Description
Spring Mediterranean Panzanella is a vibrant salad that captures the essence of spring with its colorful medley of fresh vegetables and crispy bread. This Italian classic combines juicy heirloom tomatoes, crunchy cucumbers, and aromatic basil, all tossed in a tangy balsamic vinaigrette. Perfect for picnics or casual gatherings, this dish is not only visually stunning but also bursting with flavor, making it an ideal choice for warm weather entertaining.
Ingredients
Scale
- 4 cups stale crusty Italian or sourdough bread, torn into pieces
- 2 cups ripe heirloom tomatoes, diced
- 1 cup English cucumber, chopped
- 1 medium red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 1/4 cup aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Bread: Tear stale bread into bite-sized pieces and let them sit out for a few hours to dry.
- Chop the Vegetables: Dice the tomatoes and cucumber. Soak sliced red onion in cold water for 10 minutes to mellow its flavor.
- Combine Ingredients: In a large bowl, mix the bread, tomatoes, cucumbers, and drained onions.
- Add Fresh Herbs and Dressing: Tear basil leaves over the mixture and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Toss and Rest: Gently toss until well coated. Allow to rest for 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg