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