Panzanella Bread Salad

Elevate your summer meals with the vibrant and rustic Panzanella Bread Salad, a quintessential Italian dish bursting with fresh Mediterranean flavors. This simple yet satisfying salad combines golden, oven-toasted cubes of day-old ciabatta or sourdough bread with juicy ripe tomatoes, crisp cucumbers, sweet red onions, and fragrant basil leaves. Tossed with a tangy red wine vinegar and garlic vinaigrette, this salad is a masterpiece of texture and taste. Optional capers add a briny kick, making it versatile and customizable to your palate. Ready in just 30 minutes, this recipe is perfect for a light lunch, a refreshing side dish, or a colorful contribution to any picnic or potluck. Perfectly balanced and effortlessly delicious, our Panzanella Bread Salad is sure to become a go-to in your recipe collection!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Day-old crusty bread (ciabatta or sourdough preferred)
• 6 tablespoons Extra virgin olive oil
• 3 tablespoons Red wine vinegar
• 1 clove Garlic, minced
• 4 cups Ripe tomatoes, diced
• 1 large Cucumber, peeled, seeded, and sliced
• 0.5 medium Red onion, thinly sliced
• 0.5 cup Fresh basil leaves, torn
• 1 tablespoon Capers (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the day-old bread into 1-inch cubes and spread them on a baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the bread cubes. Toss to coat evenly and bake in the preheated oven for 8-10 minutes, or until the bread is golden and toasted. Set aside to cool.

Step 4

In a small bowl, whisk together 4 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the vinaigrette.

Step 5

In a large mixing bowl, combine the toasted bread, diced tomatoes, sliced cucumber, red onion, and basil leaves. If using, add the capers as well.

Step 6

Pour the vinaigrette over the salad. Toss gently to coat all the ingredients evenly.

Step 7

Let the salad sit for 15-20 minutes at room temperature to allow the flavors to meld and for the bread to soak up the dressing.

Step 8

Serve immediately for the best taste and freshness, though it can be stored in the refrigerator for up to 1 day if needed.

Nutrition Facts

Serving size	(2586.9g)

Amount per serving	% Daily Value*
Calories	3490.6

Total Fat 101.8g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 7649.6mg	0%
Total Carbohydrate 553.5g	0%
Dietary Fiber 37.8g	0%
Total Sugars 41.7g
Protein 93.8g	0%

Vitamin D 0IU	0%
Calcium 558.3mg	0%
Iron 28.7mg	0%
Potassium 4263.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 10.7%

Carbs: 63.2%