Mediterranean Diet Friendly Panzanella

Total time50 min

Prep time20 min

Cook time10 min

Juicy ripe tomatoes, crisp cucumber, and thin ribbons of red onion mingle with golden, olive oil-toasted bread cubes in this classic Tuscan-style salad. The bread soaks up the tomato juices and a bright red wine vinegar and Dijon dressing, softening just enough while still holding onto some chew in every bite. Torn basil scattered over the top adds that fresh, herby lift that makes this dish taste like summer on a plate. Built entirely on olive oil, fresh produce, and simple pantry staples, it's a natural fit for anyone following a Mediterranean-style way of eating. Serve it as a light lunch or a hearty side, and let it rest those extra fifteen minutes before you dig in — that's where all the flavor really comes together.

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Ingredients

4 servings

1 lb ciabatta or rustic country bread, cut into 1-inch cubes (about 6 cups)
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3 tbsp olive oil, for toasting bread
¼ tsp salt, for toasting bread
1 ½ lb ripe tomatoes (about 4 medium), cored and cut into 1-inch chunks
1 english cucumber, halved lengthwise and sliced ½-inch thick
½ small red onion, thinly sliced
½ cup fresh basil leaves, torn

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
1 small garlic clove, finely grated
½ tsp salt
¼ tsp black pepper
⅓ cup olive oil

Instructions

1
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.
2
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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