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Panzanella (Italian Tomato-Cucumber Salad)

Posted by Peggy on August 10, 2009

Panzanella (Italian Tomato-Cucumber Salad)
Recipe: Panzanella (Italian Tomato-Cucumber Salad)


  • 1 pound day old crusty bread (6-7 cups), crust trimmed
  • 1/2 cup extra virgin olive oil plus extra for grilling bread
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • 2 large ripe tomatoes (about 1 pound), cored, quartered and cut in half
  • 1 large cucumber peeled, halved lengthwise, seeded and sliced (1 1/2 cups)
  • 1/2 cup shedded fresh basil
  • 1 small red onion, thinly sliced (about 1/2 cup)
  • 2 tablespoon capers


  1. Cut the crust off of the bread. Cut into 2-inch slices and grill until golden brown on each side, brushing olive olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
  2. Whisk together the oil, vinegar and garlic and combine with the toasted bread, tomatoes, cucumbers, basil and onion.
  3. Season to taste with kosher salt and freshly ground pepper. If time allows, let salad sit at room temperature 30 minutes for the flavors to combine, tossing occasionally. Sprinkle capers over top and serve.

Time: 40 minutes (plus 30 minutes optional sitting time)

Number of servings (yield): 4-6

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