Panzanella Salad
Panzanella Salad is a traditional Tuscan salad with chunks of stale bread, tomatoes, onions, and cucumbers, tossed with olive oil and vinegar.
Servings: 2 servings
Ingredients
- 2 slices very crusty Italian or artisan bread, cut into bite sized cubes
- 1 clove garlic, peeled and halved
- 3 cups diced tomatoes, about 5 or 6 small heirloom tomatoes
- 1/2 medium seedless cucumber, halved lengthwise and sliced
- 1/2 small red onion, cut in fine wedges
- 1 bunch basil leaves, roughly torn
- 4 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- salt and fresh cracked black pepper
Instructions
- Preheat your oven to 325F
- Put the bread on an ungreased baking sheet and toast in the oven for about 5 to 7 minutes.
- Rub the inside of your serving bowl with the cut sides of the garlic. Discard the garlic. Put the tomatoes, cucumber, onions and basil leaves in the bowl. Add the cubes of bread.
- Mix a simple vinaigrette with the oil and vinegar. Taste it and adjust it to suit you. Stir vigorously with a spoon, and then drizzle over the salad Toss well.
- Season with salt and freshly cracked black pepper.
- Let the salad sit for about 15-30 minutes and then serve it up!
Notes
For something a little different, try my Grilled Cornbread Panzanella.
Nutrition
Calories: 350 kcal · Carbohydrates: 21 g · Protein: 4 g · Fat: 29 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 21 g · Cholesterol: 0.1 mg · Sodium: 82 mg · Potassium: 721 mg · Fiber: 4 g · Sugar: 9 g · Vitamin A: 2152 IU · Vitamin C: 36 mg · Calcium: 65 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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