Panzanella
Tuscan bread salad with ripe tomatoes, cucumbers, basil and a red wine vinegar dressing — summer perfection.
Total time
40 min
Prep
30 min
Cook
10 min
Difficulty
easy
Cuisine
Vegetarian
vegetarianvegan
Ingredients
400gstale sourdough or ciabatta, torn in chunks
600gripe tomatoes, roughly chopped
1cucumber, diced
1red onion, thinly sliced
1 large handfulfresh basil
4 tbspextra virgin olive oil
2 tbspred wine vinegar
1 tspsugar
1 tspsalt
Instructions
1
Drizzle bread with olive oil and bake at 180C for 10 minutes until crispy.
2
Toss tomatoes with salt and rest 15 minutes to release juices.
3
Combine tomatoes with their juices, cucumber and onion.
4
Dress with olive oil, red wine vinegar and sugar.
5
Add crispy bread and toss well.
6
Rest 15 minutes for bread to absorb juices — it should be soggy but not mushy.
7
Scatter with fresh basil.
8
Serve at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
176
Protein
2.3g
Fat
14g
Carbs
12.2g
Fiber
2.7g
Sodium
489mg
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