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Summer Panzanella

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Summer panzanella is a fresh and rustic Italian bread salad made with juicy tomatoes, crisp vegetables, toasted bread, and a light vinaigrette, perfect for warm-weather meals.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad

Ingredients

Scale
  • 4 cups crusty bread (ciabatta or sourdough), cubed
  • 3 cups ripe tomatoes, chopped
  • 1 cup cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 tablespoons vinegar
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C) and spread bread cubes on a baking sheet.
  2. Toast bread for 8–10 minutes until golden and slightly crisp, then let cool.
  3. Chop tomatoes, slice cucumber, and thinly slice red onion.
  4. Tear fresh basil leaves and place all vegetables in a large bowl.
  5. In a small bowl, whisk olive oil, red wine vinegar, garlic, salt, and pepper.
  6. Add toasted bread to the vegetables.
  7. Pour the vinaigrette over the salad and toss gently to combine.
  8. Let the salad sit for 15–20 minutes before serving.
  9. Serve at room temperature and enjoy.

Notes

  • Use slightly stale or toasted bread to avoid sogginess.
  • Choose ripe, flavorful tomatoes for the best taste.
  • Do not overdress the salad.
  • Let the salad rest to absorb flavors.
  • Add dressing just before serving for better texture.

Nutrition

Find it online: https://recipeshots.com/summer-panzanella/