Classic Italian Panzanella Salad
Summary
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!
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- Servings
- 4 Servings
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- Serving size
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1/4 of recipe
Ingredients
Ingredients
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medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
- 2
- 2
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fine sea salt
- 1/2 tsp
- 1/2 tsp
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Italian bread (good quality such as multigrain Ciabatta)
- 2 cup
- 2 cup
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cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
- 1 cup
- 1 cup
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celery (sliced 1/2-inch thick)
- 2 stalks
- 2 stalks
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small red onion (cut in half and thinly sliced)
- 1
- 1
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
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red wine vinegar
- 2 tbsp
- 2 tbsp
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Extra Virgin Olive Oil
- 2 tbsp
- 2 tbsp
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fresh basil leaves (torn into strips)
- 1/2 cup
- 1/2 cup
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flat Italian parsley leaves (roughly chopped)
- 1 cup
- 1 cup
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Directions
Directions
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Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.
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Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.
Reviews
Reviews
Write a Review-
This was SO good and SO easy! I didn't put the bread in, of course :) But the rest of it we used. I wish we'd made more because I'll bet it would refrigerate and get even better. It's going in the regular rotation.