Tomato panzanella salad in a bowl on a kitchen countertop beside spices and fresh herbs

Tomato Panzanella Salad

  • Author: Krista
  • prep_time Prep Time: 15 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 6-8 1x
  • category Category: Side Dish
  • method Method: Oven
  • cuisine Cuisine: Italian


Crunchy cucumber, cherry tomatoes, red onion, fresh basil and homemade garlic croutons make this Panzanella Salad a summer staple. It’s finished off with a sweet balsamic vinaigrette. You won’t be able to stop at one helping!



For the Croutons

  • 5 cups sourdough cubes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

For the Tomato Salad

  • 2 cups halved multicolored cherry tomatoes
  • 1 cup half moon sliced cucumbers
  • 1/3 cup sliced red onion
  • 1/2 cup basil, chiffoned

For the White Balsamic Vinaigrette

  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 2 garlic cloves, minced
  • salt & pepper


Make the Croutons

  1. Preheat oven to 375°F.
  2. Add sourdough cubes to a large bowl, season with olive oil, salt and garlic powder. Toss to coat all the cubes.
  3. Spread out evenly on a baking sheet in a single layer.
  4. Bake for 10-15 minutes, or until slightly browned. Tossing halfway through. Remove from oven.

Make the Vinaigrette

  1. To a small bowl add white balsamic vinegar, olive oil, dijon mustard, honey, garlic, salt and pepper.
  2. Whisk until emulsified.

Assemble the Salad

  1. To a large bowl add croutons, tomatoes, cucumber, red onion, basil and drizzle with vinaigrette. Gently toss to coat all croutons with dressing and mix everything together.
  2. Let sit for 5-10 minutes to let all the flavors meld together. Serve.


  • To Store: Salad is best shortly after it’s made – after a while, croutons will start to lose crispiness – but leftovers can be refrigerated in an airtight container for 1-2 days. To avoid soggy bread, store croutons, salad and dressing separately.
    • Croutons: Keep cooled croutons in an airtight container at room temperature for up to 5 days.
    • Salad: Prepared salad ingredients will stay fresh in an airtight container in the fridge for up to 2 days.
    • Dressing: Vinaigrette can be refrigerated in a tightly covered jar for up to 1 week – you’ll likely notice some separation after it sits, but re-whisking it should return it to normal.


  • Serving Size: 1 cup

Keywords: cherry tomato salad, cucumber tomato onion salad, tomato salad with basil