Classic Italian Panzanella Salad

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!

  • Servings
    4 Servings
  • Serving size
    1/4 of recipe
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 of recipe
  • Amount per serving Calories 160

  • Total Fat 8g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 460mg
  • Total Carbohydrate 20g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 4g
  • Potassium 420mg
Ingredients

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
Directions

Directions

  1. Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.

  2. Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.

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