Lunch · 20 min · italian

Panzanella

If you like ciabatta, you’ll love this Italian lunch — 20 minutes from craving to table. The macros do the talking: 14g protein, 62g carbs, and 18g fat in every 450-calorie serving. Naturally vegetarian and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups cubed Ciabatta
• 2 Tomatoes
• 1/2 Cucumber
• 1/4 Red onion
• 1/4 cup Basil
• 3 tbsp Red wine vinaigrette

Steps

1. Tear or cube the ciabatta into 1-inch pieces.
2. Toast in a skillet with olive oil over medium heat 5–6 minutes until crisp and golden on all sides.
3. Chop the tomatoes into wedges and the cucumber into half-moons; thinly slice the red onion.
4. Whisk the red wine vinaigrette — or shake it in a jar.
5. Combine the bread and vegetables in a large bowl and pour over the dressing.
6. Rest 15 minutes, tossing once, so the bread drinks up the tomato juices.
7. Tear the basil over the top and serve — the bread should be juicy, not soggy.

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