Tuscan Bread Salad Panzanella
Capture the essence of Italy with this vibrant and rustic Tuscan Bread Salad, also known as Panzanella. This classic summer dish transforms day-old crusty bread, like sourdough or ciabatta, into a wonderfully textured base that soaks up the juices of juicy heirloom or cherry tomatoes, crisp cucumbers, and sliced red onions. Tossed with a simple, garlicky red wine vinaigrette and fresh basil leaves, every bite bursts with Mediterranean flavor. Optional ingredients like capers add a briny kick, while creamy mozzarella or burrata elevate the dish to indulgent heights. Perfect for warm weather meals, this no-cook salad comes together in just 20 minutes and pairs beautifully with grilled meats or as a light stand-alone entree. Let it sit for a few minutes to allow the flavors to meld, then serve and savor this timeless Italian favorite!
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Recipe Information
Ingredients
- 4 cups, cubed day-old crusty bread (preferably sourdough or ciabatta)
- 2 cups, chopped heirloom or cherry tomatoes
- 1 medium, sliced cucumber (English or Persian)
- 1 small, thinly sliced red onion
- 1 cup, loosely packed fresh basil leaves
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove, minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon capers (optional)
- 8 ounces, torn or sliced mozzarella or burrata (optional)
Instructions
Start by toasting the bread cubes to achieve a golden, slightly crispy texture. If the bread is not quite stale, spread it on a baking sheet and toast in a 375°F (190°C) oven for 5–7 minutes. Set aside to cool.
In a large salad bowl, combine the chopped tomatoes, sliced cucumber, and thinly sliced red onion.
If using capers, add them to the bowl along with the fresh basil leaves. Tear the basil by hand for the best flavor release.
In a small bowl or jar, prepare the vinaigrette by whisking together the olive oil, red wine vinegar, minced garlic, salt, and black pepper until well emulsified.
Add the toasted bread cubes to the salad bowl along with the dressing. Toss everything gently to ensure the bread absorbs some of the juices while still maintaining its texture.
If desired, scatter torn pieces of mozzarella or burrata over the top of the salad for added creaminess.
Let the Panzanella rest for about 10–15 minutes to allow the flavors to meld. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 432 mg | 9% | |
*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.
