Panzanella Salad
A rustic Tuscan celebration of summer. Day-old bread soaks up a bright vinaigrette and mingles with juicy ripe tomatoes, crisp cucumber, and fresh basil. It's the kind of hearty, no-waste salad that turns a simple meal into something special — best enjoyed outdoors with a glass of chilled white wine.
For 4 servings
- bake · ~10 min
Toast the bread.
1.Preheat the oven to 375°F (190°C).2.Spread torn bread chunks on a baking sheet and drizzle with 2 tbsp olive oil.3.Toss to coat and bake until lightly golden and crisp (8-10 minutes).4.Remove and let cool completely.TIPThe bread should be dry and crisp, not browned — it needs to absorb the dressing without going mushy. - mix · ~2 min
Make the vinaigrette.
1.In a small bowl, whisk together 3 tbsp olive oil, red wine vinegar, minced garlic, salt, and black pepper.2.Whisk until well emulsified. - prep · ~10 min
Salt the tomatoes.
Place the halved cherry tomatoes in a colander set over the large mixing bowl. Sprinkle with a pinch of salt and let them sit for 10 minutes. The salt draws out the juices, which will become part of the dressing.
TIPDon't skip this step — the extracted tomato juices are what make the dressing deeply flavorful. - assemble · ~2 min
Assemble the salad.
1.Remove the colander with tomatoes. The bowl beneath now holds the precious tomato juices.2.Whisk the prepared vinaigrette directly into the tomato juices.3.Add the toasted bread chunks, salted tomatoes, sliced cucumber, and sliced red onion to the bowl.4.Toss everything well until the bread starts absorbing the dressing. - rest · ~30 min
Let the salad rest.
Cover the bowl and let it sit at room temperature for at least 30 minutes. The bread absorbs the dressing and tomato juices, turning tender and packed with flavor without disintegrating.
TIPRoom temperature is essential — refrigeration dulls the flavor and hardens the olive oil. - garnish · ~1 min
Finish with fresh basil and serve.
1.Just before serving, fold in the torn basil leaves.2.Give the salad a final gentle toss and adjust salt and pepper if needed.3.Spoon into bowls and serve at room temperature.TIPAdd basil at the very end so it stays vibrant and doesn't wilt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old rustic bread so it holds its shape when soaked with dressing.
- 2Toast the bread until just golden, not dark—it needs to absorb moisture without turning mushy.
- 3Salt the tomatoes in a colander to extract their juice; reserve that juice for the dressing.
- 4Let the assembled salad rest at room temperature for at least 30 minutes for best texture and flavor.
- 5Add fresh basil leaves only at the very end to keep them bright and un-wilted.
- 6Serve immediately after resting—this salad does not keep well once dressed.
Adapt it for your goals.
High-protein
Add 200g of drained canned chickpeas or 150g of torn fresh mozzarella for extra protein and creaminess that pairs well with the tangy vinaigrette.
low oilLow-oil
Reduce the olive oil in the vinaigrette to 2 tbsp and add 1-2 tbsp of the reserved tomato juice to keep the salad moist without the extra fat.
veganVegan
The recipe is already vegan as written, but for extra umami, add 2 tbsp of capers or a handful of chopped Kalamata olives.
gluten freeGluten-free
Replace the bread with 400g of gluten-free crusty bread or roasted cubes of potato for a similar texture without gluten.
jainJain
Omit the onion and garlic, and use a pinch of asafoetida (hing) in the vinaigrette for a gentle onion-garlic flavor that aligns with Jain dietary restrictions.
Why this is on our healthy list.
Rich in Lycopene
Cherry tomatoes provide lycopene, a powerful antioxidant linked to heart health, especially when consumed with olive oil which aids absorption.
Heart-Healthy Fats
Extra-virgin olive oil is a source of monounsaturated fats that support cardiovascular health and reduce inflammation.
Hydrating Vegetables
Cucumber and tomatoes are high in water content, helping to keep you hydrated and supporting digestion.
Low-Calorie Base
Despite the bread, this salad is relatively low in calories per serving, making it a satisfying yet light meal option.
Good Source of Fiber
Day-old whole-grain bread and fresh vegetables contribute dietary fiber for improved digestive health.
Frequently asked questions
Fresh bread is too soft and will turn mushy when tossed with dressing. Day-old or slightly stale bread is essential for the right texture—it soaks up liquid without falling apart.
