Panzanella Bread Salad with Fresh Tomatoes

Savor the vibrant flavors of summer with this Panzanella Bread Salad with Fresh Tomatoes, a classic Tuscan dish that transforms simple, everyday ingredients into a show-stopping side or light meal. Stale ciabatta bread is toasted to golden perfection, then tossed with juicy, ripe tomatoes, crisp cucumbers, and aromatic basil, creating a colorful medley of textures and tastes. Red onion, a splash of briny capers, and a zesty homemade vinaigrette made with extra virgin olive oil, red wine vinegar, and garlic tie the dish together beautifully. The salad is left to rest, allowing the crunchy bread to soak up the tomato juices and vinaigrette for an irresistibly bold and tangy bite. Perfect for picnics, potlucks, or an alfresco dining experience, this recipe is a must-try for showcasing peak seasonal produce. Keywords: panzanella bread salad, fresh tomatoes, Tuscan recipe, stale bread, summer salad, Italian-inspired dish, tomato basil salad.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups stale ciabatta bread (or any crusty bread)
• 4 medium ripe tomatoes
• 1 large cucumber
• 0.5 medium red onion
• 0.5 cup fresh basil leaves
• 0.25 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic clove, finely minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons capers (optional)

Directions

Step 1

Preheat an oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Cut the stale bread into 1-inch cubes. Spread the bread cubes on the baking sheet in a single layer.

Step 3

Bake the bread cubes for 8–10 minutes, or until lightly toasted and golden. Remove from the oven and let them cool completely.

Step 4

While the bread cools, dice the tomatoes into bite-sized chunks and transfer them to a large mixing bowl. Sprinkle the tomatoes with a pinch of salt and let them sit for 10 minutes to release their juices.

Step 5

Peel the cucumber, slice it in half lengthwise, and scoop out the seeds using a spoon. Then cut the cucumber into thin slices and add to the bowl with the tomatoes.

Step 6

Thinly slice the red onion and soak it in cold water for 5 minutes to reduce its sharpness. Drain and add the onion slices to the mixing bowl.

Step 7

Add the basil leaves (tear them into smaller pieces if large) and capers (if using) to the bowl.

Step 8

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, kosher salt, and black pepper to make the vinaigrette.

Step 9

Toss the toasted bread cubes with the tomatoes, cucumber, onion, and basil. Pour the vinaigrette over the salad and mix gently to combine.

Step 10

Let the salad sit for 15–20 minutes at room temperature before serving to allow the flavors to meld and the bread to soak up the juices.

Step 11

Serve the Panzanella salad at room temperature, garnished with extra basil if desired. Enjoy!

Nutrition Facts

Serving size	(2037.0g)

Amount per serving	% Daily Value*
Calories	3066.6

Total Fat 86.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 5844.0mg	0%
Total Carbohydrate 521.2g	0%
Dietary Fiber 29.6g	0%
Total Sugars 32.1g
Protein 95.0g	0%

Vitamin D 0IU	0%
Calcium 363.7mg	0%
Iron 22.7mg	0%
Potassium 3105.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 11.7%

Carbs: 64.3%