Description
Panzanella Salad is a refreshing and rustic Italian dish made with juicy ripe tomatoes, toasted crusty bread, cucumbers, red onion, and basil, all tossed in a zesty homemade vinaigrette. It’s vibrant, tangy, and perfect for summer.
Ingredients
Scale
- 2½ pounds ripe tomatoes, cut into bite-size chunks or wedges
- 2 teaspoons kosher salt
- 1 small day-old crusty bread, cut into 1-inch cubes (about 6 cups)
- At least 3 tablespoons extra virgin olive oil
- ½ large English cucumber, cut into 1-inch pieces
- ½ small red onion, thinly sliced
- About 15 basil leaves, torn or sliced into ribbons
For the Vinaigrette:
- 3 tablespoons red wine vinegar
- 2 cloves garlic, grated or minced
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- ½ cup extra virgin olive oil
Instructions
- Preheat oven to 375°F if toasting the bread.
- Place the chopped tomatoes in a large bowl. Sprinkle with kosher salt and let sit for 10 minutes to draw out the juices.
- Spread bread cubes on a baking sheet. Drizzle with olive oil and toast for 10–12 minutes until golden and crisp.
- Add toasted bread, cucumber, red onion, and basil to the tomatoes.
- In a separate bowl or jar, whisk together red wine vinegar, garlic, Dijon mustard, salt, and pepper. Slowly stream in olive oil while whisking until emulsified.
- Pour vinaigrette over the salad and toss gently. Let sit at room temperature for at least 30 minutes.
- Give one final toss before serving and garnish with more basil if desired.
Notes
- Use day-old bread for best texture—it soaks up dressing without going soggy.
- Letting the salad rest helps flavors meld and bread absorb juices.
- Add fresh mozzarella, capers, or grilled veggies for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg