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Panzanella (Italian Bread Salad)

5 from 4 votes

This panzanella recipe might just be the perfect summer salad! It pairs grilled bread with juicy heirloom tomatoes, crisp cucumber, and fresh basil.

Prep Time: 10

Cook Time: 10

Marinating Time: 30

Total Time: 50

Yield: 8 servings

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American

Ingredients

8-10 medium ripe heirloom tomatoes (or beefsteak tomatoes, cut into 1 inch cubes)
1 cup seedless cucumber (diced)
1/2 medium red onion (chopped)
8-10 basil leaves (chopped)
1 tbsp extra virgin olive oil
extra virgin olive oil spray ()
6 ounces sourdough bread (French bread, or a good crusty Italian bread)
kosher salt and fresh ground pepper to taste

Instructions

Lightly spray bread with olive oil and season with a little salt; grill over medium heat, until toasted and nicely browned.
Remove from heat and cut into 1 inch cubes. Set aside.
In a large bowl, combine the tomatoes, cucumber, red onion, basil, olive oil, and season liberally with salt and pepper.
Let it sit for about 30 minutes to let the flavors combine.
Add the bread cubes and toss.
Serve in individual bowls.

Notes

As a main dish: Servings: 4 • Serving Size: 2 cups • Old Points: 4 pts • Points+: 6 pts

Nutrition

Serving: 1cup, Calories: 104.3kcal, Carbohydrates: 17.7g, Protein: 3.1g, Fat: 2.9g, Fiber: 2.2g

- WW Points: 2

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