This Four-Step Tuscan Bread & Tomato Salad Makes Summer Dinners a Breeze

Hearty salad of bread cubes, red and yellow tomatoes, spinach, and olives on white plate and wooden table with yellow flowers on the right

This Four-Step Tuscan Bread & Tomato Salad Makes Summer Dinners a Breeze

We have your go-to recipe for a hearty summer salad packed with flavor, nutrition, and bright colors.

In this panzanella salad by Chef Gail Patak, enjoy the tastes of salty olives, arugula, and cherry tomatoes, while toasted baguette croutons offer the perfect crunch.

Celebrate summer a little early this year with every bite of this satisfying salad.

Tuscan Panzanella Salad

Salad with green leaves, toasted bread cubes, red and yellow tomatoes, and olives on white plate, green and white Farm Sanctuary napkin, wooden table with wooden utensils on right

Prep time: 30 minutes

Bake Time: 20-25 minutes (to toast bread)

Makes: 4 dinner servings or 8 side dishes

Ingredients:

For salad:
1 large baguette, cut into 3-inch cubes before toasting
1 large European-style cucumber, peeled and chopped bite-size
4 cups arugula, chopped bite-size
2 pints multi-colored cherry tomatoes, halved
16 oz artichoke hearts, chopped
12 oz kalamata olives, halved
6 oz capers
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tsp salt

For Dijon Vinaigrette dressing:
1 shallot, minced
2 cups extra-virgin olive oil
3 Tbsp lemon juice
2 Tbsp red wine or apple cider vinegar
1 Tbsp Dijon mustard
1 tsp salt
Pinch of Black Pepper
Optional: 1 tsp sugar

Instructions:

  • For bread: Preheat oven to 300°F. Bake bread on baking sheet for about 20-25 minutes at 300°F, or until just lightly toasted.
  • For tomatoes: Place the tomatoes in a colander in a larger bowl. Sprinkle with the salt and let sit for about 10 minutes to draw water out.
  • For dressing: Place all ingredients (except olive oil) in a large mixing bowl. With a wire whisk, add the olive oil in a slow stream and mix until incorporated.
  • For salad assembly: Combine all salad ingredients in large bowl. Add the Dijon Vinaigrette and toss until completely incorporated. Cover and refrigerate for at least 1 hour. Serve and enjoy!

Each time you choose a vegan meal like this colorful, filling, and delicious salad, you are helping to build a kinder world for farm animals and a more just and sustainable food system.

Choose Plant-Based

Mixed salad of red and yellow tomatoes, arugula leaves, toasted bread cubes, and olives

Animal agriculture runs on the suffering of billions of animals, the exploitation of marginalized workers and communities, and the destruction of our environment. The good news is that you can oppose the harms of factory farming every time you eat by choosing plant-based meals!

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Mixed salad of red and yellow tomatoes, arugula leaves, toasted bread cubes, and olives