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
- Preheat the oven:
- Prepare salad:
- Make dressing:
- Combine ingredients:
- Serve:
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.
In a large bowl, combine tomatoes, cucumber, red onion, red bell pepper, and basil.
Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.
Add toasted bread cubes to vegetables, pour dressing over, toss gently, let sit for 20 minutes.
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
