This quick and easy Panzanella Salad comes together in minutes with a few simple ingredients including tomatoes, cucumber, and store bought croutons!
I could probably eat this entire Panzanella Salad myself! It’s so good! Not only is it delish, but you won’t believe how easy it is to make too! With just a handful of ingredients you can whip up this tasty salad in no time!
Traditionally a panzanella salad, also known as a bread salad uses chunks of toasted bread, which essentially are croutons. I’ve made traditional panzanella salads before by cutting bread into chunks, toasting them on a baking sheet tossed in olive oil, garlic, salt and pepper. This method can also be done with olive oil in a skillet too. Either way toasting bread chunks to make croutons is pretty simple, but does take a little time, and of course a loaf of good bread.
This quick and easy Panzanella Salad skips the step of toasting bread by using, croutons! Brilliant, right? Of course you don’t want to use dinky salad bread croutons, but nice large croutons. There are store brand kinds that are great. You want a large cut Texas toast style crouton. Pretty simple to find, and you may already have a bag in your pantry!
Along with a bag of croutons, you just need a few other ingredients including, tomatoes, cucumber, a little sliced red onion (a sweet onion will do too), freshly chopped basil, and your favorite balsamic vinaigrette. That’s it! Easy, right?
This quick and easy panzanella salad comes together in minutes and makes a perfect side dish for dinner, or anytime! I love it for lunch!
The salad is best serve within the first few hours after tossing it together, but I have had leftover salad in my refrigerator overnight and it’s just as tasty the next day. Like any panzanella salad, or just a regular garden salad you might have made with croutons that you left in the refrigerator overnight, the croutons get a little soft. I tend to like this salad with a little crunch, so I like to serve it within the hour. But don’t worry, even a few hours later it’s still yummy. If you plan on making it ahead, just don’t add the croutons or dressing until closer to when you’re ready to serve. You want to give it about 30 minutes after you add the dressing to let the flavors blend.
If you’re bored with the same old tossed salad for dinner, or if your garden is bursting with tomatoes like mine is, this quick and easy Panzanella salad is a great way to use your tomatoes! Not only that’s is so yummy too! Who doesn’t love something easy and yummy? Can’t beat that!
If you try this quick and easy Panzanella salad, or any of my recipes be sure to snap a pic and share it on social media. Tag me @motherthyme so I can see! I’d love to see what you made! You can also check out my Instagram stories/highlights to see how I whip this yummy salad up!
Quick and Easy Panzanella Salad
- 1 pound tomatoes Campari or roma tomatoes
- 1 cucumber preferably seedless
- 1/4 cup sliced red onion
- 1/4 cup freshly chopped basil
- 5 oz bag large cut croutons Texas toast style
- 1/3 cup balsamic vinaigrette
- salt and pepper to taste
Cut tomatoes into large bite size chunks and add to a large bowl. Slice cucumber and add to bowl with tomatoes. If using a seeded cucumber, scoop the seeds out first using a spoon before slicing. You want an equal ratio of tomatoes and cucumber so you might need less cucumber depending on the size of the cucumber.
Add onion, basil, and season veggies with salt and pepper.
Add croutons and toss together with the veggies. Add dressing, and toss together until everything is covered in dressing.
Add additional salt and pepper to taste if needed. Let sit for about 30 minutes to let flavors absorb.
Best served within 30-2 hours after making. If making ahead, chop veggies, cover and refrigerate. 30 minutes before serving add croutons and dressing. Let sit for about 30 minutes until ready to serve.
I use Ken’s Lite Balsamic Vinaigrette and Fresh Gourmet croutons.