Fit Panzanella – Tuscan Bread Salad

A rustic Tuscan salad that turns day-old bread into a fresh, juicy dish with ripe tomatoes, cucumber, red onion and basil in an olive oil-vinegar dressing; light and fully plant-based.

Total
30 min
Servings
2 servings
Difficulty
Easy
Calories · per serving
290 kcal
Ecem Akkaba

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated:

Fit Panzanella – Tuscan Bread Salad

In short

Fit Panzanella – Tuscan Bread Salad contains 290 calories per serving: 7 g protein, 38 g carbohydrate and 13 g fat. It takes 30 minutes in total and makes 2 servings.

About this recipe

Panzanella is a traditional Tuscan salad born from the thrifty habit of using up stale bread rather than wasting it. Toasted bread soaks up the juices of ripe tomatoes and a tangy olive oil dressing, making it a light yet satisfying plant-based meal.

Method

  1. 1

    Toast the bread cubes in the oven at 180°C for 8-10 minutes until crisp and golden.

  2. 2

    Rub the warm bread lightly with the cut garlic clove for aroma.

  3. 3

    Cut the tomatoes into a large bowl, sprinkle with salt and let the juices release for 10 minutes.

  4. 4

    Add the cucumber, red onion and toasted bread to the tomatoes.

  5. 5

    Whisk the olive oil, vinegar, salt and pepper into a dressing.

  6. 6

    Pour the dressing over, toss well and let sit for 10 minutes so the bread soaks up the juices.

  7. 7

    Tear the fresh basil over the top and serve at room temperature.

Tips

  • Always use day-old bread; fresh bread turns mushy in the dressing.
  • Let the salad rest so the bread absorbs the tomato juices before serving.
  • Serve at room temperature rather than chilled for the fullest flavor.

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