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Rustic Panzanella Summer Salad


  • Author: Jennie Graham
  • Total Time: 45 minutes
  • Yield: 15-20 minutes before serving 1x

Description

A delicious and easy recipe for Rustic Panzanella Summer Salad that you’ll love making at home.


Ingredients

Scale
  • 4 cups stale ciabatta bread, cubed
  • 3 cups heirloom tomatoes, chopped
  • 1 cup cucumber, diced
  • 1/2 cup red onion, sliced
  • 1 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red grape vinegar
  • Salt and pepper to taste

Instructions

  1. Prep Ingredients: Cut stale bread into cubes, chop heirloom tomatoes and cucumber, thinly slice red onion
  2. Combine Base: In large bowl, mix cubed bread with chopped tomatoes, cucumbers, onions, and torn basil leaves
  3. Make Dressing: In small bowl or jar, whisk together olive oil and red grape vinegar, season with salt and pepper
  4. Dress Salad: Pour dressing over salad mixture and gently toss until everything is well coated
  5. Rest and Serve: Let salad sit for 15-20 minutes before serving to allow flavors to meld properly

Notes

  • Use day-old bread for best texture – fresh bread becomes too soggy while overly stale bread won’t absorb flavors properly
  • Salt your tomatoes separately for 10 minutes before adding to draw out extra juices and concentrate flavors
  • Tear basil leaves by hand instead of cutting to prevent bruising and maintain optimal flavor release
  • Serve at room temperature for best flavor development and textural contrast between ingredients
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 185 calories
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Rustic Panzanella Summer Salad, recipe, homemade, cooking, food, easy recipe