This panzanella brings together the rustic charm of crusty bread, the vibrant freshness of juicy tomatoes and crisp cucumbers, and the aromatic taste of basil and red onion. It's super easy to make, fresh, light, and perfect for summer BBQs and picnics!
Usually panzanella calls for stale bread. If you don't have it, you can also bake it in the oven for 15 minutes like I did. Preheat your oven to 350 °F. Cut the ciabatta into cubes and place them on a baking tray lined with parchment paper. Bake for 15 minutes.
Roughly chop the tomatoes, cucumber, bell pepper, and the red onion. Place everything in a large bowl. Rinse the capers and add them to the vegetables.
Make the dressing. Combine all of the ingredients for the dressing in a small bowl and stir well.
Add the roasted ciabatta and the dressing and stir. Let it sit for about an hour before serving it. Tear the basil leaves and add them to the salad just before serving it.
Notes
For the best taste, make sure to let the salad sit for about an hour before serving it. You could also let it sit for up to a maximum of 2 hours. This way the dressing will soften the bread but it won't get too soft.
Concerning the bread, you have two options. You can either roast it in the oven like I did or you could leave it uncovered overnight to harden and stale.
I recommend eating the salad on the same day it's made. Leftovers will keep up to 3 days in the fridge, but the bread will get soggy and the tomatoes will lose their flavor.