Summer Panzanella

4 minutes
Prep time

5 minutes
Cook time

343 cal.
Per serving

Ingredients for 1

1/2 cup

Cherry tomatoes

1/4

Cucumber

1/8

Red onion

1/4 clove

Garlic

1/4

Baguette bread

optional

1 tbsp

Basil (fresh)

Stovetop and Frying pan.

Step 1
Prepare the bread croutons. Tear or cut the bread into bite-sized pieces.
Step 2
Heat a drizzle of olive oil in a pan, over medium heat. Add the bread & cook for 5 min while stirring, until golden brown. Add the grated garlic & continue cooking for 2 min.
Step 3
Wash then halve the cherry tomatoes.
Step 4
Wash then small dice the cucumber.
Step 5
Peel then small dice the red onions.
Step 6
In a salad bowl, add : the cherry tomatoes, cucumber, onions, & croutons. Add a drizzle of olive oil, balsamic vinegar & season with salt & pepper. Mix to evenly coat.
Step 7
Serve the panzanella salad & top with fresh basil, if you have some. Enjoy!