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Panzanella Salad

Panzanella Salad

A vibrant and refreshing Panzanella Salad made with toasted bread, ripe heirloom tomatoes, fresh basil, and a tangy vinaigrette, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 6 cups stale sourdough or ciabatta, cut into 1-inch cubes
  • 2 lbs ripe heirloom tomatoes, cut into large chunks
  • 1 large English cucumber, sliced into half-moons
  • 1/2 small red onion, thinly sliced
  • 1 cup fresh basil leaves, torn or chiffonade
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 cloves garlic, minced or pressed
  • Kosher salt & black pepper to taste
  • 2 tbsp capers (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a large baking sheet, drizzle with olive oil and a pinch of salt, and toss to coat. Bake for 10 to 15 minutes until golden brown and crisp.
  2. Place the chopped tomatoes in a colander over a mixing bowl, sprinkle with salt, and let sit for 15 minutes to draw out juices.
  3. In the bowl with the tomato juices, whisk in red wine vinegar, minced garlic, and remaining olive oil. Add black pepper to taste.
  4. Add the toasted bread cubes, salted tomatoes, cucumber slices, and red onion to the bowl. Toss everything together and let rest for at least 30 minutes.
  5. Fold in the fresh basil leaves just before serving.

Notes

Enjoy the salad the same day for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.