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Mid Summer Italian Bread Salad

A fresh and colorful salad celebrating ripe tomatoes, basil, and crusty bread, offering a lighter twist on the classic panzanella.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 clove garlic, peeled
  • 1 pound Italian bread Can substitute with whole grain or sourdough for a healthier option.
  • 2 cups fresh basil, chopped
  • 1 cup tomatoes, chopped Use ripe tomatoes for best flavor.
  • 1 cup cucumber, peeled, seeded, and chopped
  • 1 cup red onion, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 clove garlic, minced
  • 1/4 cup olive oil Use as needed; reduce for lower calorie version.
  • 2 tablespoons balsamic vinegar Use as needed; can adjust for taste.

Method
 

Preparation
  1. Gather all ingredients.
  2. Rub the peeled garlic clove around a wooden salad bowl.
  3. Pull apart or cut the bread into bite-sized pieces.
  4. Combine bread, basil, tomatoes, cucumber, red onion, thyme, and minced garlic in the prepared salad bowl.
  5. Add olive oil and vinegar; toss until evenly coated.
  6. Add salt and pepper to taste.
  7. Let the salad sit for 10-20 minutes before serving so the bread can soak up the juices.

Notes

Serve at room temperature. This salad is great for meal prep if components are kept separate. Store in an airtight container for up to 2 days. For extra protein, consider adding grilled chicken or canned beans.