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Irresistible Spring Panzanella

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A vibrant Italian bread salad that combines tender ciabatta, juicy tomatoes, and crunchy cucumbers, all drizzled in a bright dressing—perfect for spring gatherings!

Ingredients

Scale
  • 4 cups cubed day-old ciabatta bread (about 200g)
  • 2 cups halved cherry tomatoes (about 300g)
  • 1 medium cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven: Set your oven to 375°F (190°C).
  2. Toss your cubed ciabatta with a splash of olive oil in a large mixing bowl.
  3. Spread the bread cubes out on a baking sheet and bake for 10-12 minutes until crispy and golden.
  4. Slice the cucumber, halve the cherry tomatoes, and thinly slice your red onion.
  5. Combine the sliced cucumber, halved tomatoes, and red onion in a large bowl.
  6. Add the torn basil leaves to the veggie mix.
  7. Incorporate the toasted bread into the vegetable mixture.
  8. Whisk together the olive oil and balsamic vinegar in a small bowl.
  9. Pour the dressing over the salad and toss well.
  10. Season to taste with salt and pepper.
  11. Let the salad rest at room temperature for 15-30 minutes before serving.

Notes

For a flavor boost, add garlic powder or Italian seasoning to the bread before baking. Serve in a colorful bowl for presentation.

Nutrition

Keywords: Panzanella, salad, spring, Italian, vegetarian, fresh vegetables

Find it online: https://flavorsbyclara.com/irresistible-spring-panzanella/