Go Back
Embrace the vibrant flavors of summer with a delightful Sun-Kissed Tomato Basil Panzanella Salad. This fresh and colorful dish is not just a feast for the eyes but also a celebration of seasonal produce. Originating from Italy, Panzanella is a traditional salad that artfully combines crusty bread, ripe tomatoes, and an assortment of vegetables, creating a dish that is both satisfying and refreshing. Perfect for picnics, barbecues, or light lunches, this recipe showcases the best of what nature has to offer, making it a must-try for food lovers and health enthusiasts alike.

Tomato Basil Panzanella Salad

Capture the essence of summer with a vibrant Sun-Kissed Tomato Basil Panzanella Salad. This Italian classic combines crusty bread, juicy heirloom tomatoes, and fresh vegetables for a colorful, satisfying dish. Perfect for picnics or light lunches, it highlights the beauty of seasonal produce. With a simple, flavorful dressing, this wholesome salad is as nutritious as it is delicious, making it a must-try for food lovers looking to embrace summer flavors.
Print Recipe Pin Recipe

Ingredients
  

4 cups ripe tomatoes (a mix of heirloom and cherry varieties works beautifully), chopped

1 medium cucumber, diced into bite-sized pieces

1 small red onion, thinly sliced

1 bell pepper (choose red or yellow for sweetness), diced

2 cups of day-old rustic bread, cut into 1-inch cubes

1 cup fresh basil leaves, torn into pieces

½ cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey (optional, for a touch of sweetness)

Salt and freshly ground black pepper, to taste

¼ cup feta cheese (optional), crumbled for a delicious garnish

Instructions
 

Prepare the Bread: If you’re using fresh bread, preheat your oven to 375°F (190°C). Spread the bread cubes evenly on a baking sheet and drizzle lightly with olive oil. Toast in the oven for 10-12 minutes, or until the cubes are golden brown and crisp. Once toasted, remove from the oven and allow the bread to cool completely.

    Chop the Vegetables: In a large mixing bowl, add the chopped tomatoes, diced cucumber, thinly sliced red onion, and diced bell pepper. Gently toss the vegetables together, ensuring an even distribution of colors and flavors.

      Make the Dressing: In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (if using), and a generous pinch of salt and pepper. Continue whisking until the mixture is smooth and well combined.

        Combine the Ingredients: Add the cooled, toasted bread cubes to the bowl with the vegetables. Toss in the torn basil leaves as well. Drizzle the dressing over the top and gently mix everything together, ensuring the bread and vegetables are evenly coated in the dressing.

          Let the Salad Rest: Cover the bowl with plastic wrap and allow the panzanella salad to sit at room temperature for about 15-20 minutes. This resting period is crucial, as it allows the bread to soak up the flavors of the dressing and the juices from the vegetables while softening slightly.

            Garnish and Serve: Just before serving, if you wish, sprinkle crumbled feta cheese on top for added creaminess and flavor. Give the salad one last gentle toss before plating. Serve this vibrant panzanella salad as a refreshing side dish or a light meal on its own.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4-6