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How to Make THE BEST Panzanella

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Discover how to make THE BEST Panzanella, a refreshing Tuscan bread salad that embodies the vibrant flavors of summer. This colorful dish features ripe tomatoes, crisp cucumbers, and fragrant basil, all beautifully combined with toasted sourdough bread. Perfect for picnics, barbecues, or as a light meal, this panzanella is not only simple to prepare but also highly customizable—add your favorite seasonal vegetables or proteins to make it your own. With its delightful blend of textures and tastes, every bite will transport you to the sun-kissed landscapes of Italy.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 6 cups sourdough bread (cubed)
  • 1.5 pounds ripe tomatoes (cut into pieces)
  • 0.5 English cucumber (cut into pieces)
  • 0.5 cup slivered red onion
  • 2 tablespoons capers (optional)
  • 0.25 cup red apple vinegar
  • 0.5 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 0.5 cup fresh basil leaves

Instructions

  1. Toast the Bread: Heat olive oil and slivered garlic in a large skillet over medium heat until fragrant. Remove garlic and add cubed sourdough; toast until golden brown (about 5 minutes). Set aside to cool.
  2. Combine Ingredients: In a large bowl, mix together tomatoes, cucumber, red onion, and optional capers with the cooled bread.
  3. Make Dressing: In a small bowl, whisk together olive oil, red apple vinegar, minced garlic, salt, and pepper. Pour over the salad and toss gently with fresh basil.
  4. Let Rest: Allow the salad to sit at room temperature for 20-30 minutes before serving for best flavor.

Nutrition

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