Description
A vibrant and refreshing salad perfect for spring, featuring fresh vegetables and crusty bread.
Ingredients
Scale
- 4 cups of cubed crusty bread
- 2 cups of ripe tomatoes, chopped
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup of fresh basil leaves
- 1/4 cup of red wine vinegar
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cubed bread, tomatoes, cucumber, red onion, and basil.
- In a separate small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
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Notes
- Use day-old bread for the best texture.
- Feel free to add other seasonal vegetables like bell peppers or radishes.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Panzanella salad recipe, spring salad ideas, fresh salad recipes, healthy summer salad, tomato basil salad, easy salad with bread, vibrant salad recipes