Panzanella Salad
A classic Tuscan bread salad bursting with juicy tomatoes, crisp cucumbers, and fresh basil. Stale ciabatta soaks up a tangy red wine vinaigrette, turning a simple dish into a vibrant summer staple perfect for any meal.
For 4 servings
4 steps.
- 1
Step 1
- a.Toast the Bread
- b.Preheat your oven to 400°F (200°C).
- c.Place the bread cubes on a large baking sheet.
- d.Drizzle with 2 tablespoons of the extra virgin olive oil and sprinkle with a pinch of sea salt and black pepper. Toss to coat evenly.
- e.Bake for 10-15 minutes, tossing halfway through, until the cubes are golden brown and crisp on the outside. Set aside to cool completely.
- 2
Step 2
- a.Prepare Vegetables and Vinaigrette
- b.While the bread is toasting and cooling, prepare the vegetables. In a large salad bowl, combine the chopped tomatoes, cucumber, and thinly sliced red onion.
- c.In a separate small bowl or jar, prepare the vinaigrette. Whisk together the remaining olive oil, red wine vinegar, minced garlic, Dijon mustard, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper until well emulsified.
- 3
Step 3
- a.Combine and Marinate the Salad
- b.Once the bread cubes are completely cool, add them to the large bowl with the vegetables.
- c.Add the torn fresh basil leaves.
- d.Pour the prepared vinaigrette over the salad.
- e.Gently toss everything together until the bread and vegetables are evenly coated.
- 4
Step 4
- a.Rest and Serve
- b.Let the Panzanella sit at room temperature for at least 30 minutes, but no more than 1 hour. This crucial step allows the bread to absorb the dressing and the flavors to meld beautifully.
- c.Give the salad one final toss before serving to redistribute the dressing. Serve at room temperature.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the best quality, ripest summer tomatoes you can find. Their juice forms the base of the dressing and is key to the salad's flavor.
- 2Ensure the bread is toasted until very crisp and has cooled completely before adding it to the salad. This prevents it from becoming soggy too quickly.
- 3For a milder onion flavor, soak the sliced red onions in a bowl of cold water for 10 minutes, then drain thoroughly before adding to the salad.
- 4Do not refrigerate Panzanella before serving. Cold temperatures dull the flavor of fresh tomatoes.
Adapt it for your goals.
Protein Boost
Add a can of drained chickpeas, some fresh mozzarella balls (bocconcini), or a handful of flaked canned tuna in olive oil for a more substantial meal.
Briny FlavorsBriny Flavors
Incorporate 2 tablespoons of capers (rinsed) or a few chopped anchovy fillets into the vinaigrette for a salty, umami kick.
Vegetable AdditionsVegetable Additions
Feel free to add other summer vegetables like chopped bell peppers (any color), celery, or Kalamata olives.
Herbaceous TwistHerbaceous Twist
Add other fresh herbs like parsley or oregano along with the basil for a more complex flavor profile.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain types of cancer.
Promotes Heart Health
Extra virgin olive oil is rich in monounsaturated fats and polyphenols, which help lower bad cholesterol (LDL) and reduce inflammation, supporting overall cardiovascular health.
High in Dietary Fiber
The combination of fresh vegetables and bread provides a good amount of dietary fiber, which is essential for healthy digestion, blood sugar regulation, and maintaining a feeling of fullness.
Boosts Hydration
Cucumbers and tomatoes have a high water content, which contributes to your daily hydration needs, especially beneficial during warmer months.
Frequently asked questions
One serving of this Panzanella Salad contains approximately 420-480 calories. The majority of the calories come from the extra virgin olive oil and the ciabatta bread.