Panzanella Salad with Fresh Basil

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4 cups day-old crusty bread, cut into bite-sized cubes

4 ripe tomatoes, cut into bite-sized pieces

1 small red onion, thinly sliced

1 cucumber, halved lengthwise and sliced

1 bell pepper, deseeded and cut into bite-sized pieces

1/2 cup fresh basil leaves, torn

1/4 cup extra-virgin olive oil, plus more for drizzling

2 tablespoons red wine vinegar

Salt and pepper to taste


Preheat your oven to 375°F (190°C). Spread the bread cubes out on a baking sheet, drizzle with a bit of olive oil and toss until the bread is well coated. Bake for about 10-15 minutes, or until the bread is crispy and lightly golden. Set aside to cool.

In a large bowl, combine the tomatoes, cucumber, bell pepper, and onion.

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.

Add the cooled bread cubes and torn basil leaves to the large bowl with the vegetables. Pour the dressing over top, and toss until everything is well coated.

Let the salad sit for about 30 minutes before serving, to allow the flavors to meld together and the bread to soak up some of the dressing.

Toss again right before serving. If needed, add an extra drizzle of olive oil and a sprinkle of salt and pepper.

Enjoy this delicious, fresh, and sustainable Panzanella Salad!

Remember, sourcing local, seasonal produce not only enhances the taste of your dish but also contributes to sustainable eating. Using day-old bread also helps in reducing food waste.

Per Serving:

  • Calories: 350
  • Fat: 15g (Saturated: 2g)
  • Cholesterol: 0mg
  • Sodium: 300-500mg (depending on the bread and how much salt is added)
  • Potassium: 600mg
  • Carbohydrates: 45g (Fiber: 5g, Sugars: 9g)
  • Protein: 8g
  • Vitamin A: 35%
  • Vitamin C: 90%
  • Calcium: 10%
  • Iron: 15%

This salad is high in vitamin C, thanks to the fresh vegetables, and provides a good amount of fiber from the vegetables and bread. The olive oil contributes heart-healthy fats, and the bread provides some protein. The amount of sodium will depend on how much salt is added and the type of bread used.