Rustic Italian Panzanella Bread Salad with Cherry Tomatoes
A refreshing Tuscan salad featuring toasted rustic bread cubes, ripe cherry tomatoes, and a zesty red wine vinaigrette. This italian-inspired salads (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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Italian Panzanella Bread Salad with Cherry Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Italian Panzanella Bread Salad with Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Rustic Italian Panzanella Bread Salad with Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Italian Panzanella Bread Salad with Cherry Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rustic Italian Panzanella Bread Salad with Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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