- Extra virgin olive oil 5 tablespoons , divided
- Tuscan bread or garlic bread 4 slices , cut into cubes
- Dried oregano ½ teaspoon
- clove garlic 1, peeled and finely grated
- Fresh lemon juice 1 tablespoon
- Dijon mustard 1 teaspoon
- Salt ¼ teaspoon • 1 kcal
- Black pepper powder ¼ teaspoon
- Cherry tomatoes ½ cup , halved
- English cucumber ½ , sliced
- Red bell pepper ¼, cubed
- Yellow bell pepper ¼ , cubed
- large red onion ¼ , peeled and sliced
- Fresh basil leaves 5 , chopped
- fresh flat leaf parsley 5, chopped
- Feta cheese ¼ cup , crumbled
Panzanella salad is prepared with fresh vegetables, fresh herbs, and toasted bread, all of which is tossed in an olive oil-based dressing. This is a fairly light and filling salad, which dates back to the 16th century.
Apart from the amazing flavors, this salad is really very quick to prepare and it can be easily customized according to personal taste and preferences!
Heat 2 tablespoons olive oil in a pan and sauté the bread cubes in it on low to medium heat until light brown in color while stirring constantly. Sprinkle dried oregano and a pinch of salt on the toasted bread cubes.
In a small bowl, whisk garlic, remaining olive oil, lemon juice, mustard, remaining salt, and black pepper powder until well blended. In another bowl, add cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, basil, and parsley.
Add the toasted bread cubes over vegetables and evenly drizzle the dressing on it. Gently mix the salad well and top it with crumbled feta. Let it sit for about 20 minutes and serve!
You can also refrigerate the salad for about 20 minutes before serving. You can replace the parsley with more basil.
Nutritional information (per serving): 269 Calories, 23.4g Total fat (4.9g Saturated fat, 2.7g Polyunsaturated fat, 14.5g Monounsaturated fat), 10.5mg Cholesterol, 362.2mg Sodium, 63.8mg Potassium, 13g Total carbohydrates (0.9g Dietary fiber, 2.6g Sugars), 3.8g Protein