Description
This classic Italian Panzanella Salad is a refreshing and vibrant dish made with crusty bread, juicy tomatoes, crisp cucumbers, red onions, and fresh basil, all tossed in a zesty homemade vinaigrette. It’s the perfect summer salad, bursting with Mediterranean flavors! Serve it as a light meal or a side dish with grilled meats or seafood.
Ingredients
Scale
For the Salad:
- 4 cups day-old crusty bread, cut into 1-inch cubes
- 3 tbsp olive oil (for toasting bread)
- 3 large ripe tomatoes, chopped
- 1 English cucumber, halved and sliced
- 1/2 red onion, thinly sliced
- 1/4 cup capers (optional)
- 1/2 cup fresh basil leaves, torn
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
Instructions
Prepare the Bread:
- Preheat oven to 375°F (190°C).
- Toss bread cubes with olive oil, then spread them in a single layer on a baking sheet.
- Bake for 10-15 minutes, until golden and crisp. Let cool.
Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and oregano until emulsified.
Assemble the Salad:
- In a large bowl, combine tomatoes, cucumbers, red onion, and capers.
- Add the toasted bread and torn basil leaves.
- Drizzle with vinaigrette and toss gently to combine.
Rest & Serve:
- Let the salad sit for 15-30 minutes to allow the bread to soak up the flavors.
- Serve at room temperature and enjoy!
Notes
- Best Bread: Use ciabatta, sourdough, or baguette for a hearty texture.
- Make Ahead: Toasted bread can be stored for 2 days in an airtight container.
- Customization: Add mozzarella, grilled chicken, olives, or bell peppers for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg