Description
Experience the vibrant flavors of spring with this Irresistible Spring Panzanella, a delightful salad that combines juicy cherry tomatoes, crisp cucumbers, and fragrant basil with crusty bread, all tossed in a zesty dressing. Perfect for picnics or casual gatherings, this dish is easy to prepare and brings a burst of freshness to your table. Serve it as a side or light main course, and watch your guests savor every bite!
Ingredients
Scale
- 4 cups cubed day-old ciabatta bread (about 200g)
- 2 cups halved cherry tomatoes (about 300g)
- 1 medium cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the cubed bread on a baking sheet, drizzle with olive oil, and toss to coat. Bake for 10-12 minutes until golden brown.
- In a large bowl, combine halved cherry tomatoes, sliced cucumber, and red onion.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- Once the bread has cooled slightly, add it to the vegetable mixture. Pour the dressing over everything and gently toss to combine.
- Allow the panzanella to rest for 15-20 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg