Description
Discover the joy of summer with this vibrant Panzanella, a classic Tuscan bread salad that combines fresh, juicy tomatoes, crunchy cucumbers, and aromatic basil. This easy-to-make dish is perfect for picnics, barbecues, or simply enjoying at home. With its bold flavors and delightful textures, it’s a standout choice for any meal or gathering. Tossed in a zesty vinaigrette, this Panzanella not only celebrates seasonal produce but also offers a healthy option packed with nutrients. Best of all, it can be prepared ahead of time to enhance the flavors—making it a fantastic addition to your summer menu.
Ingredients
Scale
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 3 garlic cloves
- 1/4 cup red apple vinegar
- 6 cups sourdough bread, cubed
- 1 1/2 pounds ripe tomatoes, chopped
- 1/2 English cucumber, diced
- 1/2 cup slivered red onion
- 2 tablespoons capers
- Fresh basil leaves
Instructions
- Toast the bread: In a skillet, heat olive oil and sauté one garlic clove until golden. Remove garlic and add cubed sourdough; toast until golden brown. Set aside.
- Mix vegetables: In a large bowl, combine tomatoes, cucumber, red onion, and capers with cooled bread.
- Prepare vinaigrette: Whisk together remaining olive oil, minced garlic cloves, vinegar, salt, and pepper in a small bowl.
- Combine: Pour vinaigrette over the salad mixture and gently toss in basil leaves. Let sit for 20-30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 310mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg