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

343 cal.

Per serving


Stovetop, Frying pan


Baguette bread

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)
Baguette bread

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

View nutritional information

Energy343 cal.
Fat16 g
Carbohydrates45 g
Protein7 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Summer Panzanella" contains 343 Energy, 16 g of Fat, 45 g of Carbohydrates, 7 g of Protein, 5 g of Fiber.

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Summer Panzanella
Very easy