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Panzanella Salad

Panzanella Salad is a perfect marriage of summer sun ripened tomatoes, cucumbers, red onions and spinach tossed together with toasted bread and a light but flavorful dressing. This light but flavor packed salad is SO GOOD, and perfect for your next BBQ, potluck or dinner tonight.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Dinner, Salad, Side Dish
Cuisine: Italian, Italian American
Keyword: panzanella, panzanella salad recipe, panzanellla salad
Servings: 8 People
Author: Alyssa Rivers

Ingredients

  • 1 loaf Italian sourdough or French bread cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 pound mixed tomatoes sliced
  • ½ red onion sliced
  • 2 cups spinach
  • 1 cucumber sliced
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
  • balsamic glaze optional

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Cut 1 loaf Italian sourdough or French bread into cubes, spread out on a baking sheet, and toss with 1 tablespoon olive oil. Sprinkle with 1 teaspoon Italian seasoning. Toast until golden for 12-15 minutes.
  • In a medium-sized bowl add 1 pound mixed tomatoes sliced, ½ red onion sliced, 2 cups spinach, 1 cucumber sliced, and bread. In a small bowl whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, and salt and pepper. Toss until coated. Drizzle with balsamic glaze if desired.

Nutrition

Calories: 235kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 311mg | Potassium: 300mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1207IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg

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