Italian · Lunch
Bread and Tomato Salad
Tuscan-style panzanella built from torn day-old ciabatta and ripe tomatoes, tossed with cucumber, red onion, and basil in a red wine vinegar and olive oil dressing. The bread soaks up tomato juices and vinaigrette, softening slightly while keeping some chew.
$3
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
418Calories
9.5gProtein
24.2gFat
42.8gCarbs
8.7gSugar
5.8gFiber
553mgSodium
0mgChol
3.5gSat Fat
725mgPotassium
96mgCalcium
3mgIron
0mcgVitamin B12
23mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
mediterranean
all-time-classics
quick-lunch
low-calorie
vegetarian
Instructions
1
Prep
Tear ciabatta into rough bite-sized chunks. Cut tomatoes into wedges over a bowl to catch juices. Slice cucumber, red onion, and basil. Halve garlic.
2
Toast
Drizzle torn bread lightly with olive oil and toast in a dry skillet over medium heat for 3–4 minutes, tossing occasionally, until edges are golden and crisp.
3
Build
Rub warm toasted bread with cut garlic. Transfer to mixing bowl with tomato wedges, their juices, cucumber, red onion, and basil. Whisk vinegar, oil, salt, and pepper together. Toss gently until evenly coated.
4
Rest
Let sit at room temperature for 15 minutes until bread softens and flavors meld.
5
Plate
Taste, adjust seasoning, and serve at room temperature in a wide bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g day-old ciabatta bread
- 44 medium tomatoes (about 250g)
- 11 cucumber (about 100g)
- 4 tbsp4 tbsp red onion
- 12-16 fresh basil leaves
- 2 tbsp2 tbsp red wine vinegar
- 4 tbsp4 tbsp olive oil, plus extra for toasting
- 22 small garlic clove
- salt, to taste
- black pepper, to taste
