Classic Panzanella Salad
This authentic Panzanella Salad is a Tuscan bread salad made with ripe tomatoes, crisp cucumbers, and crusty bread soaked in a zesty vinaigrette. A perfect summer dish that's light, flavorful, and easy to make.
Ingredients
- Ingredients:
- 4 cups stale bread torn into bite-sized pieces
- 4 large tomatoes cut into chunks
- 1 small cucumber sliced
- ½ small red onion thinly sliced
- ¼ cup fresh basil torn
- ¼ cup capers or olives optional
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Dijon mustard
Instructions
- Instructions:
- If your bread isn’t stale, lightly toast it in the oven at 350°F for 10 minutes until slightly crisp but not browned.
- Slice the tomatoes, cucumbers, and red onion and place them in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, pepper, and Dijon mustard until well combined.
- Add the toasted (or stale) bread to the bowl with the vegetables. Drizzle with the dressing and gently toss to coat.
- Allow the salad to sit for at least 15-30 minutes before serving. This helps the bread absorb the flavors while still staying slightly crisp.
- Garnish with fresh basil and optional olives or capers. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Notes
Notes:
I used orange, red, red stripe and yellow cherry tomatoes and it is beautiful display. Everyone wanted the recipe!
Add Protein: Toss in grilled chicken or mozzarella pearls for a heartier meal.
Gluten-Free Option: Use gluten-free bread or croutons.
Make-Ahead Tip: Prep the salad a few hours in advance, but add the bread right before serving to maintain texture.
Gluten-Free Option: Use gluten-free bread or croutons.
Make-Ahead Tip: Prep the salad a few hours in advance, but add the bread right before serving to maintain texture.
Tried this recipe?Let us know how it was!
