Tomato Crouton Salad

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Our version of panzanella- Italian bread salad- uses Calabrese croutons for added crunch. Just as tasty- if less crunchy!- for lunch the next day.

Tags: Easy, 30 mins, Salads, Lunches, Vegetables, Rice & Grains, Italian, Vegetarian
Serves: 8
Skill level: Easy
Prep time: 25  minutes
Cooking time: 0  minutes
Total: 25 *  minutes

(stand time=2 hours)

Additional Information


6 vine-ripened tomatoes
1 English cucumber
1 tbsp (15 mL) PC Splendido White Condiment With Balsamic Vinegar of Modena
1 pkg (125 g) PC Calabrese Bread Croutons - Sea Salt & Pepper
1/2 cup chopped red onion
1/3 cup PC Splendido Extra Virgin Olive Oil - Cold Pressed


  1. Cut tomatoes in half horizontally. Using spoon, scrape out and discard cores and seeds. Chop tomatoes. 
  2. Peel cucumber. Cut in half lengthwise. Using spoon, scrape out and discard seeds. Dice cucumber. 
  3. In large bowl, whisk together olive oil and vinegar. Stir in tomatoes, cucumbers, croutons and red onions. Cover with plastic wrap. Let stand at room temperature for 2 hours. 
  4. Stir before serving. Croutons will be soft on the outside, but still crunchy at the centre.

Chef's Tips

Refrigerate leftovers.

Nutritional Information

Per 250 mL (1 cup):
Calories 170 Cal
Fat 11 g
Sodium 210 mg
Carbohydrate 15 g
Fibre 2 g
Protein 3 g