Juicy ripe tomatoes, crisp cucumber, and thin ribbons of red onion mingle in their own bright juices, tossed with a punchy red wine vinegar and Dijon dressing that gets whisked to a silky emulsion. Golden, oven-toasted bread cubes soak up all that dressing and tomato liquid, turning craggy and soft in spots while holding onto a satisfying chew at the center. Torn fresh basil goes in right at the end for that fragrant, sweet-herb finish that makes this salad taste like peak summer. It's a great make-ahead dish since the flavors only get better as the bread rests and drinks up the vinaigrette. This version of panzanella is a solid choice for a gluten free spread, easy to bring to a potluck or serve alongside grilled chicken or fish. Simple, rustic, and endlessly satisfying — the kind of salad that disappears fast at any table.
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Preheat the oven to 400°F (205°C). Spread the bread cubes on a large baking sheet, drizzle with 3 tbsp olive oil, and sprinkle with 1/4 tsp salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the cubes are golden and crisp on the outside but still slightly chewy at the center.
While the bread toasts, combine the tomatoes, cucumber, and red onion in a large mixing bowl. Toss with a pinch of salt and let stand for 10 minutes, until the tomatoes begin to release their juices.
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