Panzanella Salad

Panzanella Salad is a vibrant Italian dish that combines fresh vegetables and crusty bread, making it a delightful and refreshing meal. Perfect for a light lunch, this vegan version showcases the essence of summer with its colorful ingredients and zesty dressing.

Ingredients

• Day-old Italian bread - 200 grams, cubed
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, thinly sliced
• Fresh basil - 10 grams, torn
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes or until golden and crispy.
3. In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, and torn basil.
4. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
5. Once the bread is toasted, let it cool slightly, then add it to the bowl with the vegetables.
6. Pour the dressing over the salad and toss gently to combine all ingredients.
7. Allow the salad to sit for about 5 minutes to let the flavors meld before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in fiber from the bread and veggies, promoting digestive health.

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