Tomato and Cucumber Panzanella

A rustic and flavorful Italian bread salad that celebrates summer produce with ripe tomatoes, crisp cucumbers, and crusty bread soaked in a light vinaigrette. It's a perfect way to use up day-old bread and enjoy fresh, vibrant flavors.

• Prep time: 15 minutes
• Cook time: 8 minutes
• Total time: 23 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: Mediterranean

Ingredients

• 6 cups day-old crusty bread, cut into 1-inch cubes
• 2 pounds ripe tomatoes, chopped
• 1 English cucumber, seeded and diced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup pitted Kalamata olives

Instructions

1. Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons of olive oil, oregano, salt, and pepper on a baking sheet. Toast for 10-15 minutes, or until golden brown and crisp.
2. In a large bowl, combine the chopped tomatoes, diced cucumber, and thinly sliced red onion.
3. Add the toasted bread cubes and torn basil leaves to the vegetable mixture.
4. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
5. Pour the dressing over the salad ingredients.
6. Gently toss everything together until well combined. If using, add the Kalamata olives.
7. Let the panzanella sit for at least 15-20 minutes at room temperature to allow the bread to absorb the juices and flavors before serving.

Tips

• Use day-old, sturdy bread like ciabatta or baguette for the best texture; it will absorb the dressing without becoming mushy.
• Let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld and the bread to soften slightly.
• Use the ripest, most flavorful tomatoes you can find for the best taste.

Frequently Asked Questions

How should I store leftover panzanella?

Panzanella is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The bread will become softer over time.

Can I use fresh bread instead of day-old bread?

It's highly recommended to use day-old or slightly stale bread. Fresh bread will become too soggy when it absorbs the dressing.

What other ingredients can I add to this panzanella?

You can add grilled chicken, fresh mozzarella balls, capers, or roasted bell peppers to enhance the salad.