Fresh Panzanella Salad with Juicy Tomatoes
A refreshing Tuscan salad featuring juicy tomatoes, toasted bread, and a simple vinaigrette, perfect for summer gatherings.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 sharp knife for dicing and slicing
Ingredients
Salad Ingredients
- 4 cups day-old Italian bread cubed
- 3 cups ripe tomatoes diced
- 1 cucumber sliced
- 1 red onion thinly sliced
- 1 cup fresh basil leaves torn
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F. Spread the cubed bread on a baking sheet and toast for 10 minutes, or until golden brown and crisp.
- In a large mixing bowl, combine the diced tomatoes, sliced cucumber, and red onion. Toss gently to mix the vegetables.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
- Add the toasted bread cubes to the bowl of vegetables. Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated.
- Allow the salad to sit at room temperature for 30 minutes. This helps the flavors meld and the bread to absorb the dressing.
Serving
- Before serving, add the torn basil leaves to the salad and toss gently. Adjust seasoning with additional salt and pepper if needed.
- Transfer the salad to a serving platter or individual plates. Enjoy your Panzanella Salad as a vibrant side dish or a light main course.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The bread may become softer, but the flavors will continue to develop.
Notes
Pro Tips: Ensure the bread is thoroughly toasted for the best texture. Add the basil just before serving to maintain its freshness.
Ingredient Substitutions: For a gluten-free option, use gluten-free bread. Substitute balsamic vinegar for a sweeter dressing.
How to Serve: This salad pairs well with grilled meats or as part of a summer buffet.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the bread and dressing in advance for quicker assembly.
Ingredient Substitutions: For a gluten-free option, use gluten-free bread. Substitute balsamic vinegar for a sweeter dressing.
How to Serve: This salad pairs well with grilled meats or as part of a summer buffet.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the bread and dressing in advance for quicker assembly.