Panzanella (Italian Bread Salad)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stale bread is repurposed in this Italian summer salad with juicy tomatoes, cucumbers, and fresh basil in a tangy vinaigrette. The bread soaks up all the flavors for a satisfying side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons red wine vinegar (rice or balsamic vinegar can also be used)
- 1/2 teaspoon kosher salt (plus more if needed)
- 1/2 cup red onion (quartered and thinly sliced)
- 3 cups stale bread (torn or cubed into 1" pieces)
- 5 tablespoons extra-virgin olive oil (divided)
- 2 cups chopped tomatoes (cherry or other is fine, the juicier the better)
- 1 cucumber (peeled, halved, seeded, and sliced thinly)
- 10 leaves fresh basil (cut chiffonade)
- 1 tablespoon capers (drained and rinsed)
- black pepper (to taste)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 406mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 406MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.