This simple yet vibrant Italian tomato salad brings together an array of fresh ingredients - plump heirloom tomatoes, herb toasted Italian bread, and fresh basil chiffonade. This rustic Panzanella style Italian bread salad recipe is drenched with summer sunshine and flavor!
Why You Will Love This Recipe
Whether you’re in the mood for a snack or are looking to impress your guests with a starter course at your next dinner party, this colorful salad is sure to bring smiles around the table.
This classic dish combines fresh, ripe heirloom tomatoes, olives, herbs, garlic, oil and vinegar for a tangy dressing that really brings out the colors of all its components.
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Ingredients
With just a few ingredients, you can make this easy Italian tomato salad and inject fresh flavor, color, and texture to your next meal.
- Italian Bread - cut into cubes.
- Garlic Powder
- Salt - look for a sea salt in a grinder.
- Pepper - fresh cracked pepper is the best flavor.
- Thyme leaves - fresh cut thyme leaves.
- Heirloom Tomatoes - fresh ripened heirloom tomatoes in a variety of colors.
- Basil leaves - fresh, cut into a chiffonade.
- Parmesan or Asiago Cheese - grated fine for garnish.
- Balsamic Vinegar - look for a thick, well aged balsamic vinegar.
- Olive oil - for this type of recipe, choose a nice fruity extra virgin olive oil.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make this Italian Tomato Salad
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Cut the Bread
- Cut the Italian bread up in large squares or chunks. Day old bread is better as it is not as soft and takes longer to soak up the salad dressing. You can also use crusty sourdough bread.
Season the Bread
- Place the bread chunks in a large mixing bowl or salad bowl. Season with salt, pepper, garlic powder, and thyme. You can also use some dried Italian seasoning mix if you don't have fresh herbs.
Cut the Heirloom Tomatoes
- Cut each heirloom tomato in half, then quarter. Then cut each quarter in half. Add to medium mixing bowl.
- Season with ground pepper, salt, grated cheese, and chiffonade cut fresh basil leaves.
Toss with Dressing
- Toss tomatoes in their bowl and then transfer them to the salad bowl of seasoned bread cubes.
- Mix equal parts of a thick balsamic vinegar with a good extra virgin olive oil.
- Pour on top of the tomatoes and toss with the bread. Adjust salt, pepper, and additional fresh basil. Serve immediately and enjoy.
Serving Suggestions
Serve this colorful Italian tomato salad with your next pasta entree, or with your favorite grilled meats. For some great ideas to pair with, consider the following entree recipes:
- Pan Grilled Steakhouse Pork Chops
- Panko Crusted Chicken
- Double Smoked Ham
- Old Fashioned Stuffed Peppers
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions & Variations
I've made this Italian tomato salad recipe using heirloom cherry tomatoes, as well as the addition of chopped cucumbers. Just about any tomatoes and fresh garden produce will mix well for a fabulous Italian bread salad in the Panzanella style.
Storage
This Italian tomato salad recipe will not hold up for more than about 12 hours, tops. Make up only as much as you need. If you do have leftovers, remove the bread cubes, as they will just get soggy. You can add more bread and dressing to refresh the seasoned tomatoes for a later serving.
Tips for Success
- If all you have is fresh bread, cut the cubes and set on a baking tray in a 200 F oven for about 30 minutes. It will dry some of the moisture out of the bread.
- Fresh basil and fresh herbs taste the best with this type of salad, but you can use dried herbs if that is all you have.
- Look for firm tomatoes without soft spots. Heirloom make the prettiest color in the bowl.
- Prepare this Italian tomato salad recipe no more than a few hours before serving.
Frequently Asked Questions
Chiffonade is a French cooking technique used to finely cut herbs or leafy green vegetables (including basil, sage, mint, spinach, lettuce) into long, thin strips. Chiffonades can be used as garnishes in pasta, pizza, salads, and more.
Panzanella is a fresh salad dish that goes back to the peasant habit of soaking Tuscan stale bread and mixing it with garden vegetables, oil, and vinegar. The term Panzanella comes from the combination of two words “pane” (bread) and “zanella” (soup bowl).
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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📖 Recipe
Italian Tomato Salad
Ingredients
- ½ loaf Italian bread or 2 crusty baguettes
- ¼ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper fresh cracked
- 1 teaspoon thyme leaves fresh
- 6 large tomatoes heirloom variety, cut into eighths
- 2 tablespoon Parmesan cheese or Asiago, shredded
- ½ cup basil fresh leaves, chiffonade cut
- ½ cup balsamic vinegar thick, aged balsamic vinegar
- ¼ cup olive oil extra virgin
Instructions
- Cut the Italian bread up in large squares or chunks. Day old bread is better as it is not as soft and takes longer to soak up the salad dressing. You can also use crusty sourdough bread.½ loaf Italian bread
- Place the bread chunks in a large mixing bowl or salad bowl. Season with salt, pepper, garlic powder, and thyme. You can also use some dried Italian seasoning mix if you don't have fresh herbs.¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon thyme leaves
- Cut each heirloom tomato in half, then quarter. Then cut each quarter in half. Add to medium mixing bowl.6 large tomatoes
- Season with ground pepper, salt, grated cheese, and chiffonade cut fresh basil leaves.½ cup basil, 2 tablespoon Parmesan cheese
- Toss tomatoes in their bowl and then transfer them to the salad bowl of seasoned bread cubes.
- Mix equal parts of a thick balsamic vinegar with a good extra virgin olive oil.½ cup balsamic vinegar, ¼ cup olive oil
- Pour on top of the tomatoes and toss with the bread. Adjust salt, pepper, and additional fresh basil. Serve immediately and enjoy.
Notes
- If all you have is fresh bread, cut the cubes and set on a baking tray in a 200 F oven for about 30 minutes. It will dry some of the moisture out of the bread.
- Fresh basil and fresh herbs taste the best with this type of salad, but you can use dried herbs if that is all you have.
- Look for firm tomatoes without soft spots. Heirloom make the prettiest color in the bowl.
- Prepare this Italian tomato salad recipe no more than a few hours before serving.
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