Easy panzanella salad recipe with fresh veggies
Easy Panzanella Salad Recipe with Fresh Veggies Okay, so I have this thing about bread. Like, I can’t let it go to waste. Ever. Stale bread? No problem. That’s just an excuse to make panzanella salad, which is basically the best way to turn old bread into something amazing. This easy panzanella salad recipe is…
Easy Panzanella Salad Recipe with Fresh Veggies
Okay, so I have this thing about bread. Like, I can’t let it go to waste. Ever. Stale bread? No problem. That’s just an excuse to make panzanella salad, which is basically the best way to turn old bread into something amazing. This easy panzanella salad recipe is my go-to when I want something fresh, crunchy, and ridiculously simple. Plus, it’s packed with summer veggies, so you can pretend it’s super healthy while you eat a bowl full of bread. Win-win.
I first had panzanella at this little Italian place near my aunt’s house, and I was like, “Wait, you’re telling me I can eat salad that’s mostly bread?” Sign me up. Since then, I’ve been making it at home all the time, especially when I have tomatoes that are about to go bad or a loaf of bread that’s seen better days. It’s forgiving, flexible, and always delicious. Let’s get into it.
Recipe Card
Recipe Title: Easy Panzanella Salad with Fresh Veggies
Servings: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes (if toasting bread)
Calories: 320 kcal per serving
Ingredients:
- 4 cups stale bread, cut into cubes (any kind works, but ciabatta or sourdough is best)
- 2 cups cherry tomatoes, halved
- 1 cucumber, chopped
- 1 red onion, thinly sliced
- 1 bell pepper (any color), chopped
- 1/4 cup fresh basil, torn
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: 1/2 cup feta or mozzarella cheese, cubed
Directions:
- If your bread isn’t stale, toast the cubes in a dry pan over medium heat for about 5-7 minutes until crispy. Let them cool.
- In a big bowl, toss together the tomatoes, cucumber, red onion, bell pepper, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.
- Add the bread cubes to the veggies and pour the dressing over everything. Toss well.
- Let it sit for 10 minutes so the bread soaks up the dressing. Add cheese if you want, then serve!
See? So easy. And if you’re like me and forget things, don’t worry. I’ve left out the garlic before, skipped the cheese, even used balsamic instead of red wine vinegar. It still tastes great.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Cherry tomatoes | Regular tomatoes, chopped |
| Red wine vinegar | Balsamic vinegar or lemon juice |
| Basil | Parsley or mint |
| Feta cheese | Goat cheese or no cheese at all |
Tips
- Don’t skip the sitting time! Letting the salad sit for 10 minutes lets the bread soak up all the dressing and get perfectly chewy-crisp.
- If your bread is rock-hard, you can sprinkle a little water on it before toasting to soften it up.
- Add a handful of olives or capers if you want some extra salty goodness.
FAQ
Q: Can I make this ahead of time?
A: Kind of. You can prep the veggies and dressing ahead, but wait to add the bread until right before serving so it doesn’t get soggy.
Q: Can I use fresh bread?
A: You can, but stale or toasted bread holds up better. Fresh bread turns mushy fast.
Q: Is this salad gluten-free?
A: Nope, unless you use gluten-free bread. But then again, it’s a bread salad, so… maybe just pick a different salad if you’re avoiding gluten.
That’s it! This easy panzanella salad is my summer obsession. It’s perfect for picnics, potlucks, or just eating straight out of the bowl while standing in the kitchen (no judgment here). Let me know how it goes if you try it!
