Panzanella
A quick and refreshing Tuscan bread salad with juicy tomatoes, crisp cucumbers, red onion, and crunchy croutons, all tossed in olive oil and topped with Parmesan.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 4 cups stale bread
- 3 medium tomatoes
- 1 medium cucumber
- ½ small red onion
- ¼ cup fresh basil
- ¼ cup Parmesan cheese
Instructions
- 1
Cut the 4 cups stale bread into 1-inch cubes. In a large skillet over medium heat, toast the bread with 2 tbsp olive oil, stirring often, until golden and crisp, about 5 minutes.
- 2
Chop the 3 tomatoes and 1 cucumber into bite-sized pieces. Thinly slice the 0.5 small red onion. Place all in a large bowl.
- 3
Add the toasted bread cubes to the bowl. Drizzle with 3 tbsp olive oil and season with salt and pepper. Toss well to combine.
- 4
Tear the 0.25 cup basil leaves and sprinkle over the salad. Shave the 0.25 cup Parmesan on top. Serve immediately.
Tools you’ll need
- large skillet
- large bowl
- knife
- cutting board
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