Description
Panzanella Salad is a vibrant Italian dish that beautifully showcases the flavors of summer. With ripe tomatoes, crunchy cucumbers, and crusty bread soaked in a tangy dressing, this refreshing salad is perfect for warm days and gatherings. Easy to prepare with simple ingredients, it’s a delightful way to celebrate seasonal produce while impressing your guests with minimal effort.
Ingredients
Scale
- 4 cups stale crusty bread, torn into pieces
- 2 cups ripe tomatoes, diced
- 1 cup English cucumber, diced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spread the torn bread on a baking sheet and lightly toast for about 8 minutes until golden brown.
- In a large bowl, combine diced tomatoes, cucumber, red onion, and torn basil.
- In a small bowl, whisk together olive oil and red wine vinegar; season with salt and pepper.
- Drizzle the dressing over the vegetable mixture and toss gently to coat.
- Fold in the toasted bread pieces and let the salad sit for about 10 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg