Go Back
–+ servings
classic panzanella salad
Print

Panzanella Salad

Panzanella Salad is an Italian bread salad made with crusty Italian bread and fresh summer tomatoes tossed in oil and vinegar.
Course Main
Cuisine Italian
Keyword bread, salad, summer vegetables, tomato
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 612kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 16 ounces Italian Bread cubed, about 10 cups
  • 4 Tomatoes large, cut into chunks
  • 1/2 English Cucumber sliced
  • 1 cup Red Onion thinly sliced
  • 12 leaves Basil thinly sliced
  • 1/2 cup Olive Oil + 2 tablespoons for bread
  • ¼ cup Red Wine Vinegar
  • Salt

Instructions

  • Place cubes of bread in a large bowl and drizzle with 2 tablespoons of olive oil. Lightly salt and toss everything together to coat bread. Place in oven and bake at 350 degree F for 5-10 minutes, or until lightly toasted.
  • In a large bowl add tomatoes and lightly salt.
  • Add cucumbers, onions, basil, and bread.
  • Whisk together olive oil and vinegar. Drizzle over salad and toss to coat.
  • Enjoy!

Nutrition

Calories: 612kcal | Carbohydrates: 46g | Protein: 7g | Fat: 44g | Saturated Fat: 17g | Sodium: 287mg | Potassium: 434mg | Fiber: 4g | Sugar: 27g | Vitamin A: 760IU | Vitamin C: 14.1mg | Calcium: 20mg | Iron: 2.1mg