Description
Panzanella is a vibrant Italian salad that captures the essence of summer with its delightful combination of ripe tomatoes, crunchy cucumbers, and hearty bread. Tossed in a rich olive oil and balsamic dressing, this refreshing dish not only showcases seasonal produce but also brilliantly utilizes leftover bread. Perfect for picnics, barbecues, or as a light meal, Panzanella is sure to impress your guests with its colorful presentation and delicious flavors.
Ingredients
Scale
- 4 cups stale crusty bread (Italian or sourdough)
- 2 cups ripe heirloom tomatoes, chopped
- 1 large English cucumber, sliced
- 1 small red onion, thinly sliced
- ½ cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Tear stale bread into bite-sized pieces and spread on a baking sheet. Drizzle with olive oil and toss to coat. Bake for 10-15 minutes until golden brown.
- While the bread bakes, chop the tomatoes, cucumber, and red onion. Set aside.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- In a large bowl, combine toasted bread, vegetables, and basil leaves. Drizzle the dressing over the salad and toss gently.
- Allow the salad to rest at room temperature for 15-30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg