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Panzanella Salad Recipe

Panzanella Salad Recipe


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4.7 from 30 reviews

  • Author: Emma
  • Total Time: 25 minutes (plus resting)
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delightful Panzanella Salad recipe that combines crunchy bread cubes with juicy cherry tomatoes, crisp cucumbers, and a flavorful dressing, perfect for a light and refreshing meal.


Ingredients

Scale

Bread Cubes:

4 cups crusty bread, cut into 1-inch cubes

  • 2 tablespoons olive oil (for toasting bread)

Salad:

  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh basil, chopped

Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven:
  2. Preheat the oven to 375°F (190°C). Place bread cubes on a baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and toast for 10-12 minutes until golden.

  3. Prepare salad:
  4. In a large bowl, combine tomatoes, cucumber, red onion, red bell pepper, and basil.

  5. Make dressing:
  6. Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.

  7. Combine ingredients:
  8. Add toasted bread cubes to vegetables, pour dressing over, toss gently, let sit for 20 minutes.

  9. Serve:
  10. Toss salad again before serving and enjoy!

Notes

  • Use day-old bread for best texture.
  • Add fresh mozzarella or olives for extra flavor.
  • Best served the same day.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook, Toasting
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 5g
  • Sodium: 360mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg