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By Once Upon a Chef
Panzanella Salad
Instructions
Prep:30minCook:10min
This panzanella recipe is my take on the Tuscan classic, with golden toasted bread added just before serving for the perfect contrast of textures.
Updated at: Fri, 23 Oct 2026 02:59:58 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories429.6 kcal (21%)
Total Fat29.9 g (43%)
Carbs36.1 g (14%)
Sugars5 g (6%)
Protein5.7 g (11%)
Sodium751.4 mg (38%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¾ cupextra-virgin olive oil
divided
340grustic Italian bread
cut into 1-in, 2.5-cm cubes
1 teaspoonsalt
divided
1.5 lbtomatoes
cut into 1-in, 2.5 cm cubes
2red bell peppers
yellow, or orange, cut into 1-in, 2.5-cm cubes
1English cucumber
small, or hothouse, seeded and thinly sliced
3 tablespoonscapers
drained
3 tablespoonswhite wine vinegar
1 clovegarlic
large, minced
3 tablespoonsshallots
minced, from 1 large shallot
¼ teaspoonfreshly ground black pepper
⅓ cupbasil
fresh chopped
Instructions
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Notes
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Delicious
Easy
Fresh
Go-to
One-dish
