Description
A vibrant Tuscan salad that combines stale bread with juicy tomatoes, crisp cucumbers, and fresh basil, all dressed in a tangy vinaigrette.
Ingredients
Scale
- 4 cups stale bread, torn into chunks
- 2 cups cucumbers, diced
- 2 cups tomatoes, diced
- 1 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Combine the ingredients in a bowl: In a large mixing bowl, add the torn bread chunks, diced cucumbers, juicy tomatoes, thinly sliced red onion, and fragrant basil leaves. Gently toss to blend the ingredients without squishing the tomatoes.
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
- Toss the salad: Pour the vinaigrette over the salad mixture. Use your hands or salad tongs to gently toss everything together.
- Let it rest: Allow the salad to sit for 10-15 minutes at room temperature.
- Serve: Present your beautiful Panzanella salad chilled or at room temperature, garnished with additional basil leaves.
Notes
For variations, feel free to add feta cheese, arugula, or other seasonal vegetables. Best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Panzanella, salad, Italian, summer, fresh ingredients, vegetarian