Italian Panzanella Bread Salad with Heirloom Tomatoes

Italian Panzanella Bread Salad with Heirloom Tomatoes

VegetarianItalianLunchFreshSummerHealthy
⏱️ 20m PREP
🔥 10m COOK
👥 4 SERVINGS
250 CAL/SERV
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Overview

A delightful and refreshing Italian salad featuring vibrant heirloom tomatoes and crusty bread soaked in a tangy vinaigrette.

Macronutrients per serving

49
grams
Protein
5.0g 10%
Fat
14.0g 29%
Carbs
30.0g 61%

Rich in nutrients

☀️ Vitamin C
30% DV
Supports immune function
☀️ Vitamin A
20% DV
Important for vision and skin health
🔺 Potassium
10% DV
Essential for heart and muscle function
Lycopene
15% DV
May help protect against certain diseases
🌾 Fiber
12% DV
Aids in digestion and heart health

Ingredients

  • 4 cups day-old rustic bread cut into cubes
  • 2 cups heirloom tomatoes chopped
  • 1 cup cucumber sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh basil torn into pieces
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. 1 Preheat your oven to 350°F (175°C) to toast the bread.
  2. 2 Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes until golden and crisp.
  3. 3 In a large bowl, combine the chopped heirloom tomatoes, sliced cucumber, red onion, and torn basil.
  4. 4 In a small bowl, whisk together the olive oil, red wine vinegar, sea salt, and black pepper to make the dressing.
  5. 5 Add the toasted bread cubes to the tomato mixture in the large bowl.
  6. 6 Pour the dressing over the salad and toss well to combine, ensuring the bread absorbs some of the dressing.
  7. 7 Let the salad sit for about 10 minutes to allow the flavors to meld. Toss again before serving.
  8. 8 Serve the panzanella salad at room temperature, garnished with additional fresh basil if desired.

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