Saladsbellyfull5.0
Panzanella Salad {Tomato and Bread Salad}
This classic Panzanella is a must make tomato and bread salad! With crusty bread, fresh garden vegetables, and a simple light homemade vinaigrette dressing, it's the perfect summer recipe for backyard get-togethers or a casual family dinner at home.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- pan
- bowl
📝 Preparation Steps
1
For the vinaigrette dressing, whisk all the ingredients together. Set aside.
2
Heat the olive oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for ⏱️ 10 minutes, or until nicely browned. Add more oil as needed.
3
In a large bowl, mix the tomatoes, cucumber, yellow pepper, red onion, chickpeas, basil, parsley, and capers. Add the bread cubes and toss with the vinaigrette until everything is coated. Season with salt and pepper.
small red onion (, cut in 1/2 and thinly sliced)1/2chopped parsley1 tablespooncapers (, rinsed and drained)2 tablespoons
4
Let stand ⏱️ 30 minutes at room temperature for the bread to soak up the dressing and allow the flavors to meld.
5
Serve, making sure each plate gets a little of everything, and enjoy!{Note: For variations, additions, and helpful tips, please refer to the full article.)
Nutrition Facts
calories
286 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
728 mg
protein Content
2 g
carbohydrate Content
9 g
saturated Fat Content
4 g
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