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panzanella tomato bread salad


A delicious tomato bread salad perfect for summer and early fall when tomatoes are at their peak.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad, Side Dish
Cuisine Italian
Servings 8 or more


  • 1/4 cup drained capers
  • 2 tablespoons plus 1/4 cup red wine vinegar (divided)
  • 12 ounces dense crusty bread
  • 2 1/4 pounds ripe tomatoes
  • 2 tablespoons plus 2/3 cup extra-virgin olive oil
  • 1 garlic clove (grated)
  • Salt and freshly ground black pepper
  • 1/2 cup thinly sliced fresh basil leaves (or basil puree to taste)
  • 1/4 of a red onion (thinly sliced)
  • Fresh basil sprigs (for garnish)


  • Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
  • Cut bread into 2-inch slices, evenly brush the slices with 2 tablespoons olive oil, distributing the oil among the slices and on both sides. Grill both sides of the bread in a grill pan until golden. Transfer bread to plate to cool briefly. Cut bread into 1-inch cubes and set aside.
  • Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
  • In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, basil, capers, and red onion; toss to combine. Serve immediately.


Source:  Adapted from a recipe by Giada De Laurentiis
You're Gonna Bake It After All
Keyword Italian, salad, side dish, tomatoes, vegetarian