Authentic Tuscan Panzanella Salad

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A refreshing Italian salad featuring crusty bread, ripe tomatoes, and fragrant basil, dressed with a zesty olive oil vinaigrette. This Italian-inspired salad recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs Day-old rustic bread, Ripe tomatoes, Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 slices (about 12 oz) Day-old rustic bread
• 3 medium (about 600g) Ripe tomatoes
• 1/2 medium (about 50g) Red onion
• 1/4 cup (packed) Fresh basil leaves
• 1/3 cup (about 60g) Kalamata olives
• 3 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Salt
• 1/2 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Tear bread into 1-inch cubes and spread on a baking sheet. Drizzle with 1 tbsp olive oil, season with 1/2 tsp salt, and toast for 15-20 minutes until crisp and golden.
2. Step 2: Dice tomatoes into 1/2-inch cubes. Finely slice red onion and mince basil leaves. In a large bowl, combine bread, tomatoes, onion, basil, and olives.
3. Step 3: In a small jar, whisk together remaining 2 tbsp olive oil, red wine vinegar, remaining 1/2 tsp salt, and black pepper. Pour dressing over salad and toss until evenly coated. Let sit for 15 minutes before serving.