Fresh Tomato Panzanella Salad with Basil Vinaigrette

Take a sunny stroll through the heart of Tuscany—without ever leaving your kitchen—with this Tomato Panzanella Salad! This dish is a celebration of everything we love about summer: juicy tomatoes, crisp cucumbers, tangy feta, and toasty bread, all drizzled in a vibrant homemade basil vinaigrette. It’s fresh, rustic, and bursting with Mediterranean flavors.

This isn’t your average salad. It’s hearty, colorful, and utterly crave-worthy. I first made it during a backyard dinner party, and my friend Jess literally asked for the recipe before she finished her first plate. Yup, it’s that good. Let’s dive in!

Why You’ll Love This Recipe

Key Benefits

This Tomato Panzanella Salad is all about simplicity meeting elegance. It comes together in just 30 minutes, making it perfect for both last-minute dinners and casual entertaining. Since most of the ingredients are raw, there’s minimal cooking involved—just a quick toast of the bread cubes.

It’s ideal for:

• Summer gatherings and picnics
• Using up day-old bread
• A hearty vegetarian main or flavorful side
• Budget-friendly meals that feel luxurious

Taste & Texture

This salad delivers on every level of flavor and texture. The baguette crisps up in the oven, giving a golden crunch that soaks up the vinaigrette without going soggy. The tomatoes are juicy and sweet, while the cucumbers bring a refreshing bite. Feta adds a creamy, salty contrast, and the red onions bring a touch of sharpness. And the basil vinaigrette? Bright, herby, tangy, and completely drinkable.

Dietary Attributes

• Vegetarian
• Can be made gluten-free (use your favorite GF bread)
• Low in sugar
• Naturally high in fiber and healthy fats from the olive oil

Ingredients & Substitutions

Ingredient List

For the Panzanella Salad:

• ½ of a large baguette, cut into 1-inch cubes
• 1 tablespoon olive oil
• Pinch of kosher salt
• 1½ cups Campari tomatoes, diced
• 4 Persian cucumbers, sliced
• 8 ounces feta cheese in brine, crumbled
• ¼ cup red onion, very thinly sliced

For the Basil Vinaigrette:

• 2 cups packed basil leaves (plus extra for garnish)
• ¼ cup fresh mint leaves (plus extra for garnish)
• 1 clove garlic, chopped
• 1 shallot, chopped
• ½ cup olive oil
• 2 teaspoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste

Notes on Quality

For best results, use a crusty artisan baguette and allow it to dry out slightly before toasting—it’ll hold up better in the vinaigrette. Campari tomatoes are sweet and low in acidity, but heirlooms or cherry tomatoes work well too. Choose Persian cucumbers for their crunch and low seed content.

Possible Substitutions

• Swap feta for goat cheese or fresh mozzarella if preferred
• Use gluten-free bread to make the salad suitable for gluten-free diets
• Red wine vinegar can be replaced with white wine vinegar or even apple cider vinegar in a pinch
• Can’t find Persian cucumbers? English cucumbers sliced thin work beautifully

Step-by-Step Instructions

• Preheat your oven to 350°F
• Place cubed baguette on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of kosher salt, and toss with your hands until evenly coated
• Bake for 10-15 minutes, or until the bread is golden and crisp on the edges

• While the bread toasts, prepare the basil vinaigrette. In a food processor, combine basil, mint, garlic, shallot, olive oil, lemon juice, red wine vinegar, salt, and black pepper. Blend until smooth and vibrant green
• On a large serving platter, layer toasted bread cubes, diced tomatoes, sliced cucumbers, crumbled feta, and thin red onion slices
• Drizzle generously with the basil vinaigrette and top with additional basil and mint leaves before serving

Expert Tips & Tricks

Best Practices

• Tear the bread by hand for a more rustic look and texture
• Let the vinaigrette sit for 10 minutes before dressing the salad—it helps the flavors develop
• If making ahead, keep the bread and vinaigrette separate until just before serving

Common Mistakes

• Don’t skip toasting the bread, or it’ll turn soggy fast
• Avoid over-salting; feta is naturally salty, and the vinaigrette carries seasoning too
• Don’t overdress. Start with less vinaigrette and add more as needed

Time-Saving Tips

• Use store-bought croutons in a pinch
• Make the vinaigrette up to 3 days in advance and store it in the fridge
• Dice the veggies in advance and keep them chilled until ready to assemble

Serving Suggestions

Pairings

This salad is a showstopper on its own, but here are some perfect pairings:

• Grilled chicken or shrimp
• A chilled pasta or orzo side
• Roasted vegetables with garlic and lemon

Presentation Ideas

Serve the salad on a large white platter or rustic wooden board for that Tuscan countryside vibe. Garnish with fresh basil and mint leaves for color contrast and a pop of flavor.

Beverage Pairings

• A crisp Sauvignon Blanc or Pinot Grigio
• Sparkling water with lemon and basil
• For something stronger, try a light Aperol spritz or gin & tonic

Storage & Reheating

Leftover Storage

This salad is best eaten fresh, but if you have leftovers:

• Store in an airtight container in the fridge for up to 2 days
• Keep the vinaigrette separate if you know you’ll have leftovers

Reheating Methods

There’s no reheating needed, but if the bread softens too much overnight, you can re-toast it separately and mix back into the salad just before serving.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this vegan? Yes—just skip the feta or use a plant-based version
Can I double this recipe for a party? Absolutely. Just scale each ingredient proportionally
Can I use different herbs? Try parsley or dill for a different twist on the vinaigrette

Troubleshooting

Salad too dry? Add a little more vinaigrette or a drizzle of olive oil
Bread too soggy? Make sure it’s well toasted before mixing, and wait to dress until right before serving
Too tangy? Add a pinch of sugar or a splash more olive oil to balance the vinaigrette

Variations & Customizations

Dietary Adaptations

• Gluten-free: Use your favorite GF bread or croutons
• Dairy-free: Omit feta or use a vegan feta substitute
• Low-carb: Reduce bread amount or use keto-friendly croutons

Flavor Twists

• Add kalamata olives or roasted red peppers for a briny kick
• Mix in grilled corn or avocado for added creaminess
• Spice up the vinaigrette with a pinch of red pepper flakes

Seasonal/Holiday Versions

• In fall, swap basil for sage and mint for thyme
• Add pomegranate seeds and orange segments in winter
• Serve alongside grilled lamb or Easter ham for spring gatherings

Conclusion

Tomato Panzanella Salad isn’t just a salad—it’s a full-on experience of fresh summer produce and bold Mediterranean flavor. It’s perfect for feeding a hungry crowd, bringing to potlucks, or making a no-fuss dinner feel a little fancy. Try it once, and it might just become your go-to warm-weather favorite.

And if you’re on a salad kick, be sure to check out these other fresh favorites from the blog:
Beet Garden Salad with Goat Cheese
Tomato Feta Salad

Pin your favorite dishes and get inspired over on Pinterest for more gorgeous, garden-fresh meals like this one. Let me know if you make this Panzanella Salad—I’d love to hear how you served it or see your photos!

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