Tomatoes, cucumber, bell pepper, onion and parsley come together in this classic Italian salad. As hearty as it is refreshing, the toasted bread cubes will attract eaters, but the Dijon white balsamic vinaigrette will keep them coming back for more. This recipe comes to us from Cat of The Verdant Life.
For the toasted bread:
- 4 slices stale bread, cut into 1-inch cubes
- 1 tablespoon olive oil
1/4 teaspoon salt
For the veggies:
- 1 medium tomato, cut into cubes
- 6 cherry tomatoes, halved
- 1 seedless cucumber, cut into 1/2-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1/4 onion, sliced
- 1/4 cup fresh flat leaf parsley, chopped
For the vinaigrette:
- 1 clove garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
- 1 tablespoon Champagne vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
To make the toasted bread cubes:
Toss the bread cubes together with the olive oil in a heavy skillet over medium low heat. Season with salt and toast, stirring occasionally, for 4-6 minutes, or until the bread cubes are lightly browned. Set aside.
To prepare the veggies:
Place the tomatoes, cucumber, bell pepper, onion and flat leaf parsley together in a large bowl.
To make the vinaigrette:
Whisk together the minced garlic, Dijon mustard, vinegar and olive oil. Season with salt and pepper.
To complete the Panzanella Salad:
Dress the veggies with as much of the vinaigrette as desired and toss until the dressing is evenly distributed to coat all the veggies. Add the toasted bread cubes and let sit for 20-30 minutes, or until the flavors have melded together.
Divide into 4 portions and enjoy!
Servings per Recipe:Amount per Serving
Calories from Fat: 71
Total Fat: 7.9g
Saturated Fat: 1.2g
Dietary Fiber: 3.5g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.