Description
This Panzanella Salad recipe is a classic Italian bread salad bursting with fresh flavors. Crispy cubes of bread are combined with juicy tomatoes, crunchy cucumbers, and fragrant herbs, all tossed in a tangy vinaigrette. It’s a perfect dish for summer gatherings or a light lunch.
Ingredients
Scale
Crispy Bread Cubes:
- 4 cups crusty bread (cut into 1-inch cubes)
- 2 tablespoons olive oil (for toasting bread)
Salad:
- 2 large ripe tomatoes (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced into half-moons)
- 1/4 red onion (thinly sliced)
- 1/4 cup fresh basil leaves (torn)
- 1/4 cup fresh parsley (chopped)
Dressing:
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat oven to 375°F.
- Toast the bread: Spread bread cubes on a baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and bake for 10–12 minutes until golden and crisp. Let cool.
- Make the dressing: Whisk together red wine vinegar, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Assemble the salad: In a large bowl, combine toasted bread cubes, tomatoes, cucumber, red onion, basil, and parsley. Drizzle with the dressing and toss gently to coat.
- Let it sit: Allow the salad to sit for 20–30 minutes at room temperature to allow the flavors to meld.
Notes
- Use day-old bread for best texture.
- Add mozzarella or olives for variation.
- This salad is best served fresh but can be made a few hours ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
