Panzanella di Pomodori

Panzanella di Pomodori is a vibrant Italian bread salad that celebrates the freshness of ripe tomatoes and the crunch of toasted bread, making it a perfect warm-weather appetizer. This dish is not only visually appealing but also a healthy option packed with flavor and nutrients.

Ingredients

• Stale ciabatta bread - 150 grams
• Ripe tomatoes (preferably heirloom) - 300 grams
• Cucumber - 100 grams
• Red onion - 50 grams
• Fresh basil leaves - 10 grams
• Extra virgin olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by cutting the stale ciabatta bread into 2 cm cubes and toasting them in a preheated oven at 180°C (350°F) for about 10 minutes until golden and crispy.
2. While the bread is toasting, chop the ripe tomatoes into bite-sized pieces and place them in a large bowl.
3. Peel and dice the cucumber into small pieces, and thinly slice the red onion.
4. Add the cucumber and red onion to the bowl with the tomatoes, then tear the fresh basil leaves and add them as well.
5. Once the bread is toasted, let it cool slightly, then add it to the bowl with the vegetables.
6. Drizzle the extra virgin olive oil and red wine vinegar over the salad, then season with salt and black pepper to taste.
7. Gently toss everything together to combine, allowing the bread to absorb the juices from the tomatoes and dressing.
8. Let the salad rest for about 5 minutes before serving to enhance the flavors.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from tomatoes, which support heart health.
• Provides fiber from vegetables and bread, aiding in digestion.

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