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Panzanella Salad

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

 4 cups of stale bread (preferably Italian or ciabatta), cut into 1-inch cubes
 1 pound ripe tomatoes, cut into chunks
 1 cucumber, peeled, seeded, and sliced
 1 small red onion, thinly sliced
 1/2 cup fresh basil leaves, torn
 1/3 cup extra virgin olive oil
 3 tablespoons red wine vinegar
 1 garlic clove, minced
 Salt and pepper to taste
1

Prepare the Bread:

If the bread isn't stale, you can toast it in the oven. Preheat the oven to 350°F (175°C), spread the bread cubes on a baking sheet, and bake until they're lightly toasted, about 10-15 minutes.

2

Make the Vinaigrette:

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.

3

Combine the Salad:

In a large bowl, combine the toasted bread, tomatoes, cucumber, red onion, and basil. Drizzle the vinaigrette over the salad and toss everything together to coat well.

4

Let it Marinate:

Allow the salad to sit for about 30 minutes before serving so the bread can absorb the flavors and soften slightly.

5

Serve:

Toss the salad again before serving. Adjust the seasoning with more salt, pepper, or vinegar if needed.

Nutrition Facts

0 servings

Serving size

130

Amount per serving
Calories350
% Daily Value *
Total Fat 18g24%

Saturated Fat 3g15%
Sodium 300mg14%
Total Carbohydrate 40g15%

Dietary Fiber 4g15%
Total Sugars 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.