immediately with lemon wedges on the side.

Prep Time: 12 minutes
Cook Time: 15 minutes
Category: Salad / Side Dish
Cuisine: Italian-American

Nutrition

Serving Size: 4 servings
Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 18g
Saturated Fat: 4.5g
Unsaturated Fat: 12g
Carbohydrates: 28g
Fiber: 3g
Protein: 9g
Cholesterol: 15mg

Keywords: Caesar Panzanella