Barefoot Contessa Panzanella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tbsp olive oil1 small French bread cut into cubes (6 cups)1 tsp. kosher salt2 large ripe tomatoes, cut into cubes or 2 cups grape tomatoes, halved1 hothouse cucumber, peeled and cut into 1/2 in. slices1 red pepper, cubed1 yellow pepper, cubed1/2 red onion, cut in thin slices20 large basil leavesVinaigrette:1 tsp. minched garlic1/2 tsp. dijon mustard3 Tbsp. champagne vinegar1/2 cup good olive oil1/2 tsp kosher salt1/4 tsp. fresh black pepper
Cut vegetables into uniform 1 inch cubes.
Heat 2 Tbsp oil in large pan and add bread cubes and salt. Saute, tossing frequently, for 10 minutes until browned. Set aside.
Whisk all ingredients for vinaigrette in a small bowl until emulsified. Set aside.
Makes 12 servings --but not at our house!
In a large bowl, mix all vegetables. Add the bread cubes and toss with vinaigrette. Season liberally with salt and pepper. Let sit no more than 30 minutes to blend flavors, or serve immediately.
Number of Servings: 12
Recipe submitted by SparkPeople user ELLENT124.
Heat 2 Tbsp oil in large pan and add bread cubes and salt. Saute, tossing frequently, for 10 minutes until browned. Set aside.
Whisk all ingredients for vinaigrette in a small bowl until emulsified. Set aside.
Makes 12 servings --but not at our house!
In a large bowl, mix all vegetables. Add the bread cubes and toss with vinaigrette. Season liberally with salt and pepper. Let sit no more than 30 minutes to blend flavors, or serve immediately.
Number of Servings: 12
Recipe submitted by SparkPeople user ELLENT124.
Nutritional Info Amount Per Serving
- Calories: 155.0
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 363.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.3 g
- Protein: 2.1 g
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