Italian Panzanella

Savor the vibrant flavors of summer with this classic Italian Panzanella salad, a rustic Tuscan dish that makes creative use of stale bread and garden-fresh vegetables. Bursting with juicy ripe tomatoes, crisp cucumber, aromatic basil, and a tangy red wine vinaigrette, this bread salad is a celebration of simple, wholesome ingredients. The bread cubes soak up the flavorful juices from the vegetables and dressing, creating a satisfying texture that’s both soft and crispy. A touch of capers adds an optional briny twist, while the quick 20-minute prep time makes it an effortless yet impressive side dish or light main course. Perfect for sharing with friends at al fresco gatherings, this easy Panzanella recipe is your go-to for a taste of the Italian countryside.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 300 g stale crusty bread (such as ciabatta or sourdough)
• 400 g ripe tomatoes
• 1 large cucumber
• 1 small red onion
• 20 g fresh basil leaves
• 60 ml extra virgin olive oil
• 30 ml red wine vinegar
• 2 tbsp capers (optional)
• 1 tsp salt
• 0.5 tsp freshly ground black pepper

Directions

Step 1

Cut the stale bread into bite-sized cubes (about 2 cm) and set them aside in a large mixing bowl.

Step 2

Dice the tomatoes into small chunks and let them sit for 5 minutes in a separate bowl to release their juices.

Step 3

Peel the cucumber, slice it lengthwise, and scoop out the seeds with a spoon. Dice the cucumber into small chunks.

Step 4

Peel and thinly slice the red onion. If the onion is too pungent, soak the slices in cold water for 5-10 minutes and drain them before using.

Step 5

Add the diced cucumber, sliced red onion, tomatoes along with their juices, and capers (if using) to the bowl with the bread.

Step 6

Tear the basil leaves into smaller pieces and add them to the salad.

Step 7

In a small jar or bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to make the vinaigrette.

Step 8

Pour the vinaigrette over the bread and vegetables. Toss everything together gently but thoroughly, ensuring the bread absorbs the tomato juices and vinaigrette.

Step 9

Let the Panzanella sit for at least 15 minutes to allow the flavors to meld. Toss again before serving.

Step 10

Serve the Panzanella at room temperature as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	1344.6 grams (1344.6g)

Amount per serving	% Daily Value*
Calories	1457

Total Fat 63.80g	82%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 4348mg	189%
Total Carbohydrate 192.70g	70%
Dietary Fiber 16.40g	59%
Total Sugars 28.00g
Protein 32.70g	65%

Vitamin D 0IU	0%
Calcium 297mg	23%
Iron 13mg	71%
Potassium 2119mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 8.9%

Carbs: 52.2%