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Summer Panzanella: Fresh Italian Bread Salad Recipe

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Summer panzanella is a classic Italian bread salad made with ripe tomatoes, crisp vegetables, toasted bread, and a light vinaigrette dressing.

Ingredients

Scale
  • 4 cups crusty bread, cubed
  • 3 cups ripe tomatoes, chopped
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven and toast bread cubes until golden and crisp.
  2. Chop tomatoes, slice cucumber, and thinly slice onion.
  3. Whisk olive oil, vinegar, garlic, salt, and pepper.
  4. Combine bread and vegetables in a large bowl.
  5. Pour dressing over and toss gently.
  6. Let sit for 20–30 minutes to absorb flavors.
  7. Add basil before serving and toss lightly.

Notes

  • Use ripe tomatoes for best flavor.
  • Do not overdress to avoid sogginess.
  • Serve at room temperature.
  • Store leftovers up to 2 days.
  • Add protein for a complete meal.

Nutrition

Find it online: https://recipeeasily.com/summer-panzanella/