Panzanella Ala Reeni

Panzanella is a traditional Italian bread salad that originated in Tuscany. It was originally a way to use up stale bread and make a refreshing summer dish.

This is vegan recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Panzanella Ala Reeni

Cooking Method: No Cooking Cuisine: Italian Courses: Italian, Lunch, Salad Recipe Keys: Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 500 gram Tomatoes
• 1 piece Cucumber
• 1 piece Red Onion
• 1 piece Bell Pepper
• 20 gram Fresh Basil
• 200 gram Day-Old Bread
• 4 tablespoon Olive Oil
• 2 tablespoon Red Wine Vinegar
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Cut the tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
2. Tear the day-old bread into small chunks.
3. In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, and torn bread.
4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to make the dressing.
5. Pour the dressing over the salad and toss to combine.
6. Let the salad sit for 30 minutes to allow the flavors to meld.
7. Garnish with fresh basil before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 6g12%

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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.