Italian Panzanella Salad
Transform your mealtime with the vibrant and rustic Italian Panzanella Salad, a Tuscan-inspired dish that’s as delicious as it is simple to prepare. Perfect for making use of day-old bread, this classic bread salad combines golden, toasty cubes of ciabatta or sourdough with juicy ripe tomatoes, crisp cucumber, and aromatic fresh basil. Tossed in a zesty red wine vinaigrette and elevated with optional add-ins like creamy mozzarella or briny capers, every bite is a delightful medley of textures and bold Mediterranean flavors. Ideal for summer gatherings, weeknight dinners, or as a light yet satisfying lunch, this make-ahead salad only gets better as the ingredients meld together. Ready in just 20 minutes, this crowd-pleaser is a fresh, tangy, and wholesome way to embrace the essence of Italian cuisine!
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Recipe Information
Ingredients
- 4 cups crusty bread (day-old or stale, such as ciabatta or sourdough), cut into 1-inch cubes
- 4 cups ripe tomatoes, chopped into bite-sized pieces
- 1 large cucumber, peeled and sliced into half-moons
- 1 small red onion, thinly sliced
- 0.5 cup fresh basil leaves, torn
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons capers (optional), drained
- 8 ounces mozzarella or burrata cheese (optional), torn into small pieces
Instructions
Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast in the oven for about 5 minutes, or until they are dry and slightly golden. Let the bread cool completely.
In a large mixing bowl, combine the chopped tomatoes and their juices, cucumber slices, red onion, and torn basil leaves.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the vinaigrette.
Add the toasted bread cubes to the mixing bowl with the vegetables. Pour the vinaigrette over the top and toss everything together until the bread is evenly coated and begins to soak up the juices.
Let the salad sit for 20–30 minutes at room temperature to allow the flavors to meld. Toss occasionally to ensure even absorption of the dressing.
If using, gently fold in the capers and mozzarella or burrata just before serving.
Serve the panzanella salad at room temperature. Garnish with extra fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
