Panzanella Bread Salad with Tomatoes
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · vegetarian, vegan, dairy-free
379 cal
8g protein
44g carbs
19g fat
per serving · estimated
Ingredients
- 6 cups cubed rustic sourdough bread
- 2 ripe tomatoes
- 1 cucumber
- 1 red onion
- 1/4 cup fresh basil
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1 garlic clove
Method (tap to check — screen stays awake)
- Toss bread cubes with 2 tbsp olive oil and toast at 400F for 10 minutes until crisp.
- Cut tomatoes and cucumber into chunks and thinly slice the red onion.
- Whisk remaining olive oil, vinegar, and grated garlic into a dressing.
- Combine bread, vegetables, and dressing and let sit 10 minutes so the bread softens slightly.
- Fold in torn basil, season, and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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