Think of this as a summer salad of croutons...and say thank you!
Stovetop, Frying pan
Tear or cut the bread into bite-sized pieces. Mince or crush the garlic. Heat a drizzle of olive oil in a pan over medium heat. Add the bread & the garlic. Cook, stirring for 7 min, or until golden brown & crispy.
Wash the baby tomatoes & cut them in half. Wash & roughly chop the cucumber. Peel & finely slice the red onion.
Pour the garlicky-bread cubes into a serving bowl. Add the tomatoes, onion & cucumber. Top with a drizzle of olive oil & chopped fresh basil (optional). Season with salt & pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Summer Panzanella" contains 355 Energy, 16 g of Fat, 47 g of Carbohydrates, 8 g of Protein, 6 g of Fiber.