Roasted Red Onion Panzanella
Elevate your salad game with this vibrant and rustic Roasted Red Onion Panzanella—a Mediterranean-inspired bread salad bursting with colors and flavors. Caramelized red onions take center stage, their natural sweetness perfectly complementing crunchy, golden cubes of toasted country-style bread. Juicy cherry tomatoes, crisp cucumber, and briny capers add layers of texture and brightness, while fresh basil and parsley infuse the dish with an herby freshness. Tossed in a tangy homemade red wine vinaigrette, this panzanella is a symphony of contrasts—sweet, tangy, chewy, and crisp. Ready in just 40 minutes, this simple yet sophisticated salad is ideal for alfresco dining, potlucks, or as a standout side dish. Enjoy a fresh twist on a classic Italian favorite!
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Recipe Information
Ingredients
- 2 large Red Onion
- 4 cups Country-style Bread
- 2 cups Cherry Tomatoes
- 1 medium Cucumber
- 6 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Red Wine Vinegar
- 0.5 cups Fresh Basil Leaves
- 2 tablespoons Fresh Parsley Leaves
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black Pepper
- 2 tablespoons Capers
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the red onions into thick wedges. Toss the wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Place them on a baking sheet in a single layer.
Roast the onions in the oven for 20-25 minutes, stirring halfway through, until they are caramelized and tender. Set aside to cool.
While the onions are roasting, cut the bread into 1-inch cubes and spread them on a separate baking sheet. Bake in the oven for 8-10 minutes until golden and crisp, but still slightly chewy in the center. Remove and let cool.
Slice the cherry tomatoes in half and peel the cucumber. Dice the cucumber into bite-sized pieces.
In a small bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of red wine vinegar, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the vinaigrette.
In a large salad bowl, combine the toasted bread cubes, roasted red onions, cherry tomatoes, cucumber, fresh basil leaves, parsley, and capers.
Drizzle the prepared vinaigrette over the salad and gently toss everything together to coat. Let the salad sit at room temperature for 15-20 minutes to allow the flavors to meld.
Serve the Panzanella at room temperature and garnish with extra fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7147 mg | 311% | |
| Total Carbohydrate | 523.1 g | 190% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 38.4 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1167 mg | 90% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 2786 mg | 59% | |
*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.
