Panzanella Salad
Panzanella is an Italian tomato and bread salad, popular in Tuscany and other parts of central Italy. It only requires 9 ingredients and 15 minutes.
Servings: 2
Calories: 280kcal
Ingredients
- 4 whole wheat bread slices use gf if needed, stale bread works best
- 4 salad tomatoes
- 1 small cucumber peeled
- ½ red onion
- 1 tablespoon extra virgin olive oil see notes for an oil-free alternative
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 20 fresh basil leaves finely chopped
Instructions
- Toast the bread in a toaster, skillet or oven. Then cut it into bite size pieces. Set aside.
- Chop the veggies and add them to a large bowl.
- Add the rest of the ingredients, stir until well combined and serve immediately.
- Best when fresh, keep leftovers in a sealed container in the fridge for 1 to 2 days.
Notes
- Feel free to add other ingredients like lettuce, celery, garlic, olives, or whatever you want.
- If you don't consume oil, you could use my Lemon Tahini Dressing.
- Use any type of bread you have on hand. If you want to make it at home, take a look at my easy rye and spelt bread and at my gluten-free bread.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 41.1g | Protein: 10.9g | Fat: 9.6g | Saturated Fat: 1.6g | Sodium: 572mg | Fiber: 8.3g | Sugar: 13.3g
