Garden Vegetable Panzanella

Panzanella is a traditional Italian bread salad that originated in Tuscany. It was originally created as a way to use up stale bread.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Garden Vegetable Panzanella

Cooking Method: Baking, Grilling Cuisine: Italian Courses: Lunch, Main Course, Salad Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 10 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 4 slice Bread
• 2 large Tomatoes
• 1 medium Cucumber
• 1 small Red Onion
• 1 medium Bell Pepper
• 1 cup Fresh Basil
• 2 tablespoon Olive Oil
• 2 tablespoon Red Wine Vinegar
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the grill or oven to medium-high heat.
2. Brush the bread slices with olive oil and grill or bake until toasted.
3. In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, and basil.
4. Tear the toasted bread into bite-sized pieces and add to the bowl.
5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
6. Drizzle the dressing over the salad and toss to combine.
7. Let the salad sit for 10 minutes to allow the flavors to meld.
8. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.