Panzanella, Toasted Bread and Tomato Salad

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

This is vegan recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Panzanella, Toasted Bread and Tomato Salad

Cooking Method: Mixing, Toasting Cuisine: Italian Courses: Appetizer, Lunch, Salad Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 15 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

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

Instructions

1. Preheat the oven to 350°F (175°C). Toast the bread slices until crispy, about 10 minutes.
2. Cut the toasted bread into bite-sized cubes.
3. In a large bowl, combine the tomatoes, cucumber, red onion, and fresh basil.
4. Add the toasted bread cubes 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 gently to combine.
7. Let the salad rest for 15 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 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 5g10%

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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.