Italian · Lunch
Bread and Tomato Salad
Panzanella-style salad of toasted sourdough bread tossed with ripe tomatoes, cucumber, red onion, and fresh basil in a light red wine vinegar and olive oil dressing. Bread softens slightly while retaining crisp texture, served chilled or at room temperature as a light lunch or side.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
365Calories
10.9gProtein
11.3gFat
56.8gCarbs
9.5gSugar
8.9gFiber
573mgSodium
0mgChol
1.6gSat Fat
1065mgPotassium
135mgCalcium
4.8mgIron
0mcgVitamin B12
26.8mgVitamin C
Goes well with
Vermentino or Pinot Grigio
local
Sparkling Water with Lemon
international
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Cut sourdough into rough 1-inch cubes. Chop tomato, cucumber, red onion, and tear basil leaves.
2
Toast
Spread bread cubes on a tray and toast at 375°F for 6–8 minutes, turning once, until golden and crisp.
3
Macerate
Place tomato chunks with salt in a bowl and let sit 15 minutes until juices release.
4
Plate
Add toasted bread, cucumber, red onion, and basil to the bowl. Drizzle with olive oil and red wine vinegar, toss gently, season with black pepper, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g sourdough bread
- 14 oz400g ripe tomato
- 5 oz140g cucumber
- 2 oz56g red onion
- 1212 fresh basil leaves
- 2 tbsp2 tbsp red wine vinegar
- 2 tbsp2 tbsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
