Description
A fresh and tasty Sourdough Crouton Panzanella, perfect for summer.
Ingredients
Scale
- 4 cups cubed sourdough bread
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spread the sourdough bread cubes on a baking sheet and toast in the oven for 10-15 minutes until golden brown.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and basil.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Add the toasted croutons to the bowl with the vegetables, then pour the dressing over the top.
- Toss gently to combine, then serve immediately.
Notes
- Best served fresh, but can be stored in the refrigerator for a day.
- Feel free to mix in your favorite vegetables like olives or artichokes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg