Description
A fresh and vibrant Summer Panzanella Salad that combines day-old bread with ripe vegetables and a tangy dressing, perfect for warm weather.
Ingredients
- 3 cups day-old crusty bread, cut into 1-inch cubes
- 2 cups ripe tomatoes, chopped (mix of colors if possible)
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (any color)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes, or until golden brown and crispy. Let cool.
- In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Add the toasted bread cubes to the vegetable mixture and pour the dressing over everything. Toss gently to combine.
- Let the salad sit for about 15-20 minutes to allow the bread to soak up the flavors before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg