Rustic Italian Panzanella Bread Salad with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A refreshing Tuscan salad featuring toasted rustic bread cubes, ripe cherry tomatoes, and a zesty red wine vinaigrette. This Italian-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs extra virgin olive oil, salt, black pepper 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 6, 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 cups rustic country bread, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp red wine vinegar
• 1 garlic clove, minced
• 3 cups cherry tomatoes, halved
• 1 medium cucumber, peeled and diced
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 2 tbsp capers, drained

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

Instructions

1. Step 1: Preheat oven to 375°F. Toss 4 cups rustic country bread cubes with 2 tbsp extra virgin olive oil and 1/2 tsp salt. Spread on a baking sheet and toast for 15 minutes, stirring halfway until golden and crisp.
2. Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1 minced garlic clove until emulsified.
3. Step 3: In a large bowl, combine 3 cups halved cherry tomatoes, 1 diced peeled cucumber, 1/2 small thinly sliced red onion, 1/2 cup torn fresh basil leaves, and 2 tbsp drained capers.
4. Step 4: Add the toasted bread cubes to the vegetable mixture and pour the vinaigrette over everything. Toss gently to coat and let sit for 10 minutes to allow bread to absorb flavors before serving.