Panzanella Salad Recipe

Panzanella salad is one of those recipes that really tastes like summer, and it's best in the pick of the season when the tomatoes are juicy, the basil is abundant, and the onions and cucumbers are ripe.

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Prep Time: 10

Cook Time: 3

inactive time: 30

Total Time: 43

Course: Salad

Cuisine: Italian, Mediterranean

Diet: Diabetic, Low Calorie, Vegetarian

Keyword: Bread Salad, Panzanella Salad, Summer Recipe, Tomato Bread Salad

Difficulty: Beginner

Servings:

Calories: 552kcal

Ingredients

1 cup cucumbers chopped
2 cups tomatoes chopped
1/2 cup onions sliced
⅓ pound bread cut in croutons
1/4 pound mozzarella chopped in cubes
1 tbsp red vinegar
2 tbsp olive oil extra virgin
1 pinch salt kosher
1 pinch pepper black crushed
5 leaves basil chopped

Instructions

Turn oven on to 375°F (190°C), cut bread into 2-inch croutons and toss with half tablespoon olive oil. Toast in the oven for 3 minutes, until golden brown.
Meanwhile, cut the tomatoes and cucumbers into small cubes, the onions into thin slices, and the mozzarella into cubes. In a bowl, mix 1 and a half tablespoon of olive oil and 1 tablespoon of vinegar, salt and pepper.
Once ready, put a layer of bread on a plate, then the vegetables and mozzarella and continue until you have incorporated all the ingredients. Pour the dressing over the top and let it sit for 30 minutes until all the flavors are combined.

Nutrition

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