Panzanella (Italian tomato and bread salad)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Tuscan tomato and bread salad bursting with ripe tomatoes, cucumber, and basil. Chunks of toasted bread add texture and substance, making it filling enough for lunch or a light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used))
- 1 tbsp extra virgin olive oil
- 4 medium tomatoes ((Note 1))
- 1 tsp cooking/kosher salt ((or 3/4 tsp table salt))
- 2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))
- 1 cup basil leaves (, loosely packed)
- 2 tbsp red or white wine vinegar ((Note 4 for other options))
- 1 tsp Dijon mustard
- 8 tbsp extra virgin olive oil (, the best you can afford)
- 1 1/2 tsp garlic (, finely minced (~1 large or 2 small))
- 1/4 tsp salt
At a glance
PER SERVING · TIME 50M
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
- Cook
- 15m
- Sodium
- 971mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 971MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.