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Panzanella Salad
Give new life to day-old bread with this easy summer salad recipe. This 30-minute Panzanella, a totally lettuce-free salad idea, will even have picky eaters running to the table!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●colander
- ●whisk
📝 Preparation Steps
1
Prepare a rimmed baking sheet by lining with parchment paper. Adjust oven rack to middle position and preheat oven to 400 degrees. In a very large bowl, toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon salt.
2
Arrange bread cubes in a single layer on the prepared baking sheet and toast in oven until cubes turn light golden brown, about ⏱️ 15 minutes, stirring halfway through. Cool completely.
3
Meanwhile, in a large bowl, toss tomatoes and 1/2 teaspoon salt together. Transfer to colander and set over the large bowl. Allow to drain about ⏱️ 15 minutes, stirring occasionally. Reserve tomato juice.
4
Set drained tomatoes aside. Into the reserved tomato juice, whisk in vinegar, 1/4 teaspoon pepper, and the remaining 6 tablespoons olive oil. Add bread cubes, toss to coat and allow to stand for ⏱️ 10 minutes, tossing occasionally.
5
To the large bowl, stir in cucumbers, shallot, basil, and drained tomatoes. Season to taste with salt and pepper and serve immediately.
Nutrition Facts
calories
296 kcal
fat Content
16 g
serving Size
2 cups
fiber Content
3 g
sugar Content
3 g
sodium Content
354 mg
protein Content
6 g
carbohydrate Content
33 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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