Go Back

Panzanella (Tomato Bread Salad)

Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 people


For the Vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1/2 lemon juiced
  • 1 teaspoon dried Italian seasoning
  • 1 garlic clove grated
  • ½ teaspoon kosher salt
  • ½ cup good quality olive oil

For the Salad:

  • 1 loaf of French or ciabatta bread cut into 1” cubes (if you're GF/vegan, use gluten-free/vegan bread)
  • 2 tablespoons olive oil
  • 2 cups arugula or watercress
  • 1 English cucumber thinly sliced (but not peeled)
  • 2 cups cherry tomatoes halved
  • ½ small red onion sliced into very thin half moons
  • 2 tablespoons basil leaves finely chopped
  • 1 tablespoon capers drained, optional


  1. Make the Vinaigrette

  2. In a small bowl, mix together the mustard, lemon juice, Italian seasoning, grated garlic, and salt. Slowly drizzle in the olive oil, while continuing to whisk until the vinaigrette is smooth and the oil has incorporated. Set aside.

To make the salad:

  1. Preheat the oven to 425 °F (218 °C). Place the bread on a baking sheet and drizzle the bread with olive oil. Toss the bread in the moil to make sure it's well coated.

  2. Bake the bread for 10-12 minutes, or until golden brown and crisp, turning the pan after about 5 minutes, to ensure it browns evenly.

  3. Let the bread cool completely before putting together the salad.

  4. In a large bowl, mix together the arugula, cucumber, tomatoes, red onion, basil, and capers. Stir in the toasted bread.

  5. Drizzle the vinaigrette over the salad and toss to combine. Add salt and pepper to taste.

  6. Serve chilled or at room temperature.