Panzanella
- Number of Servings: 12
Ingredients
3 tablespoons good olive oil1 small French bread or boule, cut into 1-inchcubes (6 cups)1 teaspoon kosher salt2 large, ripe tomatoes, cut into 1-inch cubes1 hothouse cucumber, unpeeled, seeded, andsliced 1/2-inch thick1 red bell pepper, seeded and cut into 1-inchcubes1 yellow bell pepper, seeded and cut into 1-inch cubes1/2 red onion, cut in 1/2 and thinly slicedFor the Dressing1 teaspoon finely minced garlic1/2 teaspoon Dijon mustard3 tablespoons Champagne vinegar1/2 cup good olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or
until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WINTERFYRE.
until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WINTERFYRE.
Nutritional Info Amount Per Serving
- Calories: 181.9
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 128.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.3 g
- Protein: 2.5 g
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