Description
Classic Panzanella Salad is a refreshing Italian dish that celebrates the vibrant flavors of summer. With juicy heirloom tomatoes, crisp cucumbers, and tangy vinaigrette-soaked bread, this salad is perfect for picnics, barbecues, or as a light lunch. Its colorful presentation and delightful textures make it a crowd-pleaser that’s easy to prepare and sure to impress!
Ingredients
Scale
- 4 cups stale rustic bread (ciabatta or sourdough), cubed
- 2 cups ripe heirloom tomatoes, chopped
- 1 cup English cucumber, sliced
- 1/2 cup red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut stale bread into cubes and toast for about 10 minutes until golden brown.
- In a large bowl, combine the cubed bread, heirloom tomatoes, cucumber, red onion, and torn basil.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper; toss gently to combine.
- Allow the salad to rest for at least 30 minutes before serving to let flavors meld.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - Use day-old bread for optimal texture; it absorbs dressing without becoming mushy. - Consider adding bell peppers or olives for extra crunch and flavor. - To keep leftovers fresh, store uneaten salad in an airtight container without dressing.