Panzanella Salad
Panzanella salad originated in Tuscany, Italy. It was traditionally made as a way to use up stale bread and ripe tomatoes.
This is vegan recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Panzanella Salad
Ingredients
Instructions
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Cut the stale bread into bite-sized cubes and place them in a large bowl.
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Slice the tomatoes and cucumber, and finely chop the red onion.
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Add the tomatoes, cucumber, red onion, and basil leaves to the bowl with the bread.
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In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
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Pour the dressing over the bread mixture and toss well to combine.
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Let the salad rest for about 30 minutes to allow the flavors to meld.
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Serve the Panzanella salad chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
