Italian Bread Salad Panzanella

Name: Italian Bread Salad Panzanella
Prep time: 20 min
Yield: 2
Ingredients: 200 g sourdough bread; 4 tomatoes; 1 onion; 1 cucumber; 1 red bell pepper; 1 white bell pepper; 10 g fresh basil; 3 tbsp olive oil; 2 tbsp balsamic crema; salt; pepper

Romana Henželova

20 min.

Comments

You're going to love this salad, just like the Italians who came up with it. While juicy vegetables with dressing are great, adding a generous amount of toasted crusty bread can take it to a whole new level.The perfect summer starter or side dish for grilled meat or cheese. Ready to give it a try? 🥗

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Nutrition (1 serving) 1 Plate

370 kcal
45 g carbohydrates
15 g fats
8 g protein

Per 2 portions

200 g sourdough bread
4 tomatoes
1 onion
1 cucumber
1 red bell pepper
1 white bell pepper
10 g fresh basil
3 tbsp olive oil
2 tbsp balsamic crema
salt
pepper

Instructions

Preheat the oven to 180 °C.
Cut the bread into pieces and place it on a baking tray lined with baking paper. Place in the oven and bake for about 10 minutes until the bread pieces are crisp and golden.
Mix tomatoes, onion, cucumber, peppers and chopped basil in a bowl. Add the olive oil and balsamic vinegar to the vegetables and mix thoroughly.
Gently stir in the bread pieces. Season with salt and pepper and serve.