Panzanella Salad

Publish date:
Updated on
Panzanella Salad

Like an explosion of flavors, this Tuscan bread and tomato salad is perfect summer fare.

  • 8 ServingsServings


  • 8 cup cups:dense Mediterranean-style bread, cut in 1/2-inch cubes
  • 4 cup diced tomatoes
  • 2 cup diced cucumbers
  • 1/4 cup red onion, coarsely chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoon capers
  • 2 tablespoon red wine vinegar
  • 2 tablespoon basil, coarsely chopped
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper, or to taste


  1. Preheat oven to 375 F.
  2. Arrange bread cubes evenly on a baking sheet. Toast in the oven for 10-15 minutes or until slightly golden brown. Let cool. This step can be done a day or two in advance.
  3. In a large bowl, combine the toasted bread, tomatoes, cucumbers, onions, capers, oil, vinegar, basil, salt and pepper.
  4. Toss together to thoroughly combine. The salad can be prepared up to 1 hour before serving. Serve at room temperature.