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Panzanella Salad

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Panzanella Salad is a classic Italian bread salad made with ripe tomatoes, crisp vegetables, toasted rustic bread, and a bright olive oil vinaigrette. This refreshing Panzanella Salad recipe is perfect for summer gatherings, transforming simple pantry ingredients into a colorful, flavor-packed dish full of texture and freshness.

Ingredients

  • 4 cups crusty day-old bread, cut into cubes

  • 3–4 ripe tomatoes, chopped

  • 1 cucumber, sliced

  • 1/2 red onion, thinly sliced

  • 1/4 cup fresh basil leaves

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 375°F (190°C).

  • Spread bread cubes on a baking sheet and toast for 10–15 minutes until golden and slightly crisp. Let cool.

  • In a large bowl, combine tomatoes, cucumber, and red onion.

  • Add toasted bread cubes.

  • In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.

  • Pour dressing over salad and toss gently to combine.

  • Tear basil leaves and fold into the salad.

  • Let sit 15–20 minutes before serving to allow bread to absorb the dressing.

  • Taste and adjust seasoning if needed. Serve at room temperature.

Notes

Use firm, crusty bread like Italian or sourdough for best texture.Fully ripe tomatoes provide the best flavor.If salad becomes too watery, drain excess tomato juice before mixing.For extra flavor, rub toasted bread lightly with a cut clove of garlic.

Find it online: https://cookibly.com/panzanella-salad/