Panzanella Salad
A refreshing Italian salad made with ripe tomatoes, cucumbers, basil, and crusty bread, all tossed in a tangy vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian
- Diet: Vegan
Ingredients
- Crusty bread
- Vine-ripened tomatoes
- Cucumber
- Red onion
- Fresh basil
- Olive oil
- Red wine vinegar
- Salt
- Pepper
Instructions
- Tear the crusty bread into bite-sized pieces and place it in a large bowl.
- Dice the vine-ripened tomatoes and add them to the bowl.
- Chop the cucumber and slice the red onion; mix them in with the bread and tomatoes.
- Add torn fresh basil leaves.
- Whisk together olive oil, red wine vinegar, salt, and pepper to create the vinaigrette in a separate small bowl.
- Pour the vinaigrette over the salad and toss gently to combine.
- Let the salad sit for about 15 minutes to allow the flavors to meld before serving.
Notes
For best flavor, use stale or day-old bread and let the salad sit before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://www.glutenfreez.com/panzanella-salad/