Panzanella Salad

5 from 2 votes

Step into a sun-drenched Tuscan courtyard with every bite of this Panzanella Salad. Crisp, toasted bread chunks soak up the vibrant flavors of fresh tomatoes, basil, and a tangy vinaigrette, crafting a symphony of textures and tastes.

Prep Time15

Cook Time15

Chilling Time30

Total Time1

Course: Lunch, Salad

Cuisine: Italian

Keyword: panzanella, panzanella salad

Servings:

Calories: 322kcal

Author: Joanna Cismaru

Ingredients

Salad

4 cups Italian bread cut into 1-inch cubes
4 large tomatoes ripe, cut into 1-inch cubes
1 English cucumber halved, seeded and sliced
1 medium red onion thinly sliced
½ cup fresh basil roughly torn
½ cup Kalamata olives pitted and halved
¼ cup capers drained

Dressing

¼ cup red wine vinegar
½ cup olive oil extra virgin
2 cloves garlic minced
salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until they are crispy but not browned. Allow the bread to cool.
In a large salad bowl, combine the tomatoes, cucumber, red onion, basil, olives, and capers. Toss gently to mix the ingredients.
In a small bowl or jar, whisk together the red wine vinegar, extra-virgin olive oil, minced garlic, salt, and freshly ground black pepper to make the dressing. Taste and adjust the seasoning as needed.
Add the cooled bread cubes to the salad bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Make sure the bread cubes are well-coated with the dressing.
Let the salad sit for at least 30 minutes to allow the bread to absorb the flavors of the dressing and the juices from the vegetables. This will help the bread soften slightly and make the flavors meld together.
Before serving, give the salad another gentle toss to mix the ingredients. Taste and adjust the seasoning if necessary. Serve the salad at room temperature for the best flavor.

Notes

Bread Choice: Opt for day-old, crusty bread like ciabatta or sourdough for best results. They absorb the dressing without becoming too soggy.
Tomato Tips: Use ripe, in-season tomatoes for maximum flavor. Feel free to mix varieties—cherry, heirloom, or roma—to enhance the color and taste.
Dressing Ahead: While the salad is best enjoyed fresh, you can prepare the vinaigrette up to two days in advance and refrigerate.
Mix-ins: Customize your Panzanella with additions like sliced red onion, mozzarella balls, or grilled chicken for extra protein.
Serving Suggestion: Allow the salad to sit for about 30 minutes before serving, enabling the flavors to meld and the bread to soak up the dressing beautifully.

Nutrition