Fresh Panzanella Bread Salad
A quick and easy vibrant summer salad featuring toasted ciabatta bread, ripe tomatoes, fresh basil, and a tangy vinaigrette. Perfect for warm-weather meals and gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 4 cups day-old ciabatta bread, cut into 1-inch cubes
- 3 large ripe tomatoes, diced
- 1 small red onion, thinly sliced
- 1 cucumber, peeled and diced
- 1 cup fresh basil leaves, torn
- 1/4 cup capers (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). Spread the ciabatta bread cubes evenly on a baking sheet. Toast in the oven for about 10-12 minutes, turning halfway through, until golden and crisp but not hard.
- Prepare the vegetables while the bread toasts. Dice the ripe tomatoes and cucumber, and thinly slice the red onion. Soak the onion slices in ice water for 10 minutes if you want a milder flavor, then drain.
- Make the dressing by whisking together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, combine the toasted bread cubes, chopped tomatoes, cucumber, red onion, and capers if using. Pour the dressing over and toss gently but thoroughly to coat every piece.
- Tear the basil leaves and sprinkle them on top, then give everything one last gentle toss.
- Let the salad rest for 10 minutes to allow the bread to absorb the dressing and the flavors to meld.
Notes
Use day-old or slightly stale bread to prevent sogginess. Toast bread evenly to a golden crust without burning. Let the salad rest for 10 minutes before serving to meld flavors. If bread is very fresh, toast longer. To revive leftovers, drizzle olive oil and toss before serving.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 220
- Sugar: 5
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
Keywords: panzanella, bread salad, summer salad, Italian salad, fresh basil, toasted bread, tomato salad, easy salad recipe