Salad · Italian · Lunch ·

Rustic Italian Panzanella with Heirloom Tomatoes and Basil

Name: Rustic Italian Panzanella with Heirloom Tomatoes and Basil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Salad
Ingredients: Day-old rustic Italian bread, 4 cups, torn into bite-size pieces; Heirloom tomatoes, 3 cups, chopped into various sizes; Small red onion, Thinly sliced; Cucumber, 1 cup, halved and sliced; Pitted black olives, 1/2 cup, sliced; Extra-virgin olive oil, 1/4 cup; Red wine vinegar, 3 tablespoons; Garlic, 1 clove, minced; Salt and freshly ground black pepper, To taste; Fresh basil leaves, Torn; Parmesan shavings, Optional

This classic Italian salad makes the most of ripe, juicy tomatoes and day-old bread soaked in a tangy vinaigrette, bursting with fresh flavors of basil and olives.

4.2(612 reviews)

·By Ethan Brooks·September 24, 2025

Rustic Italian Panzanella with Heirloom Tomatoes and Basil — Salad served and photographed from above

Prep

10 min

Cook

30 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Salad

For the Dressing

For the Garnish

Nutrition

Per serving

Calories: 402 kcal
Protein: 8.75 g
Carbs: 46.5 g
Fat: 19.75 g
Fiber: 5.25 g

Whole recipe

Total

Calories: 1606 kcal
Protein: 35 g
Carbs: 186 g
Fat: 79 g
Fiber: 21 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Day-old rustic Italian bread 4 cups, torn into bite-size pieces	800	28	140	8	8
Heirloom tomatoes 3 cups, chopped into various sizes	90	4	20	1	5
Small red onion Thinly sliced	40	1	10	0	2
Cucumber 1 cup, halved and sliced	16	1	4	0	1
Pitted black olives 1/2 cup, sliced	160	1	8	15	4
Extra-virgin olive oil 1/4 cup	480	0	0	55	0
Red wine vinegar 3 tablespoons	10	0	2	0	0
Garlic 1 clove, minced	5	0	1	0	0
Salt and freshly ground black pepper To taste	0	0	0	0	0
Fresh basil leaves Torn	5	0	1	0	1
Parmesan shavings Optional	0	0	0	0	0

These are estimates only and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Bread and Vegetables

1
Combine bread and vegetables
In a large bowl, combine the bread pieces with the chopped heirloom tomatoes, sliced onion, sliced cucumber, and olives.
2
Whisk dressing
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper until well combined.
3
Toss salad
Pour the dressing over the bread and vegetable mixture, tossing until evenly coated.

Preparing the Garnish

1
Tear basil leaves
Tear fresh basil leaves and set aside for garnish.
2
Prepare parmesan
Prepare parmesan shavings if desired for a creamy touch.
3
Let salad rest
Allow the salad to sit for about 15-20 minutes to let the bread soak up flavors.
Tip: Ensure the bread soaks enough to absorb the dressing but doesn't become too mushy. Add a pinch of chili flakes for subtle heat.

How to Make Rustic Italian Panzanella with Heirloom Tomatoes and Basil

Total time: 40 min · Yields 4 servings

1
Bread Soaking
Allow the bread to soak in the dressing for optimal flavor absorption.
2
Flavors Marinating
Let the salad sit to enable flavors to meld perfectly.