Roasted Red Onion Panzanella

Elevate your salad game with this vibrant and rustic Roasted Red Onion Panzanella—a Mediterranean-inspired bread salad bursting with colors and flavors. Caramelized red onions take center stage, their natural sweetness perfectly complementing crunchy, golden cubes of toasted country-style bread. Juicy cherry tomatoes, crisp cucumber, and briny capers add layers of texture and brightness, while fresh basil and parsley infuse the dish with an herby freshness. Tossed in a tangy homemade red wine vinaigrette, this panzanella is a symphony of contrasts—sweet, tangy, chewy, and crisp. Ready in just 40 minutes, this simple yet sophisticated salad is ideal for alfresco dining, potlucks, or as a standout side dish. Enjoy a fresh twist on a classic Italian favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large Red Onion
• 4 cups Country-style Bread
• 2 cups Cherry Tomatoes
• 1 medium Cucumber
• 6 tablespoons Extra Virgin Olive Oil
• 3 tablespoons Red Wine Vinegar
• 0.5 cups Fresh Basil Leaves
• 2 tablespoons Fresh Parsley Leaves
• 2 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoons Black Pepper
• 2 tablespoons Capers

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cut the red onions into thick wedges. Toss the wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Place them on a baking sheet in a single layer.

Step 3

Roast the onions in the oven for 20-25 minutes, stirring halfway through, until they are caramelized and tender. Set aside to cool.

Step 4

While the onions are roasting, cut the bread into 1-inch cubes and spread them on a separate baking sheet. Bake in the oven for 8-10 minutes until golden and crisp, but still slightly chewy in the center. Remove and let cool.

Step 5

Slice the cherry tomatoes in half and peel the cucumber. Dice the cucumber into bite-sized pieces.

Step 6

In a small bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of red wine vinegar, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the vinaigrette.

Step 7

In a large salad bowl, combine the toasted bread cubes, roasted red onions, cherry tomatoes, cucumber, fresh basil leaves, parsley, and capers.

Step 8

Drizzle the prepared vinaigrette over the salad and gently toss everything together to coat. Let the salad sit at room temperature for 15-20 minutes to allow the flavors to meld.

Step 9

Serve the Panzanella at room temperature and garnish with extra fresh basil leaves if desired. Enjoy!

Nutrition Facts

Serving size	1932.7 grams (1932.7g)

Amount per serving	% Daily Value*
Calories	3489

Total Fat 116.20g	149%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 7516mg	327%
Total Carbohydrate 519.80g	189%
Dietary Fiber 37.00g	132%
Total Sugars 38.50g
Protein 94.80g	190%

Vitamin D 0IU	0%
Calcium 1143mg	88%
Iron 39mg	214%
Potassium 2747mg	58%

*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: 29.8%

Protein: 10.8%

Carbs: 59.3%