How to Make THE BEST Panzanella

How to Make THE BEST Panzanella

This simple, healthy Tuscan bread salad recipe is made with the sweetest ripe tomatoes, chunks of cucumber, slivered onion, and capers with a zesty vinaigrette and fresh basil, perfect for summertime eats.

Course Salad

Cuisine Italian

Keyword panzanella, salad, bread salad

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 203kcal

Ingredients

1/2 cup plus 2 tablespoons extra virgin olive oil , divided
3 garlic cloves , divided
6 cups 1-inch cubed sourdough bread
1 1/2 pounds tomatoes , any ripe, sweet tomato works, cut into 1-inch pieces
1/2 English cucumber seeded and cut into 1/2-inch pieces
1/2 cup slivered red onion
2 tablespoons capers
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves , roughly torn or thinly sliced

Instructions

Add 2 tablespoons of olive oil to a large skillet with 1 clove slivered garlic. Bring to medium heat, cooking the garlic until it becomes fragrant and golden, then remove the garlic slivers from the oil and discard. Add the cubed sourdough to the skillet and toss to coat. Cook the bread until golden, about 5 minutes, then transfer to a plate and set aside to cool.
In a large bowl, add the tomatoes, cucumbers, red onion, and capers with the cooled bread. In a small bowl, add the olive oil, red wine vinegar and use a garlic press to add the remaining garlic cloves into the bowl with the kosher salt and freshly ground black pepper. Whisk well and pour over the tomato mixture. Add the basil and toss to combine. Let stand at room temperature for 20-30 minutes before serving. This salad is best served the day it's made.

Nutrition