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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
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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
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 455mg
-
Total Carbohydrate
20g
- Dietary Fiber 3g
- Total Sugars 4g
- Added Sugars 0g
- Protein 4g
- Potassium 415mg
- Phosphorous 0mg
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
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