Panzanella (Bread and Tomato Salad)
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 224.3
- Total Fat: 10.2 g
- Cholesterol: 11.1 mg
- Sodium: 400.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 2.6 g
- Protein: 6.6 g
View full nutritional breakdown of Panzanella (Bread and Tomato Salad) calories by ingredient
Introduction
Panzanella is an Italian salad that can be found on trendy bistro menus in the hot summer months. This salad was invented when times were tough, as a way to use up stale bread.Panzanella is an Italian salad that can be found on trendy bistro menus in the hot summer months. This salad was invented when times were tough, as a way to use up stale bread.
Number of Servings: 6
Ingredients
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2 cups whole-grain bakery-style bread, cut into 1/2 inch cubes
1/2 cup red onion, diced
4-5 tomatoes, diced
1 cucumber, peeled and diced
2 garlic cloves, chopped
1/2 teaspoon black pepper
1 tablespoon capers, drained and rinsed
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped, or 2 tablespoons thyme, fresh
1/2 head Romaine lettuce (about 3 cups), torn into bite-size pieces,
1/2 cup feta cheese, crumbled
2 teaspoons Dijon mustard
2 tablespoons red or rice wine vinegar
3 tablespoons olive oil
Tips
Essentially, you make a salad--traditionally with plenty of fresh tomatoes--toss it with a vinaigrette, then add cubed stale or toasted bread just before serving.
You can toast up a day-old baguette or fresh bread, depending on what you have in the kitchen.
The bread soaks up all the delicious juice from the tomatoes and the tangy vinaigrette. The rest of the summer-fresh vegetables add crunch and freshness.
NOTE: If you're watching your sodium intake, reduce the amount of feta or omit it.
Rub a garlic clove on the bread after toasting for instant, healthier croutons.
Directions
Preheat the oven to 375 degrees.
Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
Combine all the salad ingredients except for the cheese in a large mixing bowl.
Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.
Makes 6 two-cup servings.
Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
Combine all the salad ingredients except for the cheese in a large mixing bowl.
Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.
Makes 6 two-cup servings.
Member Ratings For This Recipe
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SHAVERK1
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DONNASEEFEE
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DSTOESZ
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MARIASPARKLE
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SHERZI
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ROSEBOMB
Wonderful! I added a little extra feta to balance out the red wine vinegar and red onions. This was even better after being in the fridge overnight, the bread gets soggy, but it also soaks up all those great flavors! I paired this with whole wheat spaghetti for dinner but had it alone for lunch. - 12/31/11
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MSMOBY
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AZURELITE
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CTUPTON
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MISOTU
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MOMKAT4310
Absolutely wonderful! I did add a couple black olives, just for me. And I found it made great leftovers. As someone else said, bread soaks up the dressing and veggie juices. Pretty, bright, colorful, summery, and so tasty. I have tried with with a variety of vinegars to add some different tastes. - 8/11/12
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LEANJEAN6
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