Easy Panzanella Toscana Salad
This Easy Panzanella Toscana Salad is a delightful mix of ripe tomatoes, cucumbers, red onion, and fragrant basil, all tossed with chunks of Italian bread and a zesty vinaigrette.
Prep Time10 minutes mins
Cook Time8 minutes mins
Resting Time30 minutes mins
Total Time48 minutes mins
Course: Salad
Cuisine: Italian
Keyword: Bread, Tomatoes
Servings: 2 Servings
Calories: 439kcal
Author: Chloe
- 2 cups day old Italian bread torn into bite-size pieces
- 1/4 cup high-quality olive oil divided
- 1/2 teaspoon kosher salt
- 1 clove garlic minced
- 1 thin slice red onion quartered
- 5 ounces mixed cherry tomatoes about 12 tomatoes
- 6 slices cucumber seeded, not peeled, cut in half
- 5 large basil leaves chopped
- 1 tablespoon capers drained
- 1/2 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- salt and pepper - to taste
Preheat the oven to 400°F (200° C).
Combine the bread, half of the olive oil, salt and garlic in a large mixing bowl. Toss until well combined.
Transfer the bread to a large baking sheet and spread it out into one layer.
Bake for 8-10 minutes, until slightly toasted.
Remove from oven and transfer bread back to the mixing bowl to cool.
Combine the remaining olive oil, Dijon mustard, red wine vinegar, salt and pepper in a bowl or sealable jar. Whisk or shake until emulsified.
Add the red onions, cherry tomatoes, and cucumbers, basil, and capers to the bowl with the bread
Pour the dressing over the top. Toss to coat.
Allow the salad to sit for about half an hour for the flavors to meld before serving.
Calories: 439kcal | Carbohydrates: 24g | Protein: 4g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Sodium: 822mg | Potassium: 343mg | Fiber: 3g | Sugar: 13g | Vitamin A: 422IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 2mg