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panzanella-salad-recipe

Panzanella Salad Recipe

A refreshing and hearty Italian bread salad, perfect for summer.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Italian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 4 cups stale bread, cubed preferably ciabatta or country bread
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, thinly sliced
  • 0.25 cup fresh basil leaves, torn
  • 0.25 cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • to taste salt and pepper

Instructions 

  1. 1. In a large mixing bowl, combine the cubed bread, cherry tomatoes, cucumber, red onion, and basil leaves.
  2. 2. Drizzle the olive oil and red wine vinegar over the salad.
  3. 3. Season with salt and pepper to taste.
  4. 4. Toss everything together until the bread is well coated and the ingredients are evenly distributed.
  5. 5. Let the salad sit for about 10 minutes before serving to allow the bread to soak up the flavors.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 300mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Bread Salad, Summer, Vegan
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