Tomato Basil Panzanella Salad With Cucumber

Name: Summer Tomato and Basil Panzanella
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 ounces rustic country bread, ciabatta, or sourdough, preferably day-old, cut into 1-inch cubes; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher salt; 2 1/2 pounds ripe tomatoes, preferably a mix of heirloom, beefsteak, Roma, or cherry tomatoes, cut into bite-size wedges or chunks; 3/4 teaspoon kosher salt, for drawing juices from the tomatoes; 1 large English cucumber, halved lengthwise and sliced into 1/2-inch half-moons; 1/2 medium red onion, very thinly sliced, about 1/2 cup; 1/2 cup loosely packed fresh basil leaves, torn just before adding; 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 small garlic clove, finely grated or minced; 1/2 teaspoon Dijon mustard; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt, plus more to taste

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes, including 30 minutes resting

Quick Ingredients

12 ounces rustic country bread or sourdough, cut into 1-inch cubes, preferably day-old
2 tablespoons extra-virgin olive oil, for toasting the bread
2 1/2 pounds ripe tomatoes, cut into bite-size wedges or chunks
1 1/4 teaspoons kosher salt, divided
1 large English cucumber, halved lengthwise and sliced 1/2 inch thick
1/2 medium red onion, very thinly sliced
1/2 cup loosely packed fresh basil leaves, torn
1/3 cup extra-virgin olive oil, for the dressing
3 tablespoons red wine vinegar
1 small garlic clove, finely grated or minced
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper

Do This

1. Heat the oven to 375°F and toss the bread cubes with 2 tablespoons olive oil and 1/4 teaspoon salt.
2. Toast the bread on a baking sheet for 10 to 12 minutes, until crisp on the outside but still slightly chewy inside.
3. Toss tomatoes with 3/4 teaspoon salt in a large bowl and let them sit for 10 minutes to release their juices.
4. Whisk 1/3 cup olive oil, red wine vinegar, garlic, Dijon, pepper, and remaining 1/4 teaspoon salt into the tomato juices.
5. Add cucumber, red onion, toasted bread, and basil to the tomatoes.
6. Toss gently and rest for 20 minutes, tossing once halfway through, until the bread is juicy but not soggy.
7. Taste, adjust with a splash of vinegar or pinch of salt, and serve at room temperature.

Why You’ll Love This Recipe

It tastes like summer in a bowl: ripe tomatoes, fragrant basil, crisp cucumber, and good olive oil do most of the work.
The bread is the best part: rustic cubes soak up tomato juices and vinaigrette until they become savory, juicy, and still pleasantly chewy.
It gets better as it sits: a short rest lets the flavors mingle, making this a relaxed make-ahead salad for warm days.
No fancy technique required: toast bread, salt tomatoes, whisk a quick dressing, toss, and rest.

Grocery List

Produce: 2 1/2 pounds ripe tomatoes, 1 large English cucumber, 1 medium red onion, 1 bunch fresh basil, 1 small garlic bulb
Dairy: None required
Pantry: 12 ounces rustic country bread or sourdough, extra-virgin olive oil, red wine vinegar, Dijon mustard, kosher salt, black pepper

Full Ingredients

For the Toasted Bread

12 ounces rustic country bread, ciabatta, or sourdough, preferably day-old, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt

For the Salad

2 1/2 pounds ripe tomatoes, preferably a mix of heirloom, beefsteak, Roma, or cherry tomatoes, cut into bite-size wedges or chunks
3/4 teaspoon kosher salt, for drawing juices from the tomatoes
1 large English cucumber, halved lengthwise and sliced into 1/2-inch half-moons
1/2 medium red onion, very thinly sliced, about 1/2 cup
1/2 cup loosely packed fresh basil leaves, torn just before adding

For the Dressing

1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 small garlic clove, finely grated or minced
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt, plus more to taste

Tomato Basil Panzanella Salad With Cucumber – Closeup

Step-by-Step Instructions

Step 1: Toast the rustic bread cubes

Heat the oven to 375°F. Place the bread cubes on a large rimmed baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and sprinkle with 1/4 teaspoon kosher salt. Toss with your hands until the bread is lightly coated.

Spread the cubes in a single layer and bake for 10 to 12 minutes, stirring once halfway through, until the edges are golden and crisp. The centers should still have a little chew; this helps the bread absorb tomato juices without falling apart. Set aside to cool for at least 5 minutes.

Step 2: Salt the tomatoes to create the juicy base

Place the chopped tomatoes in a large serving bowl. Sprinkle with 3/4 teaspoon kosher salt and toss gently. Let the tomatoes sit at room temperature for 10 minutes. As they rest, they will release flavorful juices that become the heart of the dressing.

If using cherry tomatoes, halve them so their juices can mingle with the oil and vinegar. If using larger tomatoes, cut them into generous bite-size pieces so the salad feels rustic and hearty.

Step 3: Prepare the cucumber, onion, and basil

While the tomatoes rest, halve the cucumber lengthwise and slice it into 1/2-inch half-moons. Very thinly slice the red onion. If you prefer a milder onion flavor, place the sliced onion in a small bowl of cold water for 10 minutes, then drain well and pat dry before adding it to the salad.

Tear the basil leaves by hand just before using. Tearing helps prevent bruising and keeps the basil fragrant and fresh-looking.

Step 4: Whisk the dressing into the tomato juices

In the bowl with the tomatoes and their juices, add 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 finely grated garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon black pepper, and the remaining 1/4 teaspoon kosher salt.

Whisk or stir gently right in the bowl until the tomato juices, oil, and vinegar come together. Taste a spoonful of the juices. They should be bright, savory, and slightly tangy. Add another small splash of vinegar if your tomatoes are very sweet, or a pinch of salt if the flavor tastes flat.

Step 5: Add the vegetables and bread

Add the cucumber, red onion, and cooled toasted bread cubes to the tomato mixture. Toss gently but thoroughly with a large spoon or clean hands, making sure the bread touches the tomato juices and dressing.

At this stage, the bread should look lightly glossy, with some pieces beginning to soften while others remain crisp around the edges. Avoid crushing the tomatoes; the salad should stay chunky and rustic.

Step 6: Let the salad rest until the bread turns juicy

Let the panzanella sit at room temperature for 20 minutes. Toss once after 10 minutes so the bread absorbs the dressing evenly. This resting time is what turns simple bread and tomatoes into a deeply savory salad.

For the best texture, the bread should be juicy and flavorful but not mushy. If it seems dry after resting, drizzle in 1 to 2 tablespoons additional olive oil or add a spoonful of tomato juice from the bottom of the bowl over the top.

Step 7: Finish with basil and serve

Add the torn basil and toss gently once more. Taste and adjust with additional kosher salt, black pepper, or red wine vinegar as needed. Serve at room temperature, ideally within 30 minutes of finishing the rest period.

This salad is wonderful on its own for a light lunch or served alongside grilled chicken, fish, steak, sausages, or a simple plate of beans. It is especially good with a little extra olive oil drizzled over the top right before serving.

Pro Tips

Use ripe, in-season tomatoes: panzanella relies on tomato juices, so choose tomatoes that smell sweet and feel heavy for their size.
Do not skip the salting step: salting the tomatoes draws out their juices and seasons the salad from the inside out.
Toast bread lightly, not rock-hard: the best bread cubes have crisp edges and chewy centers, so they can soak up dressing without turning pasty.
Slice the onion thinly: thin red onion gives a pleasant bite without overpowering the tomatoes and basil.
Serve at room temperature: cold temperatures dull the flavor of tomatoes and olive oil, so let the salad sit out briefly if it has been chilled.

Variations

Caprese-style panzanella: add 8 ounces torn fresh mozzarella or small mozzarella pearls just before serving for a creamier, heartier salad.
Mediterranean panzanella: add 1/3 cup pitted Kalamata olives and 2 tablespoons drained capers for a briny, savory twist.
Grilled bread version: brush thick bread slices with olive oil, grill over medium-high heat for 1 to 2 minutes per side, then cut into cubes for a smoky summer flavor.

Storage & Make-Ahead

Panzanella is best after it rests for 20 to 30 minutes, when the bread is juicy but still has structure. You can prepare the components ahead: toast the bread up to 1 day in advance and store it uncovered or loosely covered at room temperature; slice the onion and cucumber up to 8 hours ahead and refrigerate separately; and chop the tomatoes up to 2 hours ahead, keeping them covered at room temperature. For the freshest texture, combine everything no more than 1 hour before serving. Leftovers can be refrigerated in an airtight container for up to 24 hours, though the bread will become softer. Let leftovers sit at room temperature for 15 minutes before eating and refresh with a small splash of red wine vinegar and a drizzle of olive oil.

Nutrition (per serving)