Vegetable Panzanella

Vegetable Panzanella is a vibrant and refreshing Italian-inspired salad featuring crusty bread, ripe vegetables, and a tangy dressing, perfect for a light meal or a side dish. This delightful combination of flavors celebrates the freshness of seasonal produce.

Ingredients

• Stale ciabatta bread - 100 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4, thinly sliced
• Bell pepper (any color) - 1/2, diced
• Fresh basil leaves - 10 grams, torn
• Olive oil - 2 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. Cut the stale ciabatta bread into 1-inch cubes and spread them on a baking sheet.
3. Bake the bread cubes in the preheated oven for about 10 minutes, or until they are crispy and golden brown.
4. While the bread is baking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and dice the bell pepper.
5. In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, and torn basil leaves.
6. Once the bread is done baking, allow it to cool slightly before adding it to the bowl with the vegetables.
7. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the dressing.
8. Drizzle the dressing over the salad and toss gently to combine all ingredients.
9. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber which promotes digestive health.

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