Italian Panzanella Salad

Summer Panzanella Salad with Basil Vinaigrette

Italian Panzanella Salad

Panzanella salad offers a taste of Tuscan summer in every bite. This easy recipe features plump tomatoes, crisp cucumbers, and fresh basil, all tossed in a red-wine and Dijon vinaigrette and finished with golden baked bread cubes for a chewy yet crispy treat. Level up your lunch game with this vibrant, fragrant, and flavorful salad.

Course Lunch, Sides

Cuisine Italian

Diet Vegetarian

Recipe Type Bridal Shower, Easter, Garden Harvest, Healthy Choices, Meal Prep, Salads, Served Cold, Summer, Vegetables

Skill Level Easy

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 420kcal

Author Angela G.

Equipment

salad bowl

Ingredients

Croutons

12 oz sturdy bread cubed
4 tablespoon olive oil
1 teaspoon salt and pepper more or less to taste

Salad

2 tablespoon fresh basil chopped
16 oz tomatoes grape, cherry, or vine
½ red onion quartered and cut into ½ inch cubes
1 English cucumber cubed (core to remove seeds if desired)

Dressing

⅓ cup olive oil or avocado or grapeseed oil
½ teaspoon salt and pepper, each more to less to taste
¼ cup red wine vinegar
2 tablespoon Dijon Mustard
2 teaspoon garlic paste or fresh grated
1 tablespoon basil fresh or dried

Instructions

Make croutons. Prep a baking sheet with cooking spray and aluminum foil.
Toss cubed bread with salt, pepper, and olive oil on your baking sheet and bake for 10-15 minutes at 400ºF. Toss halfway through.
Pieces should be golden brown and dried through. Allow to completely cool.
Make dressing. In a jar or measuring cup, mix together all dressing ingredients and set aside.
Prepare salad. In another large bowl add the rest of your salad ingredients and toss. Next, toss in your cooled bread until fully mixed.
Assemble salad. Drizzle on half of the dressing and toss. Serve the rest of the dressing to drizzle on top or for individual servings.

Notes

You can bake the bread and the dressing up to 3 days before serving. Do not add dressing and vegetables to bread until ready to serve.
You can use your preferred tomatoes. Truly, any type or tomato will work great in this recipe. A variety of colors add to the beauty of this salad.
Sourdough, ciabatta, or a baguette all work well for the bread cubes.
Bake bread for less time if you like a little chewiness to your crouton, more time if prefer them more dry and crunchy.

Nutrition