Ingredients

	4-5 cups / cut into bite-sized cubes Stale Italian or rustic bread For the Salad
	4-5 / cut into chunks Ripe tomatoes For the Salad
	1 / thinly sliced Red Onion For the Salad
	1 / sliced Cucumber For the Salad
	1 / (red or yellow), diced Bell pepper For the Salad
	1/2 cup / pitted and sliced Kalamata olives For the Salad
	1/4 cup / torn into pieces Fresh basil leaves For the Salad
	2-3 cloves / minced Garlic For the Salad
	Salt and freshly ground black pepper, to taste For the Salad
	1/2 cup Extra-virgin olive oil For the Dressing
	1/4 cup Red wine vinegar For the Dressing
	1 teaspoon (optional) Dijon mustard For the Dressing
	1 teaspoon (optional, to balance acidity) Honey or sugar For the Dressing
	Salt and freshly ground black pepper, to taste For the Dressing

Nutritional information

295kcal

Calories

Carbs

Protein

27g

Fat

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Panzanella Salad

Name: Panzanella Salad
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Italian
Ingredients: Stale Italian or rustic bread: 4-5 cups / cut into bite-sized cubes; Ripe tomatoes: 4-5 / cut into chunks; Red Onion: 1 / thinly sliced; Cucumber: 1 / sliced; Bell pepper: 1 / (red or yellow), diced; Kalamata olives: 1/2 cup / pitted and sliced; Fresh basil leaves: 1/4 cup / torn into pieces; Garlic: 2-3 cloves / minced; Salt and freshly ground black pepper, to taste; Extra-virgin olive oil: 1/2 cup; Red wine vinegar: 1/4 cup; Dijon mustard: 1 teaspoon (optional); Honey or sugar: 1 teaspoon (optional, to balance acidity); Salt and freshly ground black pepper, to taste

Cuisine:

Italian

30 mins
Easy

Ingredients

4-5 cups / cut into bite-sized cubes Stale Italian or rustic bread
For the Salad
4-5 / cut into chunks Ripe tomatoes
For the Salad
1 / thinly sliced Red Onion
For the Salad
1 / sliced Cucumber
For the Salad
1 / (red or yellow), diced Bell pepper
For the Salad
1/2 cup / pitted and sliced Kalamata olives
For the Salad
1/4 cup / torn into pieces Fresh basil leaves
For the Salad
2-3 cloves / minced Garlic
For the Salad
Salt and freshly ground black pepper, to taste
For the Salad
1/2 cup Extra-virgin olive oil
For the Dressing
1/4 cup Red wine vinegar
For the Dressing
1 teaspoon (optional) Dijon mustard
For the Dressing
1 teaspoon (optional, to balance acidity) Honey or sugar
For the Dressing
Salt and freshly ground black pepper, to taste
For the Dressing

Directions

Preheat your oven to 350°F (175°C).
Spread the bread cubes on a baking sheet and drizzle them with a couple of tablespoons of olive oil. Toss them to coat evenly and then toast them in the oven for about 10-15 minutes, or until they are crispy and golden brown. Make sure not to burn them. Remove from the oven and let them cool.
In a large salad bowl, combine the chopped tomatoes, sliced onion, cucumber, bell pepper, olives, and torn basil leaves.
Once the toasted bread cubes have cooled slightly, add them to the bowl with the vegetables.
In a small bowl, whisk together the minced garlic, extra-virgin olive oil, red wine vinegar, Dijon mustard (if using), honey or sugar (if using), salt, and black pepper to make the dressing.
Pour the dressing over the salad and gently toss everything together until all the ingredients are well coated.
Let the Panzanella salad sit for at least 15-20 minutes before serving. This allows the bread to soak up the flavors of the dressing and the juices from the tomatoes.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve your Panzanella salad chilled or at room temperature. It’s a perfect accompaniment to grilled meats or a great standalone dish for a light and refreshing meal.

Feel free to customize your Panzanella salad with additional ingredients like capers, roasted red peppers, or mozzarella cheese if you’d like. Enjoy your homemade Panzanella salad!