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)


  1. 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.
  2. Add onion, basil, and season veggies with salt and pepper. 
  3. Add croutons and toss together with the veggies. Add dressing, and toss together until everything is covered in dressing.
  4. 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.