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panzanella salad with tomatoes and cucumber

Panzanella Salad

Panzanella Salad - Italian bread salad with crusty bread, fresh tomatoes, cucumber, and a simple Italian dressing!
Author : Aline Cueni
5 from 1 vote

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Prep Time :10 minutes
Cook Time :10 minutes
Total Time :20 minutes
Servings : 4
Calories : 255kcal

Ingredients
 

Panzanella Salad

  • 2 tbsp olive oil
  • 1 tsp dried italian herbs
  • 2 slices (200 g) bread (approx. 7oz) in mouth-sized pieces
  • 1 ⅓ cup (200 g) cherry tomatoes halved OR 1-2 tomatoes, diced
  • ½ cucumber diced
  • 1 shallot sliced
  • ½ bunch fresh basil in strips or coarsely chopped

Dressing

Instructions
 

  • Heat a skillet over medium heat with olive oil. Add dried herbs and bread pieces, toast for 10 minutes until golden brown and crispy.
  • Mix all ingredients for the dressing in a small bowl and seson to taste with salt and pepper.
  • Combine everything in a large serving bowl and toss until well combined.

Notes

  • Bread: This recipe is perfect to use leftover bread from the day before! 

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Nutrition

Calories: 255kcal | Carbohydrates: 14g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 82mg | Potassium: 228mg | Fiber: 2g | Sugar: 5g | Vitamin A: 332IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg