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A vibrant Panzanella salad with tomatoes, cucumbers, and crusty bread

Panzanella Salad

A fresh and flavorful Italian salad combining stale bread, ripe tomatoes, and vibrant vegetables, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cubed stale bread Use sourdough or ciabatta for extra flavor.
  • 4 whole ripe tomatoes, diced Choose firm tomatoes for the best texture.
  • 1 whole cucumber, diced Peeling is optional depending on preference.
  • 1 whole red onion, thinly sliced Red onion adds a nice crunch.
  • 1 whole bell pepper, diced Any color bell pepper works well.
  • 1/4 cup fresh basil leaves, torn Use fresh basil for best flavor.
Dressing
  • 1/4 cup red wine vinegar Adjust to taste for more acidity.
  • 1/2 cup extra virgin olive oil Use high-quality olive oil for best results.
  • to taste Salt and pepper Season to preference.

Method
 

Preparation
  1. Start by cubing your stale bread into bite-sized pieces. If the bread isn’t stale enough, you can dry it out in a toaster or oven at a low temperature.
  2. Dice the tomatoes, cucumber, and bell pepper. Thinly slice the red onion for a nice crunch in every bite.
Combining
  1. In a large bowl, combine the cubed bread, diced vegetables, and torn basil.
Dressing
  1. In a small bowl or jar, mix together the red wine vinegar, extra virgin olive oil, salt, and pepper. Shake well to incorporate.
  2. Pour the dressing over the salad mixture and toss gently to combine. Let the salad sit for at least 10-15 minutes to allow flavors to meld.
Serving
  1. Serve at room temperature for the best flavors!

Notes

Let guests dress their own salad if serving at a gathering to avoid soggy bread. Store leftovers in an airtight container in the refrigerator for up to 2 days.