Panzanella Salad
This traditional Tuscan bread salad transforms simple ingredients into a vibrant summer dish. Featuring crusty bread, juicy tomatoes, and fresh herbs dressed in a classic vinaigrette, this authentic Italian recipe captures the essence of Mediterranean cuisine. Perfect for hot days when you want a refreshing meal without cooking. Time
Ingredients
Instructions
Preheat oven to 375°F (190°C).
Cut bread into 1-inch cubes and toss with 2 tablespoons olive oil and garlic powder.
Spread bread cubes evenly on a baking sheet and bake for 20-30 minutes until golden and crisp. Set aside to cool completely.
While bread is toasting, prepare the vegetables: slice tomatoes, cucumber, bell pepper, and red onion.
In a small bowl, whisk together all dressing ingredients until well combined.
In a large bowl, combine the toasted bread cubes and all prepared vegetables.
Pour the dressing over the salad and toss gently to combine.
Let the salad rest for 20-30 minutes at room temperature to allow the bread to absorb the dressing and the flavors to meld.
Just before serving, add the fresh basil and toss gently once more.
Nutrition
- Calories
- 327 kcal
- Carbohydrate Content
- 35 g
- Protein Content
- 12 g
- Fat Content
- 16 g
- Sodium Content
- 625 mg
- Fiber Content
- 4 g
- Sugar Content
- 6 g
- Serving Size
- 1 serving
