Description
A refreshing Panzanella Salad that combines crusty bread with ripe tomatoes and fresh vegetables for a delightful summer dish.
Ingredients
Scale
- 4 cups day-old crusty bread, cut into 1-inch cubes
- 2 cups ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 bell pepper (any color), chopped
- 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 375°F. Spread the bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, or until golden and crispy. Let cool.
- In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, 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 and pour the dressing over the top. Toss gently to combine, ensuring the bread absorbs the flavors.
- Let the salad sit for at least 15 minutes before serving to allow the bread to soak up the dressing and juices.
- Serve at room temperature or slightly chilled.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Experiment with different herbs like parsley or oregano for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg