Perfect Panzanella Salad (Classic Tuscan Bread Salad)

Preheat oven to 400 °F (200 °C).

Toss bread cubes with 2 tbsp olive oil, salt, and pepper.

Spread in single layer and toast for 8–15 minutes until golden and crisp. Let cool.

Toss chopped tomatoes with a pinch of salt and drain in a colander for 10–15 minutes, reserving tomato juices.

Whisk reserved tomato juice with remaining olive oil, vinegar, minced garlic or Dijon mustard (optional), salt, and pepper until emulsified.

Dice cucumber, slice red onion, and tear basil leaves by hand for best texture.

In a large bowl, combine cooled bread cubes, vegetables, basil, and any optional add‑ins.

Drizzle vinaigrette and gently toss to coat evenly without crushing the bread.

Let the salad sit at room temperature for 10–30 minutes before serving so bread absorbs dressing while staying chewy.