Panzanella is an Italian salad consisting of soaked stale bread, onions, and tomatoes. This panzanella salad is the perfect summer salad! It’s super easy to make, vibrant, fresh, and light. I’m sure you will love it as much as we do around here. Inspired by veganheaven.org.
Ingredients
Nutrition Facts6 servings
Serving size
- Amount per serving
- Calories347
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 570mg25%
- Total Carbohydrate 36g14%
- Dietary Fiber 3g11%
- Total Sugars 6g
- Protein 7g
- Vitamin A 71mcg8%
- Vitamin C 94mg105%
- Potassium 411mg9%
- Thiamin 35mg2917%
- Folate 34mcg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Usually panzanella calls for stale bread. If you don't have it, you can also bake it in the oven for 15 minutes like I did. Preheat your oven to 350 °F. Cut the ciabatta into cubes and place them on a baking tray lined with parchment paper. Bake for 15 minutes.
Roughly chop the tomatoes, cucumber, bell pepper, and the red onion. Place everything in a large bowl. Rinse the capers and add them to the vegetables.
Make the dressing. Combine all of the ingredients for the dressing in a small bowl and stir well.
Add the roasted ciabatta and the dressing and stir. Let it sit for about an hour before serving it. Tear the basil leaves and add them to the salad just before serving it.
Don't place the salad in the fridge before serving it because this causes the tomatoes to lose a bit of their flavor.
Ingredients
Directions
Usually panzanella calls for stale bread. If you don't have it, you can also bake it in the oven for 15 minutes like I did. Preheat your oven to 350 °F. Cut the ciabatta into cubes and place them on a baking tray lined with parchment paper. Bake for 15 minutes.
Roughly chop the tomatoes, cucumber, bell pepper, and the red onion. Place everything in a large bowl. Rinse the capers and add them to the vegetables.
Make the dressing. Combine all of the ingredients for the dressing in a small bowl and stir well.
Add the roasted ciabatta and the dressing and stir. Let it sit for about an hour before serving it. Tear the basil leaves and add them to the salad just before serving it.
Don't place the salad in the fridge before serving it because this causes the tomatoes to lose a bit of their flavor.
