Tuscan Panzanella recipe

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Ingredients

½ large loaf rustic Italian bread
6 ripe tomatoes, chopped
3 tablespoons finely chopped red onion
1 large cucumber - peeled, seeded, and chopped
1 stalk celery, chopped
1 bulb fennel, chopped
1 yellow pepper - seeded, ribs removed, and chopped
3 tablespoons red wine vinegar
¾ cup extra-virgin olive oil
1 clove garlic, finely chopped
12 leaves fresh basil, torn, or more to taste
Salt and pepper to taste

Nutrition Info

427.6 calories
carbohydrate: 34.4 g
cholesterol: : -
fat: 30.1 g
fiber: 4.4 g
protein: 6.2 g
saturatedFat: 4.4 g
servingSize: -
sodium: 335 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.

Recipe Yield

6 servings

Recipe Note

You say bread salad, the Tuscans say panzanella. Mix up the typical salad with this outdoor-friendly Italian party-pleaser.

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