Fresh and Easy Panzanella Salad
Try this Fresh and Easy Panzanella Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt/pepper to taste
- 1/4 cup red wine vinegar
- 2 tbsp. extra virgin olive oil
- 1 french loaf or rustic italian loaf - cut bread into cubes
- 1 tbsp. seasoned salt - ( i use seasonella)
- 2 lbs campari tomatoes or fresh garden tomatoes cubed
- 2 cucumbers, peeled and cubed
- 1/4 cup sliced red onion ( optional)
- 1 bunch fresh basil leaves torn by hand
- 1/ 2 cup extra virgin olive oil
- Carbohydrate 0.0845542758010812 g
- Cholesterol 0 mg
- Fat 17.6026666739367 g
- Fiber 0.00666666676600774 g
- Protein 0.013125 g
- Saturated Fat 2.43037883433718 g
- Serving Size 1 1 -8 serv. (177g)
- Sodium 26.6025624148466 mg
- Sugar 0.0778876090350735 g
- Trans Fat 0.477116333530204 g
- Calories 157 calories
Preheat oven to 400 degrees and place bread cubes on cookie sheet.Season bread cubes with seasoned salt and sprinkle with olive oilToast bread toast in 400 degree oven until light brown and toasted on all sides.Remove toasted bread cubes from oven and set asidePlace cut tomatoes, cucumbers, basil , onion in large mixing bowl.in another small bowl, make dressing: Combine olive oil, vinegar and salt pepper and mix well.Pour dressing over tomato cucumber mixture. and mix well.Right before serving salad, add toasted croutons. Mix salad gently and serve immediately.Buon Appetito!
