Panzanella (Tuscan Tomato and Bread Salad)
Learn how to make panzanella salad using a handful of ingredients. Ready in 30 minutes, this panzanella recipe is perfect for hot summer days!
Servings: 4
Ingredients
- 4 cups rustic bread ciabatta or sourdough
- 2 tbsp olive oil
- 1 1/2 lbs tomatoes cut into pieces
- 1/2 red onion sliced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup fresh basil leaves
Dressing
- 1 clove garlic grated
- 1 tsp dijon mustard
- 1/4 cup olive oil extra virgin
- 3 tbsp red wine vinegar
Instructions
- Preheat the oven to 350 degrees F. Tear the bread into bite size pieces and place them on a baking sheet. Drizzle with olive oil and toast in the oven for 10 to 15 minutes until it's crispy on the edges.
- Place the tomatoes in a large bowl and add in the onions. Season with salt and pepper and give it a good toss.
- Add the toasted bread to the tomatoes and onions and give it a gentle toss.
- In a small bowl mix the olive oil with red wine vinegar, dijon mustard and garlic. Drizzle over the salad and mix well.
- Let the salad sit for 15 minutes, then transfer to a serving platter and top with fresh basil leaves.
Video
Notes
Nutrition
Calories: 298kcal | Carbohydrates: 23g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 484mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1524IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 2mg