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Classic Italian Panzanella Salad

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How to Make Classic Italian Panzanella Salad

This classic bread and tomato salad pairs well with any roasted meat or poultry entrée. Double the recipe and it can also make a great side dish at your holiday feast this year!


4servings


1/4 of recipe

Print Recipe >

Step-By-Step Instructions:

  1. Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.
  2. Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.
Veggie Rich
Italian
Dinner
Holidays & Entertaining
Lunch
Salads
Sides
Vegetarian
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Nutrition facts

4 Servings



  • Serving Size

    1/4 of recipe


  • Amount per serving



    Calories





    160

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      1.2g

      6%

  • Cholesterol
    0mg

    0%

  • Sodium
    455mg

    20%

  • Total Carbohydrate
    20g

    7%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      4g

  • Protein
    4g

  • Potassium
    415mg
    9%

Ingredients

medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
2

fine sea salt
1/2 tsp

Italian bread (good quality such as multigrain Ciabatta)
2 cup

cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
1 cup

celery (sliced 1/2-inch thick)
2 stalks

small red onion (cut in half and thinly sliced)
1

freshly ground black pepper
1/4 tsp

red wine vinegar
2 tbsp

Extra Virgin Olive Oil
2 tbsp

fresh basil leaves (torn into strips)
1/2 cup

flat Italian parsley leaves (roughly chopped)
1 cup

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