This classic Panzanella Salad is a rustic Italian bread and tomato salad from Tuscany. Made with toasted bread, juicy tomatoes, cucumber, red onion, and fresh basil, all tossed in a simple olive oil and vinegar dressing, it’s the ultimate summer salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
- 4 cups crusty bread, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil (divided)
- 3 large ripe tomatoes, diced
- 1 small cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, torn
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Toast bread: Preheat oven to 375°F (190°C). Toss bread cubes with 2 tbsp olive oil, spread on a baking sheet, and bake 8–10 minutes until golden and crispy. Let cool.
- Prepare vegetables: Dice tomatoes, cucumber, red onion, and bell pepper.
- Make dressing: Whisk together remaining olive oil, red wine vinegar, garlic, salt, and pepper.
- Assemble: In a large bowl, combine toasted bread, vegetables, and basil. Drizzle with dressing and toss until bread absorbs the juices.
- Rest & serve: Let sit for 15 minutes before serving for best flavor.
Tips & Variations
- Use day-old bread for best texture.
- Add fresh mozzarella or burrata for extra richness.
- Substitute red wine vinegar with balsamic vinegar for a deeper flavor.
- Perfect with grilled meats or as part of a summer picnic.
