Description
Panzanella Salad is a vibrant summer dish bursting with fresh flavors and textures. This refreshing salad combines juicy ripe tomatoes, crunchy cucumbers, and tangy red onions, all tossed with crusty stale bread for a delightful twist. Dressed in high-quality olive oil and balsamic vinegar, it’s perfect for outdoor gatherings or as a light meal. Easy to make and customizable with your favorite vegetables, this Panzanella Salad captures the essence of summer in every bite.
Ingredients
Scale
- 4 cups stale ciabatta bread, cubed
- 2 cups ripe tomatoes, chopped
- 1 cup cucumber, sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Arrange stale bread cubes on a baking sheet and toast for about 10 minutes until golden brown.
- While the bread cools, chop the tomatoes and slice the cucumber and red onion.
- In a large bowl, combine toasted bread with tomatoes, cucumber, red onion, and torn basil.
- Drizzle olive oil and balsamic vinegar over the salad; season with salt and pepper. Gently toss to combine.
- Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg