House Panzanella Salad
Panzanella salad originated in Tuscany, Italy, as a way to use up stale bread.
This is vegan recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
House Panzanella Salad
Ingredients
Instructions
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Cut the tomatoes, cucumber, red onion, and basil leaves into bite-sized pieces.
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Tear the day-old bread into small chunks.
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In a large mixing bowl, combine the tomatoes, cucumber, red onion, basil leaves, olives, and torn bread.
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In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
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Pour the dressing over the salad and toss gently to combine.
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Let the salad rest for 30 minutes to allow the flavors to meld.
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Serve and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
