Panzanella Salad with Tomato, Cucumber, and Basil

Why You’ll Love This Recipe

• Peak-summer flavor in every bite: juicy tomatoes, cool cucumber, and fragrant basil.
• A smart use for day-old bread—crisp edges meet tender, vinaigrette-soaked centers.
• Briny capers and a punchy red wine vinaigrette keep each forkful bright and balanced.
• Fast, flexible, and picnic-friendly; add torn mozzarella for extra richness.

Grocery List

• Produce: Tomatoes (about 1 lb), 1 English cucumber, 1 small red onion, 1 small garlic clove, fresh basil
• Dairy: Fresh mozzarella (8 oz; optional)
• Pantry: Rustic country bread or ciabatta, extra-virgin olive oil, red wine vinegar, Dijon mustard, capers, kosher salt, black pepper, sugar or honey (optional)

Full Ingredients

Toasted Bread

• 4 cups (8 oz/225 g) rustic country bread or ciabatta, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt

Salad

• 1 lb (450 g) ripe tomatoes, cored and cut into bite-size pieces (mix of heirloom and cherry if you like)
• 1 English cucumber (about 12 oz/340 g), halved lengthwise and sliced 1/4 inch thick
• 1/2 small red onion (about 3 oz/85 g), very thinly sliced
• 3 tbsp capers, drained and rinsed
• 1/2 cup loosely packed fresh basil leaves, torn
• 8 oz (225 g) fresh mozzarella, torn into bite-size pieces (optional)
• Flaky sea salt and more black pepper, to finish (optional)

Red Wine Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sugar or honey (optional, to round the acidity)

Step-by-Step Instructions

Step 1: Toast the bread

Heat the oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt on a sheet pan. Spread in a single layer and bake 10–14 minutes, stirring once, until crisp on the outside and lightly golden. Cool 5 minutes to set the crusty edges.

Step 2: Prep and season the vegetables

Place the cut tomatoes in a large mixing bowl and sprinkle with 1/2 tsp kosher salt. Toss and let stand 10 minutes to draw out their flavorful juices. Meanwhile, slice the cucumber into 1/4-inch half-moons. Thinly slice the red onion and soak in cold water for 10 minutes to mellow the bite; drain well and pat dry.

Step 3: Make the red wine vinaigrette

In a small bowl or jar, whisk together 1/4 cup olive oil, red wine vinegar, Dijon, garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the optional sugar or honey until emulsified. Whisk in 1 tbsp of the tomato juices from the bowl to give the dressing extra body and savoriness.

Step 4: Build the salad base

Add the cooled toasted bread to the tomatoes along with the cucumber, drained onion, and capers. Drizzle about two-thirds of the vinaigrette over the salad and toss thoroughly, ensuring the bread is lightly coated and beginning to drink up the juices.

Step 5: Rest for perfect texture

Let the salad stand at room temperature for 10–15 minutes. This brief rest allows the bread to soften at the center while keeping the edges pleasantly crisp. If the salad seems dry, add a spoonful of tomato juice from the bowl or a splash of olive oil.

Step 6: Finish and serve

Gently fold in the torn basil leaves and mozzarella (if using). Add the remaining vinaigrette and toss once more. Taste and adjust with more salt, pepper, or a touch more vinegar for brightness. Finish with a pinch of flaky sea salt if desired and serve at room temperature.

Pro Tips

• Day-old bread works best. If your bread is very fresh, toast it a minute or two longer so it can stand up to the dressing.
• Salt tomatoes early to create flavorful juices that become part of the dressing.
• Rinse capers to remove excess brine so the salad doesn’t skew too salty.
• Balance is key: add the last third of vinaigrette after the rest to adjust moisture and brightness.
• Use a mix of tomato varieties (heirloom + cherry) for color, texture, and sweet-acid complexity.

Variations

• Peach Panzanella: Add 2 ripe peaches (sliced) in place of some tomatoes for sweet-savory contrast.
• Mediterranean Twist: Add 1/2 cup pitted Castelvetrano olives and 4 chopped anchovy fillets for extra briny depth.
• Roasted Pepper Upgrade: Fold in 1 cup sliced roasted red peppers for smoky sweetness; skip mozzarella for a vegan version.

Storage & Make-Ahead

Best enjoyed within 2 hours of tossing. Leftovers keep refrigerated up to 24 hours (the bread will soften fully but still taste great). Make-ahead: toast bread up to 2 days in advance (store airtight at room temp), whisk vinaigrette up to 5 days ahead (refrigerate), and slice vegetables up to 1 day ahead (store separately, onions submerged in cold water). Salt tomatoes and assemble 30–60 minutes before serving. Add basil and mozzarella at the very end.

Nutrition (per serving)

Approximate for 6 servings with mozzarella: 360 calories; 22 g fat; 24 g carbohydrates; 13 g protein; 2 g fiber; 560 mg sodium. Without mozzarella, subtract about 110 calories and 8 g fat per serving. Values are estimates.