Summer Panzanella
Think of this as a summer salad of croutons...and say thank you!
Ingredients
Utensils
Stovetop, Frying pan
recipe
Step 1
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.
Step 2
Wash the baby tomatoes & cut them in half. Wash & roughly chop the cucumber. Peel & finely slice the red onion.
Step 3
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 355 cal. |
| Fat | 16g |
| Carbohydrates | 47g |
| Protein | 8g |
| Fiber | 6g |
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.
