Panzanella with Herbs
Bursting with vibrant summer flavors, this Panzanella with Herbs is a rustic Italian bread salad elevated with fresh, fragrant herbs. Made with golden, oven-toasted cubes of day-old bread, juicy ripe tomatoes, crisp cucumber, and zesty red onion, it’s all tossed together with a tangy red wine vinegar dressing. The addition of basil, parsley, and chives adds an herbaceous twist, while optional capers provide a salty punch. Quick and easy to prepare in just 30 minutes, this delightful salad is perfect for showcasing seasonal produce and makes an ideal side dish or light main. Whether served at a picnic, barbecue, or al fresco dinner, this herbed Panzanella is a refreshing crowd-pleaser that takes full advantage of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 4 cups Crusty bread (day-old or slightly stale, such as ciabatta or baguette)
- 5 tablespoons Extra virgin olive oil
- 2 Garlic cloves (minced)
- 4 Ripe tomatoes (large, chopped)
- 1 Cucumber (medium, diced)
- 1 Red onion (small, thinly sliced)
- 1 cup Fresh basil leaves
- 0.5 cup Fresh parsley (chopped)
- 0.25 cup Fresh chives (chopped)
- 3 tablespoons Red wine vinegar
- 2 tablespoons Capers (drained, optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 375°F (190°C).
Cut the crusty bread into bite-sized cubes (roughly 1-inch pieces) and arrange them on a baking sheet.
Drizzle the bread cubes with 2 tablespoons of olive oil and toss to coat evenly. Spread them out in a single layer.
Toast the bread in the preheated oven for 8–10 minutes, or until golden brown and crisp. Remove and let cool.
In a large salad bowl, combine the chopped tomatoes, diced cucumber, thinly sliced red onion, and capers (if using).
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper to form a dressing.
Pour the dressing over the vegetables and toss gently to combine.
Add the cooled toasted bread cubes to the salad bowl and toss to incorporate, ensuring the bread absorbs the dressing.
Gently fold in the fresh herbs: basil, parsley, and chives.
Let the salad sit for 10–15 minutes at room temperature to allow the flavors to meld together.
Serve immediately, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7933 mg | 345% | |
| Total Carbohydrate | 552.4 g | 201% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 42.9 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4184 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
