Paleo Salads For You : Tomato Cucumber Panzanella

If you want to have a no-cook summer salad delight then try this classic Italian bread salad as one of your refreshingly healthy diet recipes.
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~Tomato Cucumber Panzanella Salad~

Serves 3-4
Preparation Time : 5 minutes

What you Need:

A loaf of bread or croutons
2 cups chopped tomates
1 cup diced, peeled and seeded cucumber
1 pack ready-to-eat salad greens
1 cup julienned basil leaves
Dash of Olive oil
Dash of Red wine
Dash of vinegar
Salt and pepper 

How to prep:

1. Chop-up a loaf of bread into 1-inch cubes. Do not remove crusts. You may alternatively use salad croutons if you want to have a bit of crunchiness.
2. Place bread cubes in a bowl and add chopped tomatoes, diced cucumbers, salad greens, and julienned basil leaves.
3. Drizzle with olive oil, red wine and vinegar then season with salt and pepper.
4. Toss together, cover and let sit at a room temperature for 30 minutes before serving.

Want to Know More No-Cook Summer Recipe Ideas? View here

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