Panzanella
Recipe from Two Peas and Their Pod
This classic Italian bread salad is made with homemade croutons, tomatoes, cucumbers, bell peppers, basil, and tossed with a simple balsamic vinaigrette. It's a definitely a summer favorite!
Servings: 8
Calories: 162kcal
Ingredients
For the salad:
- 6 cups homemade croutons
- 3 cups cherry or grape tomatoes, halved
- 1 large English cucumber, chopped
- 1 yellow or red bell pepper, stemmed, seeded, and chopped
- ½ small red onion, thinly sliced
- 1/3 cup chopped basil
- Kosher salt and black pepper, to taste
For the Dressing:
Instructions
- First, make the homemade croutons. Make sure you only bake the croutons for 10 to 12 minutes for this recipe. You want the bread to be dried out and crispy, but not completely toasted. Also, I like using the seasonings on the croutons, but you can omit the garlic powder and Italian seasoning if you want plain bread cubes for this salad. It’s good either way.
- In a large bowl, combine the croutons, tomatoes, cucumber, bell pepper, red onion, basil, salt, and black pepper.
- Make the balsamic vinaigrette. Drizzle the dressing over the salad and toss well until the salad is completely coated.
- For best results, let the salad sit for 20 to 30 minutes before serving. This salad is best the day it is made.
Nutrition
Calories: 162kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 162mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1023IU | Vitamin C: 28mg | Calcium: 32mg | Iron: 1mg