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–+ servings
panzanella salad

Panzanella salad recipe

Print Recipe
It doesn't get more Italian than this delicious Tuscan bread salad
Course lunch, Side Dish
Cuisine Italian
Keyword tomatoes
Diet vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 449
Author Simone

Ingredients

  • 1/2 baguette stale
  • 1/2 cucumber in cubes
  • 1 bunch basil
  • 500 g heirloom tomatoes
  • 2 tbsp capers
  • 15 ml red wine vinegar
  • 2 balls mozzarella cheese
  • Salt and pepper to taste
  • Olive oil
Metric - Us customary

Instructions

  • Make sure you have a really nice old hard baguette, which is best for this salad. If you still want to make it but only have fresh baguette, tear the bread into pieces and bake in the oven at 200˚C with a generous drizzle of olive oil for 15 minutes until crisp.
  • Tear the bread into large pieces and drizzle with the vinegar. Cut the tomatoes into various pieces, slices or quarters for different textures. Cut the cucumber into half-moons. Arrange the bread, basil, tomatoes and capers on a large plate. Place large pieces of mozzarella on top. Season with plenty of salt and pepper and a drizzle of olive oil.

Nutrition

Calories: 449kcal | Carbohydrates: 23g | Protein: 29g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 1020mg | Potassium: 481mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1943IU | Vitamin C: 19mg | Calcium: 627mg | Iron: 2mg