This Classic Panzanella Salad Turns Leftover Bread Into a Vibrant Italian Dinner

If you are looking to refresh your standard salad routine, this rustic Tuscan panzanella is a wonderful option. Crisp cucumbers, sweet bell peppers, red onions, and juicy tomatoes release their flavorful juices, which combine perfectly with a simple garlic and red wine vinegar dressing for a satisfying family meal.

Here’s what you need: 7-10 oz (200-300g) of stale bread, baguette, or ciabatta, 3-4 ripe tomatoes, 1 cucumber, ½ red onion, 1 bell pepper, and a large bunch of fresh basil.

For the dressing: 4-5 tablespoons of olive oil, 2-3 tablespoons of red wine vinegar, 1 clove of garlic, and salt and freshly ground black pepper to taste.

Cut your stale bread into uniform 1-inch (2-3 cm) cubes. Heat a splash of olive oil in a skillet or on a baking sheet and toast the bread until it develops a beautiful golden crust, then set it aside to cool completely.

Chop the tomatoes into large chunks, dice the cucumber and bell pepper into bite-sized pieces, and slice the red onion into thin half-rings. Tear the fresh basil leaves into smaller pieces by hand.

Combine the tomatoes, cucumber, onion, bell pepper, and basil together in a large salad bowl.

In a separate small bowl, whisk together the olive oil, red wine vinegar, minced or crushed garlic, salt, and black pepper. Just before you are ready to eat, dump the cooled croutons into the bowl with the vegetables, pour the dressing over the top, and toss everything together thoroughly.

Let the salad sit at room temperature for 5 to 10 minutes before serving. This brief rest lets the crispy bread soak up just enough of the savory juices and dressing to become intensely flavorful while keeping its satisfying bite.