Print

Panzanella Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant summer salad featuring juicy tomatoes, crunchy cucumber, and crusty bread, perfect for warm days.

Ingredients

Scale
  • 4 cups day-old bread
  • 3 medium ripe tomatoes, chopped
  • 1 medium cucumber, diced
  • 1 small red onion, thinly sliced
  • ½ cup fresh basil leaves, torn
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Start by tearing the day-old bread into bite-sized pieces and soaking them in water for a few minutes.
  2. In a large bowl, combine the chopped tomatoes, diced cucumber, and thinly sliced red onion.
  3. Now, squeeze out the excess water from the bread pieces and add them to the colorful veggie bowl.
  4. Tear the fresh basil leaves and sprinkle them over the salad mixture.
  5. Drizzle the salad with olive oil and red wine vinegar, then season generously with salt and pepper.
  6. Toss everything together gently and let it sit for about 15–30 minutes before serving.

Notes

Store leftover salad separately from the bread to maintain texture. Mix in seasonal vegetables for extra flavor.

Nutrition

Find it online: https://www.nailzspa.com/panzanella-salad-recipe/

Scroll to Top