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Panzanella Salad

Panzanella is the ultimate summer salad! Made with fresh tomatoes when they are at their best, combined with delicious cubes of stale bread that soak up all the flavors from the Italian vinaigrette. This is the salad even salad haters will love!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 6 to 8
Calories: 206 kcal
Course: Salad
Cuisine: Italian

Ingredients

  • 2 1/2 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
  • 1/2 large english cucumber cut into 1-inch pieces
  • 1/2 small red onion 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
  • 1/2 cup extra virgin olive oil

Instructions

    Cup of Yum
  1. Place the tomatoes in a colander over a bowl. Season with the salt and toss to combine. Let them sit for 10-15 minutes.
  2. Heat 2 tablespoons olive oil in a large skillet, over medium-low heat. Working in batches if necessary, add the bread cubes and cook, turning as they brown, until golden brown, about 10 minutes. You can add more olive oil as needed. Reserve.
  3. Remove the colander with the tomatoes from bowl and reserve. To that bowl with the tomato juices, add the vinegar, garlic, mustard and a pinch of salt and pepper. Whisking constantly, slowly add the 1/2 cup olive oil to emulsify. Reserve.
  4. In a large bowl, combine the salted tomatoes, cucumber, sliced onion and fried bread. Drizzle the vinaigrette, season with salt and pepper, and add the basil, tossing to combine.
  5. Let it sit for at least 30 minutes before serving.
  6. When ready to serve, garnish with more fresh basil if desired!

Notes

  • Any rustic crusty bread will work here. I like to use sourdough, but a country loaf or Italian bread will do!
  • Panzanella is the perfect make-ahead salad as it should sit for at least 30 minutes. However, I would serve within an hour or two, so the bread doesn't get too soggy and risk disintegrating.
  • Unfortunately, panzanella leftovers don't keep well. That being said, they make a great Gazpacho-style soup!

Nutrition Information

Calories 206kcal (10%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 16g Sodium 609mg (25%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6to 8

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 16g 94%
Sodium 609mg 25%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.