Italian Tomato and Bread Salad – Panzanella

Italian Tomato and Bread Salad – Panzanella is such a simple Italian dish but he main instruction is to let it sit at room temperature before serving. This little time gives all of the amazing ingredients time to know each other. The vinegar and olive oil makes this a lovely fresh salad with a flavour that will have you wanting more. I have served this as a side dish, main dish, salad and as a snack.

Italian Tomato and Bread Salad – Panzanella

Italian Tomato and Bread Salad – Panzanella is a simple but filling and totally tasty salad that blends simple ingredients with Italian flavours.

4.52 from 37 votes

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Course: Main Dish, Salad, Side Dish, Snack

Cuisine: Italian

Keyword: Bread, Herbs, Salad, Vegetables

Prep Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 679kcal

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Ingredients

 

MetricImperial

• 3 cups bread 1-inch cubes
• 4 medium tomatoes chopped
• 1 medium onion sliced
• 1 large cucumber peel/chop
• 2 ribs celery chopped
• 1/2 cup basil chopped
• 4 cloves garlic finely chopped
• 1 cup green olives pitted/chop
• 2 tbsp balsamic
• 4 tbsp Extra Virgin olive oil
• salt to taste
• ground pepper to taste

Instructions

• Combine the bread, vegetables, basil, garlic, and olives in a large bowl.
  3 cups bread, 4 medium tomatoes, 1 medium onion, 1 large cucumber, 2 ribs celery, 1/2 cup basil, 4 cloves garlic, 1 cup green olives
• Drizzle with the vinegar and oil, season with salt and pepper, and toss to combine well.
  2 tbsp balsamic, 4 tbsp Extra Virgin olive oil, salt, ground pepper
• Allow to sit at room temperature for 30 minutes before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 93g | Protein: 14g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 2128mg | Potassium: 210mg | Fiber: 6g | Sugar: 8g