This Panzanella Salad is a sensory delight, with its vibrant, sun-ripened ingredients and fragrant herbs. Not only bursting with colors, but it's also a textural masterpiece, offering crispy bread against juicy tomatoes and crunchy cucumbers. Infused with a tangy, aromatic dressing, this classic Tuscan dish is the epitome of summer on a plate. Ideal for quick, healthy lunches or dinner accompaniments, this salad brings a taste of the Mediterranean effortlessly into your kitchen.
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- 4 cups day-old bread, cubed
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup capers, drained
Instructions
- Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and bake for 10 minutes or until golden and crispy. Set aside to cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and capers.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Add the toasted bread cubes and torn basil leaves to the salad bowl.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for 20 minutes before serving to allow the flavors to meld together.
- Serve at room temperature and enjoy!
Nutrition
Serving: 100g | Calories: 350kcal | Carbohydrates: 50g | Protéines: 8g | Fat: 14g | Sucre: 8g