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Fresh Panzanella Summer Bread Salad Recipe with Heirloom Tomatoes

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A quick and easy summer bread salad featuring day-old rustic bread, vibrant heirloom tomatoes, fresh herbs, and a tangy red wine vinegar dressing. Perfect for summer gatherings and a delicious way to use day-old bread.

Ingredients

Scale
  • 4 cups rustic bread, torn into 1-inch pieces (day-old sourdough or country loaf works best)
  • 3 cups heirloom tomatoes, chopped (a mix of colors and sizes)
  • 1 small cucumber, peeled and sliced thin
  • 1/2 small red onion, thinly sliced (optional soak in cold water to mellow)
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh parsley, chopped (flat-leaf preferred)
  • 1/4 cup capers, drained (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Bread: Tear rustic bread into 1-inch chunks. Spread evenly on a baking sheet. Toast in a preheated oven at 350°F (175°C) for about 10 minutes until golden and crisp but not burnt. Alternatively, toast bread cubes in a dry skillet over medium heat, stirring often for 5–7 minutes.
  2. Chop the Vegetables: Chop heirloom tomatoes into bite-sized pieces. Peel and slice cucumber thinly. Slice red onion into thin rings and soak in cold water for 10 minutes if desired, then drain.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste.
  4. Assemble the Salad: In a large bowl, combine toasted bread cubes, tomatoes, cucumber, red onion, torn basil, chopped parsley, and capers if using. Pour dressing over and toss gently but thoroughly.
  5. Rest and Serve: Let the salad sit at room temperature for 15 to 20 minutes before serving to allow bread to absorb flavors and soften slightly. Toss again before serving.

Notes

Use day-old bread or toast fresh bread cubes to prevent sogginess. Let salad rest 15-20 minutes before serving for best flavor absorption. Adjust dressing quantity to avoid soggy bread. Fresh herbs should be added just before serving to prevent wilting. Capers are optional and add a salty tang. For gluten-free, substitute bread with gluten-free bread or crumbled cornbread.

Nutrition

Keywords: panzanella, summer salad, bread salad, heirloom tomatoes, rustic bread, easy salad, vegetarian, gluten-free option

Find it online: https://islatable.com/fresh-panzanella-summer-bread-salad-recipe-with-heirloom-tomatoes-easy-and-delicious/