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Olivia

Italian Panzanella Salad

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Italian panzanella salad with tomatoes, basil, and crusty bread tossed in a simple vinaigrette. A classic Let’s Veg summer recipe.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish, Snack
Cuisine: Italian
Calories: 220
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 cups day-old crusty bread torn into bite-size pieces
  • 2 cups ripe tomatoes chopped
  • 1 small cucumber sliced
  • ¼ cup red onion thinly sliced
  • ¼ cup fresh basil leaves torn
  • Dressing
  • 3 tbsp extra-virgin olive oil
  • 1½ tbsp red wine vinegar
  • Salt to taste
  • Black pepper to taste

Equipment

Salad Bowl Set
Salad Bowl Set
$20.95
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02/02/2026 04:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Place bread, tomatoes, cucumber, red onion, and basil in a large bowl.
  2. Whisk olive oil, red wine vinegar, salt, and black pepper in a small bowl.
  3. Pour dressing over the salad and toss gently.
  4. Let sit for 10 minutes to allow the bread to absorb the flavors.
  5. Taste and adjust seasoning before serving.

Nutrition

Calories: 220kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 0.3mgSodium: 206mgPotassium: 344mgFiber: 2gSugar: 5gVitamin A: 754IUVitamin C: 14mgCalcium: 64mgIron: 2mg

Notes

Use stale bread for best texture
Add olives or capers for extra depth
Best enjoyed the same day

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