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–+ servings

Vegetable Panzanella Recipe

A fresh and vibrant vegetable panzanella salad, perfect for summer meals.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 cups Day-old bread, cubed preferably sourdough or ciabatta
  • 2 cups Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1 cup Red bell pepper, diced
  • ½ cup Red onion, thinly sliced
  • ¼ cup Fresh basil, chopped
  • ¼ cup Olive oil
  • 2 tablespoon Red wine vinegar
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black pepper to taste

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Spread the cubed bread on a baking sheet and bake for about 10 minutes, until crispy.
  3. In a large mixing bowl, combine the tomatoes, cucumber, bell pepper, red onion, and basil.
  4. Add the toasted bread cubes to the bowl.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  6. Pour the dressing over the salad and toss to combine.
  7. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg

Keywords

Panzanella, Vegetable Salad
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