Image
main content start
How to Make Classic Italian Panzanella Salad
This classic bread and tomato salad pairs well with any roasted meat or poultry entrée. Double the recipe and it can also make a great side dish at your holiday feast this year!
4servings
1/4 of recipe
Print Recipe >
Step-By-Step Instructions:
- Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.
- Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.
Nutrition facts
4 Servings
-
Serving Size
1/4 of recipe
- Amount per serving Calories 160
-
Total Fat
8g
- Saturated Fat 1.2g
- Sodium 455mg
-
Total Carbohydrate
20g
- Dietary Fiber 3g
- Total Sugars 4g
- Protein 4g
- Potassium 415mg
Ingredients
medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
2
fine sea salt
1/2 tsp
Italian bread (good quality such as multigrain Ciabatta)
2 cup
cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
1 cup
celery (sliced 1/2-inch thick)
2 stalks
small red onion (cut in half and thinly sliced)
1
freshly ground black pepper
1/4 tsp
red wine vinegar
2 tbsp
Extra Virgin Olive Oil
2 tbsp
fresh basil leaves (torn into strips)
1/2 cup
flat Italian parsley leaves (roughly chopped)
1 cup
Reviews & Ratings
Recommended