Panzanella

12 Reviews

Prep: 40 min
Cook: 12 min
Ready In: 52 min

“Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!” - by JUNEBUFF1

Directions

In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
Toss bread cubes with tomato mixture, and serve.

Nutrition

Amount Per Serving (8 total)

Calories
206 cal
10%

Fat
3.8 g
6%

Carbs
36.8 g
12%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

Dottie

Sep. 23, 2003

"Wonderful!! I would only make this salad when very ripe tomatoes and fresh basil are available. We went to the farmer's market and purchased the ingredients and took it to a pitch in. A great succe..." See moress! The bread soaks up and holds the delicious juices from the tomatoes and seasonings. Yummy"

SLJ6

Sep. 3, 2005

"I combined this recipe with another one and I just love this salad!!! These are the things I did different: used red and yellow peppers, used thin sliced red onion instead of the green onion, added c..." See moreapers, and the dressing was olive oil, minced garlic, dijon mustard, champagne vinegar...salt/pepper. I also toasted the bread cubes in olive oil in a fying pan ontop of the stove. Wow...what a great tasting salad!! Used lots of chopped basil, too! Adds a ton of freshness. I made this with grilled Italian sausage and "Zucchini Patties" from this site. Definately a keeper!"