Return to Content


Yankee Plus Dec 2015


by in Jul 2010
2 votes, 4.50 avg. rating (86% score)
Print Friendly

Total Time: 30

This bread, tomato, and cucumber salad is a perfect expression of a summer garden in a bowl.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 medium-size ripe tomatoes, cored and cut into small wedges
  • 2 cucumbers (preferably seedless), sliced into half-moons
  • 1 small red onion, thinly sliced
  • 8 basil leaves, torn
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • Kosher or sea salt
  • 1 small loaf Italian bread, diced and toasted


In a large bowl combine tomatoes, cucumbers, onion, basil, oil, vinegar, and salt. Let sit at room temperature 30 minutes; then taste and add salt if needed.
Mix bread in and serve.
Updated Thursday, May 27th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Panzanella

  1. Stephanie Bath July 27, 2010 at 10:17 pm #

    It’s like a BLT – all those flavors creating one wonderful experience in every bite.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111