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Pioneer Woman Panzanella Salad

Pioneer Woman Panzanella Salad - recipe card
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A vibrant Tuscan bread salad with golden, crisp croutons tossed in a bright red wine vinaigrette, juicy tomatoes, and crisp cucumbers. The bread soaks up the dressing and tomato juice, creating a deliciously tangy, savory dish with a satisfying crunch.

Ingredients

Scale
  • 1 (1-pound) loaf day-old rustic Italian or sourdough bread, cut into 1-inch cubes (about 6 cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 1/2 pounds ripe tomatoes (about 3 large or 5 medium), cored and cut into 1-inch chunks
  • 1 medium English cucumber, thinly sliced into half-moons (about 1 1/2 cups)
  • 1/2 medium red onion, thinly sliced (about 1/2 cup)
  • 1/4 cup fresh basil leaves, roughly torn
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 cup extra-virgin olive oil (for dressing)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Place the cubed bread on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss well to coat every cube evenly.
  3. Spread the bread into a single layer on the baking sheet. Toast for 12-15 minutes, stirring halfway through, until golden brown and crisp on the outside but still slightly chewy in the center. Set aside to cool while you prepare the vegetables.
  4. In a large mixing bowl, combine the tomato chunks, sliced cucumber, and red onion. Sprinkle with 1/4 teaspoon salt and toss gently to incorporate. Let the vegetables sit for 5-10 minutes so the salt draws out the tomato juices—this liquid is key to flavoring the bread.
  5. In a small bowl, prepare the vinaigrette: whisk together the minced garlic, red wine vinegar, Dijon mustard, honey, and 1/4 teaspoon salt, and 1/8 teaspoon pepper until well blended.
  6. Slowly drizzle in the 1/4 cup of olive oil while whisking continuously until the dressing is emulsified and slightly thick. Taste and adjust seasoning with salt and pepper if needed.
  7. Add the cooled croutons to the bowl with the tomatoes and cucumbers. Pour the vinaigrette over the salad.
  8. Using a large spatula or your hands, toss the salad thoroughly, ensuring every crouton gets coated with the dressing and tomato juice. Fold gently to avoid crushing the bread.
  9. Let the salad stand at room temperature for 10 minutes before serving—this allows the bread to absorb the dressing and soften slightly while still retaining some crunch.
  10. Just before serving, scatter the torn basil leaves over the top and give one final gentle toss. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but leftovers can be revived in a 350°F (177°C) oven for 5-7 minutes to re-crisp the bread. Do not freeze, as the texture will degrade.

Nutrition

Keywords: panzanella, Tuscan bread salad, Pioneer Woman salad, Italian bread salad, tomato cucumber salad, red wine vinaigrette, summer salad, no-cook salad, rustic salad, bread croutons, vegetarian salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-panzanella-salad/