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Ultimate Easy & Classic Panzanella Salad with a Perfect Tangy Vinaigrette

Close-up of a serving of panzanella salad featuring toasted bread cubes, cherry tomatoes, red onion, and herbs.
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This classic Panzanella Salad recipe creates a satisfying Italian bread salad by balancing juicy heirloom tomatoes with perfectly soaked, crusty bread cubes and a bright, tangy vinaigrette. It is a simple, refreshing summer side dish perfect for gatherings.

Ingredients

Scale
  • 1 pound ripe heirloom tomatoes, cut into chunks
  • 1 large cucumber, seeded and chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1 loaf (about 1 pound) day-old crusty bread (sourdough works well), cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil, plus more for toasting
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the bread: Toss the bread cubes with 1/4 cup of olive oil on a baking sheet. Toast in an oven preheated to 375°F (190°C) for 10 to 15 minutes, turning once, until lightly golden and crisp. Set aside to cool slightly.
  2. Make the vinaigrette: In a small bowl, whisk together the remaining 1/4 cup olive oil, red wine vinegar, Dijon mustard, minced garlic, and oregano. Season with salt and pepper.
  3. Combine vegetables: In a large bowl, gently combine the chopped tomatoes, cucumber, and sliced red onion.
  4. Dress the vegetables: Pour half of the vinaigrette over the vegetables and toss gently. Let this mixture sit for 10 minutes so the tomatoes release their juices.
  5. Assemble the salad: Add the toasted bread cubes to the bowl with the vegetables. Pour the remaining vinaigrette over the bread and toss everything together until the bread begins to absorb the liquid and flavors.
  6. Finish and serve: Gently fold in the torn basil leaves. Taste and adjust seasoning if needed. Serve the Panzanella Salad immediately for a crisp texture, or let it rest for up to 30 minutes for softer, more integrated bread.

Notes

  • For a smoky flavor, grill the bread cubes instead of toasting them in the oven. Brush the bread slices with olive oil and grill over medium heat until marked and crisp.
  • Use the best quality, ripest tomatoes you can find; they provide the essential moisture for this Italian bread salad.
  • If you prefer a creamier texture, you can add 4 ounces of fresh mozzarella balls (bocconcini) to the final toss.

Nutrition

Find it online: https://pureplatepath.com/panzanella-salad-easy-classic-recipe/