Tuscan Panzanella Salad
lunchItalianeasy

Tuscan Panzanella Salad

Italian bread salad with ripe tomatoes, cucumber, red onion, and basil vinaigrette.

From Nutrola's curated recipe library

15 min3 servings

Nutrition Facts (per serving)

Values are per serving

379Cal

8 g

Protein

43 g

Carbs

20 g

Fat

Ingredients

  • Stale ciabatta

    200 g

    550 Cal

  • Tomatoes

    3 large

    66 Cal

  • Cucumber

    1 medium

    16 Cal

  • Red onion

    0.5 medium

    20 Cal

  • Fresh basil

    10 leaves

    1 Cal

  • Olive oil

    4 tbsp

    477 Cal

  • Red wine vinegar

    2 tbsp

    6 Cal

  • Capers

    1 tbsp

    2 Cal

Instructions

  1. 1

    Tear bread into chunks. Toast until golden.

  2. 2

    Cut tomatoes and cucumber. Thinly slice onion.

  3. 3

    Toss everything with olive oil, vinegar, and basil.

  4. 4

    Let sit 10 min for bread to absorb juices.

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