Tomato, Cucumber, & Bell Pepper Panzanella Salad
This is one of those bright, fresh salads that just screams summer. Packed with juicy tomatoes, crisp cucumbers, and sweet bell peppers tossed with toasted bread cubes and a tangy vinaigrette. Perfect as a side dish or a light lunch. Honestly, it just gets better as it sits.
Ingredients
- 4 oz ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
- 6 tbsp extra-virgin olive oil, more to taste
- 3/4 tsp kosher salt, more to taste
- 2 lbs very ripe tomatoes, preferably a mix of varieties and colors, chopped into bite-sized pieces
- 1/2 cup thinly sliced red onion (about half a small onion)
- 2 garlic cloves, grated to a paste
- 2 tbsp red wine vinegar, more to taste
- 1 tbsp chopped fresh oregano or thyme (or a combination)
- Large pinch red pepper flakes (optional)
- 1/2 tsp Dijon mustard
- Black pepper, to taste
- 1/2 cup thinly sliced cucumber (Persian or Kirby)
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 cup torn basil leaves
- 1/4 cup flat-leaf parsley leaves, roughly chopped
- 1 tbsp capers, drained
Instructions
- Toast the bread.
Preheat oven to 425°F. Spread bread cubes on a rimmed baking sheet. Drizzle with 2 tbsp olive oil and a pinch of salt. Toss to coat. Bake until they’re dried out and golden at the edges, about 7-15 minutes. Let cool on a wire rack. - Prep the veggies.
In a large bowl, combine chopped tomatoes, sliced red onion, garlic paste, 1 tbsp red wine vinegar, oregano or thyme, 1/4 tsp salt, black pepper, and red pepper flakes if using. Toss well and set aside to marinate. - Make the vinaigrette.
In a separate bowl, whisk together the remaining 1 tbsp vinegar, Dijon mustard, 1/4 tsp salt, and black pepper. While whisking constantly, slowly drizzle in the remaining 4 tbsp olive oil until emulsified. - Bring it all together.
Add cucumbers and all the chopped bell peppers to the vinaigrette. Stir in the torn basil and chopped parsley. - Finish the salad.
Add the toasted bread cubes, cucumber-pepper mixture, and capers to the tomato bowl. Toss everything together until well combined. Let sit for at least 30 minutes (up to 4 hours) before serving to let the flavors meld. Taste and adjust with extra olive oil, vinegar, or salt before serving if needed.
Notes
- This salad only gets better as it sits, making it perfect for meal prep or summer gatherings.
- Use crusty day-old bread for best texture so it soaks up the juices without turning soggy.