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Panzanella Salad
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5 from 2 votes

Panzanella Salad Recipe

Prep Time10 minutes
Cook Time12 minutes
Refrigerate30 minutes
Total Time52 minutes
Course: Salad
Cuisine: Italian
Keyword: panzanella
Servings: 4
Calories: 409kcal

Ingredients

Salad

  • olive oil
  • ½ pound pain rustique bread cut into ½-inch-thick slices
  • 2 zucchini cut into ½-inch-thick coins
  • 1 pound heirloom red grape tomatoes
  • 1 small red onion cut into ½-inch-thick slices
  • 3 Persian cucumbers cut into ¼-inch-thick coins
  • ½ cup basil chopped, loosely packed
  • ½ cup parsley chopped

Herbal Vinaigrette

  • 6 tablespoons olive oil extra virgin
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon oregano dried
  • ¼ teaspoon thyme dried
  • salt and pepper to taste

Directions

Make Salad:

  • Preheat grill to medium-low heat.
  • Lightly brush olive oil on the bread slices and zucchini coins. Grill the bread until toasted and slightly charred on both sides, about 4 minutes total. Cut into 1-inch cubes and place in a large salad bowl.
  • Grill the zucchini until tender, about 8 minutes total, and add to the salad bowl. Add the tomatoes, onions, cucumbers, basil, and parsley.

Make Vinaigrette:

  • In a small bowl, whisk together the herbal vinaigrette ingredients. Pour over the salad and toss well. Cover with plastic and let sit in refrigerator 30 minutes before serving.

Nutrition

Calories: 409kcal | Carbohydrates: 42g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 362mg | Potassium: 752mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 47mg | Calcium: 92mg | Iron: 4mg