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Tuscan Panzanella Salad
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5 from 1 vote

Panzanella Toscana (Italian Bread Salad)

Ideal dinner for a hot summer night, this Panzanella Toscana Italian Bread Salad combines fresh tomatoes, stale bread (yes really!) & basil to make the most delicious salad. Dairy & egg free, this moreish salad can easily be adapted to be gluten free too.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: lunch, Main Course, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 358kcal

Ingredients

Bread

  • 150 g sourdough bread stale - chopped into 2 inch cubes
  • 2 cloves garlic crushed
  • 2 tablespoon olive oil

Salad

  • 300 g mixed baby tomatoes
  • 100 g cucumber sliced, then chopped into quarters
  • 10 g basil picked leaves
  • ½ red onion thinly sliced
  • 55g green olives
  • 1 tablespoon capers

Dressing

Instructions

Bread

  • Preheat oven to 180° / gas mark 4
  • Chop bread into 2 inch squares and place in roasting tin
  • Crush the garlic and mix in a small bowl with the 2tbsp of olive oil. Pour over the chopped bread and toss together
  • Bake in oven for 10 minutes until crisp

Salad

  • Chop the tomatoes in half, slice the cucumber then chop the slices in quarters
  • Slice the onion thinly and pick the leaves from the basil

Dressing

  • Mix the olive oil and red wine vinegar

Assemble

  • Add all the salad ingredients to a serving bowl, along with the toasted bread, capers and olives
  • Pour over the dressing and mix well
  • Leave to sit for 30 minutes before serving

Notes

PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS

Nutrition

Calories: 358kcal | Carbohydrates: 24g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1142mg | Potassium: 137mg | Fiber: 3g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg