Recipe courtesy of Chris Fischer and Amy Schumer

Panzanella Salad

This salad makes me think of July, when tomatoes and cucumbers are in season and perfect in the Northeast. Don't be shy with the seasonings as the bread will soak much of it up.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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1/2 loaf crusty bread, torn into pieces

4 tomatoes, cut into chunks

1 cucumber, cut into chunks

1/2 cup olive oil

Kosher salt

1/2 onion, thinly sliced

1/3 cup red wine vinegar

1 cup fresh basil leaves, roughly chopped


  1. In a large bowl, add the bread, tomatoes, cucumber and olive oil, season well with salt and toss together. In a smaller bowl, mix the onions and vinegar, season with salt and then pour it evenly over the bread mixture. Add the chopped basil, toss well and serve.

Cook’s Note

You can make seasonal versions of this salad during the fall using roasted Brussels sprouts or butternut squash.