Panzanella: Tuscan Tomato & Bread Salad
This rustic Italian salad transforms stale bread into crispy-chewy croutons that soak up a bright tomato vinaigrette. Best made 30 minutes ahead so flavors meld.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Cut bread into 1-inch cubes and spread on a sheet pan.
Step 2
Toast bread in a 375°F oven for 8 minutes until golden and crispy.
Step 3
Cut tomatoes into 1-inch chunks and place in a large bowl.
Step 4
Slice red onion thinly and add to the bowl with tomatoes.
Step 5
Tear or chop basil and set aside separately.
Step 6
Whisk vinegar and olive oil in a small bowl; pour over tomatoes and onion.
Step 7
Season with salt and pepper, then add warm toasted bread.
Step 8
Toss gently until bread absorbs the juices, ~2 minutes.
Step 9
Fold in basil and let sit 20 minutes before serving for flavors to meld.
Tools you’ll need
- sheet pan
- oven
- large mixing bowl
- small mixing bowl
- whisk
- chef's knife
- cutting board
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