Loaded Panzanella Salad

Panzanella is an Italian tomato and bread salad with fried or baked croutons to soak up the lemony dressing. Our loaded version adds cucumbers, red onions, and bell peppers for a hearty salad.

Total Time

45min

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0 Ratings

Author: Anita Schecter

Servings:

Ingredients

•

3 slices

Rustic Italian Bread

or Other Rustic Bread

•

4 Tbsp

Olive Oil , divided

•

2 cups

Cherry Tomatoes , halved

•

Seedless Cucumber , sliced

•

1/2

Red Onion , peeled, sliced

•

Bell Pepper , cored, sliced

•

4 Tbsp

Chopped Fresh Basil

•

Lemon , juiced

•

1 tsp

Yellow Mustard

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Cut the Rustic Italian Bread (3 slices) into cubes and place into a bowl. Pour Olive Oil (2 Tbsp) into the bowl and toss to coat.

Spread the bread cubes out, in one layer, on a baking sheet lined with parchment paper and bake for 10-15 minutes until lightly golden brown.

Whisk together the remaining Olive Oil (2 Tbsp) , 2 Tbsp of Lemon Juice (1) , Yellow Mustard (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) .

Pour into a bowl and toss in the Cherry Tomatoes (2 cups) , Seedless Cucumber (1) , Red Onion (1/2) , Bell Pepper (1) , Fresh Basil (4 Tbsp) , and toasted bread cubes.

Allow the salad to sit for about 15 minutes for the bread to absorb the flavors of the dressing. Toss again and serve.

Nutrition Per Serving

CALORIES

262

FAT

13.7 g

PROTEIN

6.1 g

CARBS

29.9 g