Summer Panzanella

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Think of this as a summer salad of croutons...and say thank you!


4 minutes

Prep time

5 minutes

Cook time

355 cal.

Per serving


Stovetop, Frying pan


Bread (baguette)

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.

Cherry tomatoes
Onion (red)

Step 2

Wash the baby tomatoes & cut them in half. Wash & roughly chop the cucumber. Peel & finely slice the red onion.

Cherry tomatoes
Onion (red)
Basil (fresh)
Bread (baguette)

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

Energy355 cal.
Fat16 g
Carbohydrates47 g
Protein8 g
Fiber6 g

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.

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Summer Panzanella
Very easy