Bread Panzanella Salad: The Best Easy 25-Minute Summer Recipe
A rustic Tuscan bread salad made with golden toasted cubes of bread, juicy ripe tomatoes, crisp cucumbers, and fresh basil, all tossed in a vibrant olive oil and vinegar dressing. Perfect for summer gatherings or as a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 4 cups rustic bread, preferably day-old, cut into 1-inch cubes
- 4 large ripe tomatoes, diced
- 1 cucumber, peeled and sliced into half-moons
- 1 small red onion, thinly sliced
- 1 yellow bell pepper, diced
- ½ cup fresh basil leaves, torn
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, finely minced
- Salt and freshly cracked black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet, drizzle lightly with olive oil, and toast for 10–12 minutes until golden and crisp.
2. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, salt, and freshly cracked black pepper to create the dressing.
3. In a large bowl, combine diced tomatoes, cucumber, red onion, and yellow bell pepper. Let sit briefly so the tomatoes release their juices.
4. Add the toasted bread cubes to the bowl and pour the dressing over the mixture. Toss thoroughly to allow the bread to absorb the flavors.
5. Gently fold in the torn fresh basil leaves.
6. Let the salad rest for 20–30 minutes at room temperature before serving to allow the flavors to meld.
Notes
Use day-old bread for best texture, as it absorbs the dressing without becoming overly soggy.
If serving later, add the basil just before serving to maintain freshness.
You can substitute balsamic vinegar for a slightly sweeter flavor.
Best enjoyed the same day it is made.
Find it online: https://cookingwithramsay.com/bread-panzanella-salad/