Panzanella (Tuscan Tomato and Bread Salad)

A classic Tuscan salad featuring stale sourdough bread, vine tomatoes, cucumber, and red onion tossed in an olive oil dressing.

Vegetarian Healthy Italian Summer Salad

Estimated Nutrition

Calories

200

kcal / serving

1600 kcal total

Carbs

19g

per serving

152 g total

Fat

11g

per serving

88 g total

Protein

per serving

32 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

GrainsCereals

200

Sourdough

stale chunks or other bread

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

piece

Garlic

cloves, finely chopped

handful

Basil

leaves, torn

OilsFats

105

Extra Virgin Olive Oil

Vegetables

piece

Cucumber

peeled and cut into small chunks

piece

Red Onion

piece

Vine Tomato

Method

Blanch tomatoes briefly in boiling water, then peel in ice water after a few seconds.

Add peeled tomatoes, cucumber, onion, and garlic to the bread mixture with a pinch of salt.

Place bread chunks into a bowl and season with salt, pepper, olive oil, and half the vinegar.

Mix ingredients well until combined.

Stir in remaining vinegar and basil leaves using your hands before serving.