Description
A fresh and vibrant Italian Panzanella salad made with juicy tomatoes, crisp vegetables, and crusty bread that soaks up a flavorful dressing for a perfect balance of textures.
Ingredients
- 4 cups stale crusty bread (ciabatta or baguette), cubed
- 3 cups ripe tomatoes, chopped
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- Cut the bread into bite-sized cubes. If not stale, toast lightly in the oven until crisp.
- Chop the tomatoes, slice the cucumber, and thinly slice the red onion. Place them in a large bowl.
- Add the bread cubes to the bowl with the vegetables.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, black pepper, and minced garlic if using.
- Pour the dressing over the salad and toss well to combine.
- Let the salad sit for 10–15 minutes so the bread absorbs the flavors.
- Add fresh basil, toss gently, and serve at room temperature.
Notes
- Toast fresh bread to prevent it from becoming too soggy.
- Use ripe, juicy tomatoes for the best flavor.
- Add mozzarella or feta for a creamy variation.
- Include olives or capers for a briny touch.
- Add grilled chicken or chickpeas for extra protein.
- Best enjoyed fresh but can be stored in the fridge for up to 1 day.
- Serve at room temperature for optimal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
