Panzanella Salad {Tomato and Bread Salad}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian summer salad of crusty bread, fresh tomatoes, cucumber, and bell pepper with a simple vinaigrette, finished with chickpeas, basil, and capers. Light and fresh, it's perfect for casual outdoor meals and uses fresh garden vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 clove garlic (, finely minced)
- 1/2 teaspoon Dijon mustard
- 3 tablespoons white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 drops hot sauce ((such as Tabasco))
- 4 tablespoons extra virgin olive oil
- 1 small loaf crusty French bread (, cut into 3/4-inch cubes (6 cups))
- 1 teaspoon kosher salt
- 1 & 1/2 cups cherry tomatoes (, halved crosswise)
- 1 small hothouse cucumber (or Persian) (, unpeeled, seeded, and sliced 1/2-inch thick)
- 1 yellow bell pepper (, seeded and cut into 1-inch cubes)
- 1/2 small red onion (, cut in 1/2 and thinly sliced)
- 1/3 cup canned chickpeas (, drained and rinsed)
- 10 large basil leaves (, coarsely chopped)
- 1 tablespoon chopped parsley
- 2 tablespoons capers (, rinsed and drained)
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
- 20m
- Sodium
- 831mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 221mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.