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.
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 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.
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.
Toast the bread cubes in the oven at 180°C for 8-10 minutes until crisp and golden.
Rub the warm bread lightly with the cut garlic clove for aroma.
Cut the tomatoes into a large bowl, sprinkle with salt and let the juices release for 10 minutes.
Add the cucumber, red onion and toasted bread to the tomatoes.
Whisk the olive oil, vinegar, salt and pepper into a dressing.
Pour the dressing over, toss well and let sit for 10 minutes so the bread soaks up the juices.
Tear the fresh basil over the top and serve at room temperature.
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