Description
Bright, fresh, and bursting with flavor, Lemon Herb Panzanella is a delightful summer salad that combines juicy tomatoes, crisp cucumbers, and crunchy bread, all tossed in a zesty lemon dressing. Perfect for picnics or dinner parties, this dish is not only visually appealing but also incredibly easy to make.
Ingredients
Scale
- 4 cups stale ciabatta bread, cubed
- 2 cups cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast until golden brown (10-15 minutes).
- While the bread toasts, prepare vegetables: chop cherry tomatoes and cucumber; slice red onion thinly (soak in water for milder flavor if desired).
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine toasted bread with chopped vegetables. Pour dressing over the top and gently toss until well coated.
- Allow the salad to rest for at least 15 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg