Description
A refreshing and hearty Classic Panzanella Salad made with stale bread, fresh vegetables, and a tangy dressing.
Ingredients
- 4 cups stale bread, cut into 1-inch cubes
- 2 cups ripe tomatoes, chopped
- 1 cucumber, peeled and sliced
- 1 red onion, thinly sliced
- 1 bell pepper (any color), chopped
- 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 your oven to 400°F. Spread the stale bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, or until golden brown and crispy. Remove and let cool.
- In a large bowl, combine the chopped tomatoes, cucumber, red onion, bell pepper, and torn basil leaves.
- 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 the top. Toss gently to combine, ensuring the bread absorbs the flavors.
- Let the salad sit for at least 15 minutes before serving to allow the bread to soak up the dressing and juices from the vegetables.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Experiment with different types of bread, such as ciabatta or sourdough, for varied flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg