Description
This Summer Panzanella Salad combines juicy tomatoes, crusty bread, fresh basil, and a zesty vinaigrette for a vibrant and refreshing dish. It’s the perfect salad for warm-weather meals and backyard gatherings.
Ingredients
4 cups day-old crusty bread, cubed
2 cups cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup fresh basil leaves, torn
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
Salt and black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Spread bread cubes on a baking sheet and toast for 10–12 minutes until golden.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, and toasted bread.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
4. Pour vinaigrette over salad and toss gently.
5. Let the salad sit for 20 minutes to absorb the flavors.
6. Top with fresh basil and serve at room temperature.
Notes
Use heirloom tomatoes for added color and flavor.
Add mozzarella or avocado for a richer version.
Best enjoyed fresh, but you can store leftovers for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: panzanella salad, summer salad, bread salad, tomato cucumber salad