Panzanella Salad

Panzanella Salad is a vibrant and refreshing dish that combines the rustic charm of stale bread with juicy summer tomatoes and fragrant basil. This vegetarian delight is perfect for a light meal or as a side dish at any gathering.

Ingredients

• Stale country bread - 150 grams, cut into 1-inch cubes
• Ripe tomatoes - 300 grams, chopped
• Cucumber - 1 medium, diced
• Red onion - 50 grams, thinly sliced
• Fresh basil leaves - 15 grams, torn
• Extra virgin olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Spread the stale bread cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly.
3. Bake the bread cubes for about 10-15 minutes, or until golden and crispy, turning halfway through.
4. While the bread is baking, prepare the vegetables. Chop the tomatoes, dice the cucumber, and thinly slice the red onion.
5. In a large mixing bowl, combine the chopped tomatoes, cucumber, red onion, torn basil leaves, and the remaining 2 tablespoons of olive oil.
6. Once the bread is toasted, allow it to cool slightly before adding it to the bowl with the vegetables.
7. Drizzle the red wine vinegar over the salad, then season with salt and black pepper. Toss everything together gently until well combined.
8. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 42 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and basil, supporting heart health.
• High in fiber, promoting digestive health.

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