TOMATO BASIL PANZANELLA
This is an Italian salad made with dry bread and tomatoes. Delicious.
Provided by Cecilia Smith
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
- Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
- Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 21.5 g, Cholesterol 3.6 mg, Fat 17.6 g, Fiber 4.4 g, Protein 7.4 g, SaturatedFat 3.2 g, Sodium 456.9 mg, Sugar 6.2 g
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Victor Farted
[email protected]This is my go-to summer salad. It's easy to make, refreshing, and always a crowd pleaser.
SR Gaming SiDe
[email protected]This salad is so versatile. I've made it with different types of bread, vegetables, and herbs, and it's always delicious.
Amantle Rampho
[email protected]I made this salad ahead of time and let it sit in the refrigerator for a few hours. The flavors had a chance to meld together, and it was even better the next day.
Sheldon Chikwanda
[email protected]I used a mix of fresh and dried basil in this salad, and it was delicious. The dried basil added a depth of flavor that the fresh basil couldn't match on its own.
Gabrel Morgan
[email protected]I made this salad with grilled chicken, and it was amazing. The smoky flavor of the chicken paired perfectly with the tangy dressing and fresh vegetables.
Pinky Pinks
[email protected]I added a handful of chopped kalamata olives to this salad, and it really took it to the next level. The salty, briny flavor of the olives was a great addition.
Ma7m0uD 3Uf
[email protected]I used balsamic vinegar instead of red wine vinegar in the dressing, and it was delicious. It gave the salad a slightly sweeter flavor.
Rokeya Khatun
[email protected]I added a can of chickpeas to this salad for extra protein. It was a great way to make it a more filling meal.
Lwanga Brighton
[email protected]I'm allergic to tomatoes, so I used a combination of chopped cucumbers and bell peppers in this salad. It was still really good!
Jakari Dunbar
[email protected]I made this salad with gluten-free bread, and it turned out great. It's a great option for people with celiac disease or gluten intolerance.
Micheal Mwebe
[email protected]I used a sourdough baguette for this salad, and it was perfect. The slightly sour flavor of the bread really complemented the other ingredients.
Full Desi
[email protected]I'm a vegetarian, so I omitted the pancetta from this recipe. It was still delicious!
Rana Sani
[email protected]I made this salad for a picnic and it was a hit! It's so easy to transport and everyone loved it.
Tamim Ahmad
[email protected]This is such a refreshing and summery salad. I love the combination of sweet tomatoes, fragrant basil, and tangy dressing.
Eyyüp Saadat
[email protected]I'm not usually a fan of panzanella salad, but this recipe changed my mind. The dressing is light and flavorful, and the bread soaks up all the delicious juices from the tomatoes and basil.
Sammy Savage
[email protected]This salad was so easy to make and so delicious. I used fresh basil from my garden, and it really made the dish.
Christopher C Thirkill
[email protected]I've made this panzanella salad several times now, and it's always a crowd pleaser. It's also a great way to use up leftover bread.
dream starr
[email protected]This tomato basil panzanella salad was a hit at our last potluck! The combination of flavors and textures was amazing, and everyone went back for seconds.