6cupsof cubed bread (we recommend sourdough or French)
2large tomatoes, cut into 1-inch cubes (about 1 pound)
1/2large red onion, sliced thinly (see note)
1cucumber, quartered and sliced into 1/2-inch chunks (see note)
1/2cuptorn basil leaves
1/4cuproughly chopped flat leaf parsley leaves
For the vinaigrette
1/4cupwhite wine vinegar
1/4teaspooncoarse ground black pepper
Heat oven to 375ºF. Combine the bread cubes with 2 tablespoons olive oil on a large rimmed baking sheet. Bake until golden brown and crispy, about 20 minutes. If you’re using super fresh bread, the croutons will take a little longer to become golden brown. If the bread is stale and dry, the croutons may brown faster, so keep an eye on them. The size of your bread cubes will make a difference in how long it may take for them to crisp up.
In a small bowl, whisk vinaigrette ingredients together: olive oil, vinegar, garlic, mustard, salt, and pepper.
In a large bowl, combine tomatoes, onion, cucumber, basil, parsley, and capers; mix. Add bread cubes and toss with vinaigrette. Taste and season with salt and pepper as needed.
Serve immediately or let the salad sit for 30 minutes to an hour to let the flavors develop.
Soak onions in ice water before adding them to the salad. It’s optional, but it takes the strength of them down a notch and prevents them from being overwhelming.
If using English cucumber, there’s no need to peel or remove seeds. If using a regular waxed cucumber, peel, quarter, and remove seeds.
Make Ahead Ideas: Prepare the components of the panzanella ahead of time. Make the croutons and, after cooling thoroughly, store in a tightly covered container for up to a week. Cut the veggies and refrigerate. Make the vinaigrette a day ahead and store in the refrigerator. Allow to come to room temp before using and shake well.