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Garden Panzanella Salad With Artisan Bread and Garden Herbs - A Fresh, Rustic Summer Favorite

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Artisan bread: About 10–12 ounces, ideally a day-old sourdough, ciabatta, or country loaf, cut into 1-inch cubes.
  • Tomatoes: 4–5 ripe medium tomatoes or 2–3 cups cherry tomatoes, chopped. Heirlooms are great here.
  • Cucumber: 1 medium, chopped into bite-size pieces. English or Persian cucumbers work best.
  • Red onion: 1 small, thinly sliced. Shallots are a milder substitute.
  • Bell pepper: 1 small, preferably yellow or orange, diced for sweetness and color.
  • Fresh garden herbs: 1 cup loosely packed mixed herbs. Think basil, parsley, oregano, mint, or chives. Use what’s thriving.
  • Extra-virgin olive oil: 1/3 cup, plus more for toasting the bread.
  • Red wine vinegar: 2–3 tablespoons, to taste. Sherry vinegar works too.
  • Garlic: 1 clove, finely grated or minced.
  • Capers (optional): 1 tablespoon, drained, for a briny kick.
  • Olives (optional): 1/3 cup pitted and chopped, such as Kalamata.
  • Fresh mozzarella or feta (optional): 4–6 ounces, torn or crumbled.
  • Sea salt and freshly ground black pepper: To taste.

Method
 

  1. Prep the bread. Heat the oven to 375°F (190°C). Toss the bread cubes with a drizzle of olive oil and a pinch of salt and pepper. Spread on a sheet pan and toast for 10–15 minutes, tossing once, until crisp on the edges but still a little tender inside. Let cool slightly.
  2. Salt the tomatoes. Place chopped tomatoes in a large bowl. Sprinkle with a pinch of salt and let them sit for 5–10 minutes. This pulls out their juices, which you’ll use in the dressing.
  3. Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, a pinch of salt, and a few grinds of pepper. Taste and adjust vinegar or salt as needed. You’re aiming for bright and balanced.
  4. Build the salad. To the bowl with tomatoes and their juices, add cucumber, red onion, and bell pepper. Add capers and olives if using. Pour over most of the dressing and toss gently.
  5. Add the bread. Stir in the toasted bread cubes. Toss so the bread gets evenly coated with dressing and tomato juices. If it looks dry, add the remaining dressing or a splash more olive oil and vinegar.
  6. Add herbs and cheese. Fold in the fresh herbs and cheese, if using. Taste and season with more salt, pepper, or vinegar. The salad should taste lively and well-seasoned.
  7. Rest, then serve. Let the salad sit for 10–20 minutes at room temperature so the flavors mingle and the bread softens slightly. Garnish with a few extra herb leaves and serve.