Summer Tomato Panzanella with Basil and Balsamic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant bread salad featuring ripe tomatoes, crusty bread, and a bright balsamic dressing that celebrates seasonal produce. This mediterranean-inspired salads ready in about 30 minutes pairs loaf (1 lb, 1-inch cubes) crusty bread, extra-virgin olive oil, thinly sliced 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 240 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

• 2 lbs (about 6 medium, diced) ripened tomatoes
• 1 loaf (1 lb, 1-inch cubes) crusty bread
• 3 tbsp extra-virgin olive oil
• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced fresh basil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Arrange bread cubes on a baking sheet and toast in a 350°F oven for 10 minutes until golden and crisp, stirring once halfway.
2. Step 2: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Add toasted bread cubes, diced tomatoes, and sliced red onion to the bowl, tossing gently to coat. Let sit for 5 minutes to soften bread.
4. Step 4: Gently fold in 1/2 cup sliced basil, then adjust seasoning with additional salt or pepper if needed. Serve immediately at room temperature.