Panzanella Salad


Prep Time 10 minutes
Servings 3


  • 2 Ripe Tomatoes cubed
  • 1/2 Red Onion sliced
  • 1 Cucumber sliced
  • 3 Slices Crusty Bread cubed
  • 1 Rosemary sprig
  • 3 Garlic cloves
  • 6 Tbs Virgin Olive Oil
  • 2 Tbs Balsamic Vinegar
  • Salt and Pepper
  • 4 Basil leaves


  1. Place a baking pan on the stovetop on medium heat.

  2. Pour in 4 Tbs olive oil and add rosemary and garlic. Saute for a minute to allow flavours to infuse into oil then add bread cubes and stir well to coat in the olive oil. Season with salt and pepper.

  3. Place baking sheet in a hot oven and toast for 8 minutes until crispy and golden. Place tomatoes, cucumber, onions and toasted bread in a bowl.

  4. Drizzle on 2 Tbs extra virgin olive oil and 2 Tbs balsamic vinegar

  5. Add hand torn basil then mix salad well to combine. Garnish with a few more basil leaves and serve.

Article Categories:
Lunch · Side Dish · Uncategorized

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