Italian Bread Salad with Tomatoes and Basil

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


This classic Italian salad is also known as Panzanella.

  • Servings: Serves 6
  • Prep Time: More than 60 Minutes
  • Cook Time:  
  • Level: Beginner
  • Course: Appetizer


One loaf country-style bread, 3 - 4 days old and cut into 1-in. slices
1 medium cucumber, peeled, seeded and cut into 1-in. dice
5 medium ripe tomatoes (about 2 1/2 lbs.), seeded and diced
1 medium red onion cut into 1/4-in. dice
1/2 c. fresh basil leaves
5 Tbsp. red wine vinegar
2 cloves of garlic, minced
1/3 c. extra-virgin olive oil
salt and freshly ground pepper


Sprinkle the sliced bread with 1/2 c. of water. Carefully squeeze the bread until dry. Tear into rough 1inch shapes and let rest on paper towels for 20 minutes.
Place the cucumbers on paper towels. Sprinkle with salt and let rest for 20 minutes. Place in a colander and rinse with cold water. Dry on paper towels.
In a bowl combine the cucumbers tomatoes and onions. Tear the basil into 1/2-in. pieces and add to the vegetables. Add the torn bread to the vegetables and toss gently.
In a small bowl, whisk together the vinegar, garlic and olive oil. Season with salt and pepper. Add to the bowl of vegetables and toss gently. Place on a platter and serve.