Panzanella – Tuscan Tomato Bread Salad

Farmers Market Fresh: Tuscan Panzanella Salad

There’s nothing like walking through the farmers market in August—sun-warmed tomatoes spilling out of baskets, crisp cucumbers piled high, the scent of basil in the air. This time of year, you hardly need to cook to make something beautiful. You just need a few peak-season vegetables and a loaf of good sourdough.

Enter Panzanella.

This rustic Tuscan tomato and bread salad is proof that simple ingredients, treated well, make the best meals. Traditionally made as a way to use up stale bread, Panzanella has become a late-summer staple in our kitchen. It’s fresh, vibrant, and a perfect way to showcase what’s growing right now.

We like to use our own rustic sourdough loaves for this—dried out just enough to soak up all that bright vinaigrette and tomato juice without going soggy. And the vinaigrette? Just the right balance of vinegar, Dijon, and a touch of honey.

Ingredients:

• 3/4-pound sourdough bread, cut into ½-inch cubes (about 6 cups)
• 2 pounds ripe tomatoes, cut into ½-inch cubes (about 4 cups)
• ½ cup sliced red onion
• 1 English or garden cucumber, cut into ½-inch pieces
• ½ cup fresh basil leaves, hand-torn

For the vinaigrette:

• ¼ cup sherry or red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup extra-virgin olive oil

Directions:

1. Preheat oven to 375ºF. Spread bread cubes on a baking sheet and toast for 10 minutes until golden and crisp.
2. In a large bowl, combine bread, tomatoes (and their juices!), cucumber, red onion, and basil.
3. In a small bowl, whisk together vinegar, mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking.
4. Pour the vinaigrette over the salad and toss well. Let stand 10 minutes to allow flavors to mingle.
5. Taste and adjust salt and pepper as needed. Serve at room temperature.

Optional Add-Ins:

Try arugula, olives, capers, or even torn fresh mozzarella if you’re feeling indulgent.

This is a salad that gets better as it sits—so don’t be afraid to make it ahead. Pack it for a picnic, serve it alongside grilled chicken, or just eat a big bowl for lunch with a cold drink and a slice of melon for dessert.

Grab a loaf of our sourdough at the market this weekend or porch pickup this week, and make this Panzanella the centerpiece of your next summer meal.