Toasted Panzanella
Transform your stale bread into a gourmet delight with this irresistible Toasted Panzanella, a vibrant twist on the classic Italian bread salad. Featuring golden, oven-toasted cubes of sourdough or ciabatta, this recipe combines the crunch of perfectly crisped bread with a medley of fresh cherry tomatoes, sliced cucumbers, red onion, and diced red bell peppers. A generous handful of torn basil leaves and briny capers adds bursts of flavor, while a zesty red wine vinaigrette infused with garlic and Dijon mustard ties it all together. Ready in just 25 minutes, this easy salad lets the bread soak up the bright, tangy dressing while maintaining a delightful texture. Perfect for summer picnics or a quick, elegant side dish, this Toasted Panzanella is a crowd-pleaser—especially when finished with optional shavings of Parmesan cheese.
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Recipe Information
Ingredients
- 6 cups (cut into 1-inch cubes) crusty bread (e.g., sourdough or ciabatta)
- 4 tablespoons olive oil
- 2 cups cherry tomatoes (halved)
- 1 large cucumber (sliced into half-moons)
- 1 small red onion (thinly sliced)
- 1 medium red bell pepper (diced)
- 1 cup (loosely packed) fresh basil leaves (torn)
- 2 tablespoons capers (drained)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional, shaved for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the bread cubes on the baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly, then arrange in a single layer.
Toast the bread cubes in the oven for 8-10 minutes, stirring halfway through, until they are golden and crisp. Remove from the oven and set aside to cool.
In a large salad bowl, combine the cherry tomatoes, cucumber slices, red onion, diced red bell pepper, torn basil leaves, and capers.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
Add the toasted bread cubes to the salad bowl with the vegetables.
Pour the vinaigrette over the salad and toss gently to combine all ingredients and coat the bread with the dressing. Let the salad sit for 10-15 minutes to allow the flavors to meld and for the bread to soak up some of the dressing.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve immediately, garnished with shaved Parmesan cheese if desired.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 518 mg | 11% | |
*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.
