Description
A fresh and vibrant summer panzanella salad made with toasted bread, ripe tomatoes, cucumber, basil, and a simple vinaigrette.
Ingredients
Scale
- 4 cups crusty bread, cubed
- 3 cups ripe tomatoes, cut into wedges
- 1 cucumber, sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh basil leaves
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast bread cubes at 400 degrees Fahrenheit for 8 to 10 minutes until golden.
- Combine tomatoes, cucumber, red onion, and basil in a large bowl.
- Add toasted bread cubes.
- Drizzle with olive oil and red wine vinegar.
- Season with salt and black pepper and toss gently.
- Let rest 15 minutes before serving.
Notes
- Use day old bread for best texture.
- Let salad rest before serving.
- Serve same day for best results.
- Store refrigerated up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Summer Panzanella, Italian bread salad recipe, tomato basil bread salad, fresh summer salad, easy panzanella recipe