Juicy summer tomatoes, crisp cucumber, and thin ribbons of red onion tumble together with toasted rustic bread in this classic panzanella, all pulled together with a bright red wine vinegar and Dijon dressing. The bread gets golden and crisp in the oven, then soaks up the tomato juices and dressing as it sits, turning tender at the edges while still holding its shape. Torn basil adds a fresh, herby lift right at the end, giving the whole dish that sun-warmed, garden-fresh feel. Good olive oil does a lot of the heavy lifting here, both in toasting the bread and building the emulsified dressing, which is exactly the kind of simple, produce-forward cooking this style of eating is built on. It's an easy make-ahead salad that only gets better as it rests, making it a satisfying, wholesome option for anyone following a Mediterranean-style approach to eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the oven to 400°F (205°C). Spread the torn bread on a large baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the pieces are golden at the edges and dry throughout but not rock-hard.
While the bread toasts, combine the tomato chunks and the remaining 1/4 tsp salt in a large mixing bowl. Toss and let stand for 10 minutes, until the tomatoes release their juices.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
