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.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: Italian
Diet: Vegan
Servings: 2
Calories: 280kcal
- 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
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.
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