Panzanella Lunch

Panzanella Lunch
Photo: Travis Rathbone
Panzanella is a classic Italian salad that uses stale bread and ripe tomatoes to their best advantage.


Makes 1 serving (serving size: about 3 1/2 cups)

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 363
Fat 12.7 g
Satfat 3.2 g
Monofat 5.7 g
Polyfat 1 g
Protein 10 g
Carbohydrate 53 g
Fiber 6 g
Cholesterol 13 mg
Iron 3 mg
Sodium 535 mg
Calcium 171 mg


2 ounces thick-sliced country bread, toasted
1 1/2 cups coarsely chopped cucumber
1/2 cup thinly sliced red onion
8 ounces vine-ripened tomatoes, coarsely chopped (1 1/2 cups)
1/2 ounce (1/2 TBSP) feta cheese
Freshly ground black pepper
1 tablespoon red-wine vinegar
1 1/2 teaspoons extra-virgin olive oil


1. Cut the toasted bread into 1-inch pieces (you should have 2 cups). Transfer to a portable container.

2. Add cucumber, red onion, tomatoes, and feta. Toss lightly. Sprinkle mixture with vinegar, oil, and pepper to taste. Toss again. Salad is best marinated, when tomato juices have run into the bread. Keep at room temperature up to 3 hours, or refrigerate up to 6 hours.