Panzanella Salad Recipe

This authentic Panzanella salad combines stale bread, ripe tomatoes, crisp cucumbers, and fresh basil in a tangy red wine vinegar dressing — the perfect refreshing summer dish!

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Prep Time: 15

Resting time: 30

Total Time: 45

Course: Salad

Cuisine: Italian, Mediterranean

Diet: Diabetic, Low Calorie, Vegetarian

Keyword: Bread Salad, Healthy recipes, Italian Bread Salad, Mediterranean Ingredients, Panzanella Salad, Summer Recipe, Summer Salad, Tomato Bread Salad

Difficulty: Beginner

Servings:

Calories: 384kcal

Ingredients

1 cup cucumbers chopped
2 cups tomatoes fresh chopped
½ cup onions sliced
⅓ pound bread cut in croutons
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 10 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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