Panzanella Salad
Panzanella Salad is our new favorite summer salad. Crisp vegetables combine with toasted pieces of bread in a delicious and light vinaigrette dressing.
Servings: 8 people
Calories: 244kcal
Ingredients
- 1 1/2 tablespoons olive oil
- 4 cups Italian bread cubed (about 6.5 ounces)
- 2 large tomatoes
- 1 cucumber seeds removed and cut into slices
- 1/2 small red onion sliced
- 1/2 cup fresh basil leaves packed, roughly chopped (see note)
Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Heat 1 1/2 tablespoons olive oil in a large skillet. Add the bread cubes, tossing often until browned, about 10 minutes.4 cups Italian bread, 1 1/2 tablespoons olive oil
- Whisk the ingredients for the dressing together in a small measuring cup or bowl.1/3 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- In a large bowl combine the tomatoes, cucumber, onion, basil, and toasted bread. Toss with the dressing. Taste and add more salt and pepper to taste.2 large tomatoes, 1 cucumber, 1/2 small red onion, 1/2 cup fresh basil leaves
Video
Notes
I find that it is often cheaper to buy a small basil plant than to buy a pack of basil. You also tend to get quite a bit more that way.
Nutrition
Serving: 1cup | Calories: 244kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 378mg | Potassium: 193mg | Fiber: 2g | Sugar: 9g | Vitamin A: 363IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg