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.
Servings: 2 Servings
Calories: 439kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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