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
- Prep Ingredients: Cut stale bread into cubes, chop heirloom tomatoes and cucumber, thinly slice red onion
- Combine Base: In large bowl, mix cubed bread with chopped tomatoes, cucumbers, onions, and torn basil leaves
- Make Dressing: In small bowl or jar, whisk together olive oil and red grape vinegar, season with salt and pepper
- Dress Salad: Pour dressing over salad mixture and gently toss until everything is well coated
- 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