Panzanella Salad
Topped with a zesty vinaigrette, this Italian Bread Salad known as Panzanella is a simple salad that won’t disappoint.
Servings: 8 servings
Calories: 280kcal
Equipment
- Oven
- Baking Sheet
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Chopping Knife
- Spoon
Ingredients
- 5 cups Calabrese bread cubed; about half a loaf
- 3 tbsp olive oil
- 1 tsp salt
- 3 large ripe tomatoes seeds removed, cut into bite-sized pieces
- 1 large garden cucumber peeled, quartered cut into 1" pieces
- 1 red pepper cut into bite-sized pieces, stems and seeds removed
- 1 yellow pepper cut into bite-sized pieces, stems and seeds removed
- ½ red onion thinly sliced
- 20 basil leaves coarsley chopped
- 15 large pitted green olives
Dressing
- ½ cup olive oil
- 3 tbsp white wine vinegar
- 1 tsp garlic minced
- ½ tsp fresh oregano finely chopped
- ½ tsp salt
- ¼ tsp dry mustard
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375 F. In a large bowl, toss the bread cubes with 3 tbsp of olive oil and 1 tsp salt. Spread the prepared bread cubes evenly on a baking sheet and bake in the oven for about 12-15 minutes flipping halfway through. Bake until golden brown. Remove from the oven and set aside.
- In a large bowl (you can use the same one used for the bread) add all of the vegetables, basil, olives and baked bread cubes.
- In a small bowl prepare the vinaigrette by adding a half a cup of olive oil, salt, pepper, white wine vinegar, dry mustard powder and oregano. Mix well to combine.
- Pour the dressing over the vegetable and bread mixture just before serving and toss to coat. Serve cold.
Nutrition
Serving: 196g | Calories: 280kcal | Carbohydrates: 17.6g | Protein: 3.3g | Fat: 22.4g | Saturated Fat: 3.1g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 15.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 664mg | Potassium: 308mg | Fiber: 2.8g | Sugar: 4.9g | Vitamin A: 1640IU | Vitamin C: 49.3mg | Calcium: 65mg | Iron: 1.9mg