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A bowl of panzanella salad with toasted bread cubes, chopped tomatoes, sliced red onions, and fresh basil, with a spoon inside the bowl.
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Panzanella Bread Salad

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Diet: Vegetarian
Servings (Adjustable): 2
Calories: 224kcal
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Ingredients

  • 2 pieces ciabatta or 2 thick slices
  • 1 tablespoon olive oil or extra virgin olive oil
  • 1 large tomato
  • 1 clove fresh garlic peeled
  • ½ small red onion thinly sliced
  • 6 fresh basil leaves chiffonade

DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper

Instructions

  • In a small bowl, combine extra virgin olive oil, red wine vinegar, kosher salt, and ground black pepper.
  • Pre-heat Air Fryer to 379°F (193°C). Set for 5 minutes.
  • Thoroughly wash and pat dry tomato and basil leaves. Cut tomatoes into bite-sized chunks.
  • Gently rub garlic onto the ciabatta bread. Slice ciabatta into bite-sized chunks, then lightly drizzle with oil.
  • Place ciabatta chunks on a greased Air Fryer tray and slowly insert the tray into the middle cooking chamber, near the rotisserie catch.
    Sliced baguette pieces arranged on a grill pan, with a red checkered cloth, a tomato, herbs, shallot, and a small bowl of oil nearby on a white surface.
  • If using an Air Fryer with a basket, place the ciabatta chunks in a single layer on a lightly greased crisper plate.
  • Air Fry for 2 minutes on one side and turn the ciabatta chunks, then continue to Air Fry for 2 minutes or until the bread is crisp and lightly toasted.
  • Immediately remove the lightly toasted ciabatta from the Air Fryer and transfer to a large shallow bowl.
    A white bowl filled with sliced, toasted pieces of baguette sits on a white surface; more toasted bread pieces are on a black tray in the background.
  • Add the tomatoes, red onion, and half of the prepared red wine vinegar dressing.
    A white bowl filled with toasted bread cubes, sliced tomatoes, and thinly sliced onions on a light surface.
  • Toss gently, add basil, and pour the remaining dressing. Let the ciabatta bread sit for 15 minutes to absorb the red wine vinegar dressing. Then serve with your favorite summer meat and seafood dishes.
    A white bowl filled with panzanella salad featuring chopped tomatoes, toasted bread cubes, sliced red onions, and fresh basil.

Notes

This Air Fryer recipe uses an Instant Vortex Plus Air Fryer Oven. Not all Air Fryers cook the same way. It’s best to keep watch during your initial tests after purchasing.TIPS:
I used 2 pieces ciabatta bread. If slicing the ciabatta, cut ¾ to 1 inch thick and cut into bite-sized pieces.
I toasted the ciabatta bread in the Air Fryer. An oven toaster can be used as an alternative.
I used a tomato similar to beefsteak tomato.
If you love red onion, use a whole piece.
Stir the prepared red wine vinegar dressing before initially pouring onto the crisp ciabatta, tomatoes, and red onion.

Nutrition

Calories: 224kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 304mg | Potassium: 279mg | Fiber: 2g | Sugar: 4g | Vitamin A: 823IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg

Equipment

Knife
Wooden plate
Serrated bread knife
Kitchen tongs
Instant Vortex Plus Air Fryer Oven

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