Summer Panzanella Salad

About This Recipe:

Bread is life, and bread can also belong in healthy salads thanks to this delicious panzanella salad. This recipe is as easy as toasting bread and chopping vegetables, but it is one of my favorite summertime dishes. If you love Greek salads, you will hopefully love this as well because it also has tomatoes, cucumber, onions, and oil & vinegar. This panzanella is super colorful, juicy, and perfect side dish or light lunch.


Ingredients (4 servings)

-16 oz sourdough or French bread, torn into bite sized pieces
-2 beefsteak tomatoes, chopped
-1 seedless cucumber, chopped
-1/2 small red onion, finely sliced
-2 tbls red wine vinegar
-Olive oil
-Salt and pepper

Instructions (30 minutes)

1. Place the pieces of bread on a sheet pan and toss with 2 tbls of olive oil, and salt. Toast at 375 degrees F for about 15 minutes until golden brown (flip halfway through.)
2. In a large bowl, combine the tomatoes, cucumber, onion, vinegar, and 2 tbls of olive oil. Add in the croutons once done, and season with salt and pepper.
3. Let sit in the refrigerator for at least 15 minutes so that the bread absorbs all the liquids and everything marinates together.

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