3 tbsp olive oil
1 small bread cut into 1-inch cubes
1 tsp kosher salt
2 large tomatoes cut into 1-inch cubes
1 cucumber, unpeeled, seeded and sliced (1-inch thick)
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch
20 large basil leaves, roughly chopped
For Vinaigrette :
1 tsp garlic, finely minced
1/2 tsp Dijon mustard
3 tbsp Champagne vinegar
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp black pepper – freshly ground
A favorite in summer has to be the Tuscan chopped Panzanella salad! Made with stale bread, tomatoes, onions, and basil with the tinge of vinegar and olive oil, Panzanella salad is a popular dish with its origins tracing back to central Italy.
If you are not in the mood of having a full course meal and would like to have something light but nutritious, Panzanella is the dish for you.
Taking just twenty-five minutes to prepare, you can enjoy a good bowl of salad that is just too hard to resist. Here is a simple recipe for this mouthwatering salad that serves up to 12.
- The classic Italian Panzanella salad is rich in nutrition and can provide adequate energy to you f you choose to consume it as a one-dish meal. The nutrition composition is enlisted underneath:
- Calories: 160
- Carbohydrates: 20g
- Protein: 4g
- Fat: 8g
- Saturated fat: 1.2g
- Sugar: 4g
- Dietary fiber: 3g
- Sodium: 455mg
- Potassium: 415mg
How to Make Panzanella Salad
The name Panzanella is deemed to be a fusion of the Italian words “pane” and “Zanella,” meaning bread and deep plate for serving, respectively.