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Imagine biting into a vibrant summer garden—juicy tomatoes, fragrant basil leaves, and hearty chunks of bread soaking up a delightful vinaigrette. That’s exactly the experience you get with this Sun-Kissed Tomato & Basil Panzanella. This Tuscan-inspired dish celebrates simple yet exquisite ingredients, making it the perfect go-to recipe for a quick lunch, weekend brunch, or light dinner.
Ingredients
- 1 large loaf of crusty Italian or sourdough bread (day-old preferred), torn into bite-size pieces
- 4 large ripe tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- 1 cup fresh basil leaves, roughly torn
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar (plus more to taste)
- Salt and freshly ground black pepper to taste
Instructions
Begin by lightly toasting the torn bread. Spread the pieces on a baking sheet and pop them into a 350°F (175°C) oven for about 10 minutes, just until golden. Let them cool slightly while you chop your tomatoes, cucumber, and onion.
In a large serving bowl, combine your toasted bread, chopped tomatoes, cucumber, sliced red onion, and torn basil leaves. Next, whisk together the olive oil and red wine vinegar in a small bowl. Season the dressing with a pinch of salt and a generous grind of black pepper, then drizzle it over your salad.
Gently toss everything together so the bread begins to soak up the tangy dressing. Let the salad sit for 10–15 minutes—this resting period allows the flavors to mingle and intensify. Taste once more for seasoning, adjusting the salt, pepper, or vinegar to your liking.
Serve your Sun-Kissed Tomato & Basil Panzanella immediately, or let it rest a little longer if you prefer a softer texture.
This recipe is a refreshing way to celebrate summer’s bounty. It’s perfect for those seeking a light, meatless option or a side that pairs beautifully with grilled chicken or fish. Feel free to swap ingredients as you like—think olives for briny depth, or a splash of balsamic vinegar for extra sweetness. For a healthier spin, choose whole-grain bread or add protein-packed chickpeas. However you make it, this Panzanella is pure bliss for anyone who loves fresh, Mediterranean-inspired flavors—and an ideal way to use up stale bread in the tastiest way possible!
