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Tomato Basil Panzanella

Tomato Basil Panzanella

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Cecilia McGinnis

Cecilia McGinnis

This is an Italian salad made with dry bread and tomatoes. Delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
  2. Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
  3. Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.
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Reviews

Deb C
2

Deb C

8/7/2012

This panzanella salad made with fresh ingredients from the garden is delicious and satisfying. The simple dressing added good flavor, and we enjoyed the slight twist with the use of wheat bread.

GOOSIEMOON
0

GOOSIEMOON

8/31/2013

Wonderfully flavorful, fresh and filling. A winner!

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