THE BEST Panzanella Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Tuscan bread salad made with ripe tomatoes, cucumber, red onion, capers, and fresh basil in a zesty vinaigrette. A rustic summer staple that highlights tomato season at its peak.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 6 cups (1-inch cubed) sourdough bread
- 1 1/2 pounds tomatoes (, cut into 1-inch pieces (any ripe, sweet tomato works))
- 1/2 English cucumber (, seeded and cut into 1/2-inch pieces)
- 1/2 cup slivered red onion
- 2 tablespoons capers ((optional) )
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves (, roughly torn or thinly sliced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 526mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 19mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.