Description
Classic Panzanella Salad is a refreshing Italian dish made with crusty bread, ripe tomatoes, cucumbers, and a tangy dressing, perfect for summer.
Ingredients
Scale
- 4 cups crusty bread, cut into 1-inch cubes (about 8 ounces)
- 2 cups ripe tomatoes, chopped (about 1 pound)
- 1 cucumber, peeled and sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Spread the bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, or until golden brown and crispy. Remove from the oven and let cool.
- In a large bowl, combine the chopped tomatoes, cucumber, red onion, and torn basil leaves.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Add the toasted bread cubes to the vegetable mixture. Pour the dressing over the salad and toss gently to combine. Let the salad sit for about 15-20 minutes to allow the bread to soak up the flavors.
- Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Experiment with different types of bread, such as ciabatta or sourdough, for varied flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg