Print

Fresh Panzanella Bread and Tomato Salad

fresh panzanella salad - featured image
Print Recipe

A quick and easy summer salad featuring day-old rustic bread, ripe tomatoes, fresh basil, and a tangy red wine vinaigrette. Perfect for warm weather gatherings and light meals.

Ingredients

Scale
  • 6 cups day-old rustic bread, cubed (sourdough or country loaf preferred)
  • 4 cups ripe tomatoes, chopped (mix of heirloom varieties recommended)
  • 1 small cucumber, diced
  • 1/2 red onion, thinly sliced and soaked in cold water for 10 minutes
  • 1 cup fresh basil leaves, torn
  • 1/4 cup capers (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cube about 6 cups of day-old rustic bread into 1-inch pieces. If bread is fresh, dry it out by toasting in a 350°F (175°C) oven for 10-15 minutes until golden and firm but not burnt.
  2. Chop 4 cups of ripe tomatoes into chunks about 1 to 1.5 inches. Dice 1 small cucumber. Thinly slice 1/2 red onion and soak in cold water for 10 minutes, then drain well.
  3. Tear 1 cup of fresh basil leaves into smaller pieces by hand.
  4. In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, minced garlic, salt, and pepper until emulsified.
  5. In a large mixing bowl, combine bread cubes, chopped tomatoes, cucumber, sliced onion, torn basil, and capers if using.
  6. Pour the dressing over the salad ingredients.
  7. Toss gently with tongs or salad servers to coat the bread and vegetables without crushing the bread.
  8. Let the salad sit at room temperature for 15-20 minutes to allow flavors to meld and the bread to soften slightly but retain some chew.
  9. Taste and adjust seasoning with extra salt, pepper, or vinegar if desired before serving.

Notes

Use day-old rustic bread to prevent mushiness. Soak red onion slices in cold water to mellow sharpness. Let salad rest 15-20 minutes before serving for best flavor and texture. Add balsamic glaze before serving for extra sweetness. Store leftovers in airtight container in fridge up to 2 days; bread will soften over time. Toast fresh bread cubes if day-old bread is unavailable.

Nutrition

Keywords: panzanella, bread salad, tomato salad, summer salad, Italian salad, easy salad, rustic bread, fresh basil, red wine vinegar

Find it online: https://chloeplate.com/fresh-panzanella-bread-and-tomato-salad-easy-summer-recipe/