Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian salad of fresh tomatoes, cucumber, and red onion tossed with garlicky toasted bread cubes, basil, and red wine vinaigrette. It's refreshing and hearty, perfect for showcasing summer tomatoes as a side or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups 1-inch bread cubes (from a ciabatta loaf, French baguette, French bread, or similar (fresh or 1 day old bread will work))
- 2 tablespoons olive oil
- 1 small clove or ½ medium clove garlic (minced)
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ¼ teaspoon freshly ground black pepper
- 5 cups chopped ripe fresh tomatoes
- ¼ teaspoon fine sea salt (for the tomatoes)
- ½ English cucumber (Slice it into ¼-inch thick half rounds, no need to peel.)
- ½ small red onion (thinly sliced, about ½ cup)
- ⅓ cup chopped fresh basil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 449mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 426mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.