Tomato Bread Salad, or Panzanella, is a rustic and flavorful Italian dish that highlights the fresh, juicy sweetness of ripe tomatoes combined with crusty bread that soaks up the delicious juices. Tossed with olive oil, vinegar, and fresh herbs like basil, this salad is a delightful balance of textures, with the softness of the tomatoes complementing the slight crunch of the bread. It’s a perfect summer dish, bursting with Mediterranean flavors and incredibly easy to prepare. Enjoy it as a light main dish, a side, or part of a picnic spread!
Ingredients
- 4 cups day-old crusty bread, cut into 1-inch cubes
- 4 large ripe tomatoes, diced
- 1/2 red onion, thinly sliced
- 1 cucumber, peeled and diced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: capers or olives for added flavor
Instructions
- Toast the bread (optional): If your bread is not quite stale, lightly toast the bread cubes in a 350°F (175°C) oven for about 10 minutes until they are crisp but not browned. Set aside to cool.
- Prepare the vegetables: In a large bowl, combine the diced tomatoes, sliced red onion, cucumber, and fresh basil.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Assemble the salad: Add the toasted or stale bread cubes to the vegetable mixture. Pour the dressing over the salad and toss well to combine, making sure the bread soaks up the tomato juices and dressing. Let the salad sit for about 10-15 minutes to allow the flavors to meld.
- Serve: Serve the salad at room temperature, garnished with extra basil or olives if desired.
This Tomato Bread Salad is a refreshing and hearty dish, perfect for showcasing the fresh flavors of summer with every bite!
