Description
Discover a fresh take on Spring Panzanella with this savory recipe, perfect for brightening up your meals with delightful flavors! (153 chars)
300 grams of stale bread
200 grams of ripe tomatoes, chopped
100 grams of cucumbers, chopped
50 grams of red onion, chopped
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
Salt to taste
Pepper to taste
Toast the bread until it's golden brown and lightly crispy. Let it cool before tearing it into bite-sized pieces.
Chop the tomatoes, cucumbers, and red onion into small pieces. Place them all in a large bowl.
Add the torn bread pieces to the bowl with the veggies. Toss them gently to mix everything together.
Drizzle olive oil and balsamic vinegar over the salad. Add salt and pepper, then toss everything until it's evenly coated.
Finally, let the salad rest for a bit so the bread can soak up some of the juices. Serve fresh!
Notes
A delightful spring salad featuring vibrant veggies and stale bread, perfect for a refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 230
- Sugar: 2 grams
- Fat: 14 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 5 grams
Keywords: Panzanella, Spring Salad, Fresh Veggies, Easy Recipe
