Description
This Panzanella Salad Recipe is a refreshing Italian bread salad that combines crusty bread cubes with ripe cherry tomatoes, crisp cucumber, red onion, and fresh basil, all tossed in a flavorful vinaigrette dressing. It’s a perfect dish for summer gatherings or as a light and satisfying meal on its own.
Ingredients
Scale
Cubed Bread:
- 4 cups crusty bread, cut into 1-inch cubes
Vegetables:
- 2 cups cherry tomatoes, halved
- 1 cucumber, peeled and diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
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 ground black pepper
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and toast the bread cubes until golden and crisp.
- Prepare the Salad: Combine tomatoes, cucumber, red onion, and basil in a bowl.
- Make the Dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Toss Everything: Add bread cubes to vegetables, pour dressing, and toss gently to coat.
- Let It Sit: Allow the salad to sit for 20 minutes to meld flavors.
- Serve: Toss again before serving.
Notes
- Use day-old bread for best texture.
- Enhance with mozzarella, olives, or capers for added flavor.
- Serve immediately for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
