Summer Tomato Panzanella
A refreshing Italian bread salad with ripe tomatoes, cucumbers, and basil, perfect for summer.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 cups stale crusty bread, torn into bite-sized pieces
- 4 large ripe tomatoes, chopped
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Prepare the bread: If your bread isn't stale, toast the torn pieces in a 350°F (175°C) oven for about 10 minutes until slightly crispy. Let cool.
Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper.
Combine vegetables: In a large bowl, mix the chopped tomatoes, sliced cucumber, red onion, and torn basil leaves.
Add bread: Gently fold the toasted bread pieces into the vegetable mixture.
Dress the salad: Pour the dressing over the bread and vegetables. Toss gently to coat everything evenly.
Let it rest: Allow the salad to sit for at least 10 minutes before serving to let the flavors meld and the bread absorb the dressing.
Serve: Garnish with additional basil leaves if desired and enjoy immediately.
Chef's Tips
- Bread Choice: Use a rustic, crusty bread like ciabatta or sourdough for the best texture.
- Tomato Tip: Heirloom tomatoes add great flavor and color variation to the dish.
- Make Ahead: You can prepare the vegetables and dressing ahead, but add the bread just before serving to maintain texture.
- Extra Flavor: Add capers or olives for a briny twist.
- Protein Boost: Top with grilled chicken or shrimp to make it a complete meal.
