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Tomato Panzanella Salad

Prep Time4 mins
Cook Time12 mins
Servings: 6 servings


For the salad:

  • 1 10-ounce baguette diced into 1-inch cubes
  • ¼ cup olive oil divided
  • ½ teaspoon salt
  • 16 ounces cherry tomatoes halved
  • ½ English cucumber diced
  • 1 medium red onion diced
  • 1 handful fresh basil sliced

For the dressing:

  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 clove garlic minced
  • salt and pepper


For the salad:

  • Preheat oven to 375 degrees. Toss the cubed bread with ¼ cup of olive oil and ½ teaspoon of salt. Place onto baking sheet.
  • Once oven is preheated, place sheet into oven to bake for 6 minutes. Remove pan and then toss the bread around and bake for another 6 minutes or until the bread has toasted and turned golden brown. Remove from oven and turn oven off.
  • Toss the bread in the dressing (recipe below). Add halved tomatoes, diced cucumber, and diced onion. Toss together. Top with sliced basil. Let salad sit for 30 minutes to 1 hour to help the bread absorb the dressing. Serve within 24 hours for optimal freshness.

For the salad dressing:

  • Whisk ingredients together until combined. Add salt and pepper to taste. Make sure to give the dressing a taste before using. Adjust as needed.