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Medium720 kcal
20 min
2 Servings
17g Protein

Classic Panzanella Salad

Classic Panzanella Salad

"A refreshing Italian bread and tomato salad, perfect for a light meal. This Panzanella combines crusty bread, ripe tomatoes, and fresh basil, dressed simply with olive oil and red wine vinegar."

Ingredients

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2 Servings
  • Crusty bread
    5.3 oz
  • Ripe tomatoes
    14.1 oz
  • Fresh basil leaves
    1 cup
  • Extra virgin olive oil
    2 tablespoons
  • Red wine vinegar
    1 tablespoon
  • Salt
    1 teaspoon
  • Black pepper
    1 teaspoon
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All Steps

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Step 1 of 7

Tear or cut the crusty bread into 1-inch cubes. If the bread is not stale, you can lightly toast the cubes in a dry pan or oven at 350°F (175°C) for 5-7 minutes until slightly golden and crisp.

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  1. 1

    Tear or cut the crusty bread into 1-inch cubes. If the bread is not stale, you can lightly toast the cubes in a dry pan or oven at 350°F (175°C) for 5-7 minutes until slightly golden and crisp.

  2. 2

    Chop the ripe tomatoes into bite-sized pieces and place them in a large mixing bowl.

  3. 3

    Roughly chop or tear the fresh basil leaves and add them to the bowl with the tomatoes.

  4. 4

    Add the bread cubes to the bowl with the tomatoes and basil.

  5. 5

    In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to create the dressing.

  6. 6

    Pour the dressing over the bread and tomato mixture. Toss gently to ensure all ingredients are well coated.

  7. 7

    Let the salad sit for at least 15-30 minutes at room temperature before serving. This allows the bread to soak up the juices and dressing, softening slightly while retaining some texture. Serve immediately after resting.