Summer Panzanella Salad
A vibrant summer salad showcasing fresh vegetables and day-old bread, soaked in a light vinaigrette for a refreshing experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 4 cups cubed day-old bread
- 3 medium tomatoes, diced
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 small red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Combine the cubed bread, tomatoes, cucumber, bell pepper, red onion, and basil in a large bowl.
- Whisk together olive oil, red wine vinegar, salt, and pepper in a separate small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 15-30 minutes for the flavors to meld before serving.
Notes
Use day-old bread for the best texture. Feel free to add other summer vegetables or protein options like mozzarella or grilled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/summer-panzanella-salad/