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Panzanella (Rustic Italian Salad)


  • 2 lbs. medium tomatoes, cored and cut into small wedges
  • 12 oz. country-style bread, torn into bite-size pieces and lightly toasted
  • 1 cup loosely packed baby arugula
  • 12 fresh basil leaves, torn
  • ½ red onion, thinly sliced
  • ½ cup extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste



In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.

In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.

Adapted from Saveur