Imagine a salad that doesn’t suck. Shocking, right? This Summer Tomato Basil Panzanella Salad is the answer to your “healthy but actually tasty” prayers.

Juicy tomatoes, crispy bread, and fresh basil come together like a culinary Avengers team. No soggy lettuce, no bland dressing—just flavor explosions.

If you’ve ever skipped a salad for a burger, this recipe will change your life.

Or at least your lunch.

Why This Recipe Slaps

Panzanella is the Italian way of turning stale bread into gold. The bread soaks up the tangy dressing while staying slightly crunchy. The tomatoes?

Sweet, acidic, and perfect. Basil adds that fresh punch, and a hint of garlic makes everything better. It’s a texture and flavor masterpiece that takes minimal effort.

Plus, it’s basically a bread salad—so you’re welcome.

Summer Tomato Basil Panzanella Salad

Recipe by Wendy CarterCourse: Salad, Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

4 cups stale crusty bread, cubed (ciabatta or sourdough works best)
2 lbs ripe tomatoes, chopped (heirloom if you’re fancy)
1/2 cup fresh basil, torn
1/4 cup red onion, thinly sliced
1/3 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/2 cup cucumber, diced (for extra crunch)

Step-by-Step Instructions

Toast the bread: Heat a skillet over medium heat, toss bread cubes with olive oil, and toast until golden-brown for about 5 minutes. Let cool.
Chop everything: Dice tomatoes, basil, and red onion, adding cucumber if desired.
Make the dressing: Whisk olive oil, red wine vinegar, garlic, salt, and pepper. Adjust seasoning to taste.
Combine: In a large bowl, toss bread, tomatoes, basil, and onion with dressing, letting it sit for 10 minutes to absorb flavors.
Serve: Garnish with extra basil and serve.
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Storage Instructions

This salad is best eaten fresh, but if you must store it, keep it in an airtight container in the fridge for up to 1 day. The bread will get soggy, though—so maybe just eat it all now.

Why This Recipe Is a Win

It’s quick, fresh, and uses simple ingredients.

You get carbs, veggies, and healthy fats in one bowl. It’s also customizable—add cheese, protein, or whatever else makes you happy. Plus, it’s a great way to use up stale bread.

Waste not, want not.

Nutrition Facts (Per Serving)

Calories: 250
Fat: 14g
Carbs: 28g
Protein: 5g
Fiber: 3g
Sugar: 6g

Common Mistakes to Avoid

Using fresh bread: Stale bread soaks up dressing without turning to mush. Fresh bread = sad salad.
Over-dressing: Start with half the dressing, then add more if needed. Nobody likes a soggy Panzanella.
Skimping on salt: Tomatoes need salt.
Don’t be shy.

Alternatives

Bread: Gluten-free? Use toasted GF bread or even chickpeas for crunch.
Veggies: Add bell peppers, olives, or avocado for extra flavor.
Protein: Toss in mozzarella, grilled chicken, or chickpeas to make it a meal.

FAQ

Can I make this ahead of time?

Yes, but only a few hours ahead. The bread will soften over time, so if you prefer crunch, add it right before serving.

What if I don’t have red wine vinegar?

Use balsamic or white wine vinegar instead.

Just avoid plain white vinegar—it’s too harsh.

Can I use dried basil?

Technically yes, but fresh basil is 1000% better. Dried basil belongs in spice racks, not this salad.

Is this vegan?

Yep! Just double-check your bread ingredients to be safe.

Final Thoughts

This Summer Tomato Basil Panzanella Salad is the ultimate proof that salads don’t have to be boring.

It’s fresh, flavorful, and foolproof. Plus, it’s a great flex for your next picnic or BBQ. Make it, eat it, thank us later.

Perfect Summer Side Dish: Tomato Basil Panzanella

Why This Recipe Slaps