Panzanella Salad with Bread, Tomatoes, and Cucumbers - Vegetarian

The Tuscan Summer Panzanella is a quintessential representation of Italian rustic charm and fresh, seasonal ingredients. This vibrant salad brings together golden, crispy bread cubes with juicy, ripe tomatoes, cool cucumber slices, and fragrant basil, all tossed in a subtle, zesty dressing. Each ingredient is chosen to create a harmonious balance of flavors that elevate humble ingredients into a feast for the senses.

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Temps de préparation 20

Temps de cuisson 12

Temps total 32

Type de plat Salad

Cuisine Italian

Portions servings

Calories 250 kcal

Ingrédients

4 cups crusty bread, cubed

2 large tomatoes, chopped

1 medium cucumber, sliced

1/2 red red onion, thinly sliced

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 garlic garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh basil leaves, torn

Instructions

Preheat oven to 400°F (200°C).
Spread the bread cubes on a baking sheet and bake for 10-12 minutes, until they are golden and crisp. Set aside to cool.
In a large bowl, combine the tomatoes, cucumber, and red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
Add the bread cubes to the vegetable mixture.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
Just before serving, add the torn basil leaves and toss gently again.

Nutrition (per 100g)

Keyword appetizer, bread salad, cucumber, easy recipe, fresh herbs, gluten-free option, healthy eating, italian cuisine, light meal, Mediterranean diet, panzanella, picnic food, quick meal, salad, side dish, summer dish, tomatoes, vegan option, vegetarian

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Panzanella Salad with Bread, Tomatoes, and Cucumbers – Vegetarian