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Close-up of Panzanella with golden toasted bread cubes, ripe red and yellow tomatoes, cucumber rounds, basil leaves, and thin red onion, glistening with vinaigrette.

Panzanella Salad

An easy panzanella salad for 4: toasted day-old ciabatta, ripe tomatoes, cucumber, red onion, and basil tossed with a bright lemon–EVOO vinaigrette (no alcohol). Dress in stages for a no-soggy-bread Italian bread salad that’s fresh, crunchy, and weeknight-ready. Perfect as a summer side or light lunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Italian, Mediterranean, Tuscan
Calories: 450
Ingredients Method

Ingredients
  

  • 250 –300 g day-old ciabatta or sourdough torn into 2–3 cm chunks (about 5 cups)
  • 700 g ripe tomatoes chopped (about 5 medium)
  • 1 large cucumber halved and sliced
  • 1/2 small red onion thinly sliced
  • 1 cup fresh basil leaves torn
  • 1 –2 Tbsp capers or 1/3 cup pitted Kalamata olives optional
Dressing (no alcohol):
  • 1/3 cup extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 small garlic clove grated or minced
  • 1 tsp Dijon mustard optional
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper

Method
 

  1. Heat a large skillet. Toss bread with 1–2 Tbsp olive oil and a pinch of salt. Toast until golden and crisp. Let cool.
  2. Put tomatoes in a bowl. Add a good pinch of salt. Stir and let stand 5 minutes to release juices.
  3. Whisk dressing: olive oil, lemon juice, garlic, Dijon (if using), salt, and pepper.
  4. Add cucumber, onion, basil, and capers/olives to the tomatoes.
  5. Add bread and half the dressing. Toss well. Taste.
  6. Add more dressing and salt/pepper as needed. Rest 2–3 minutes. Serve.