Panzanella

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 576.1

Total Fat: 55.1 g
Cholesterol: 0.0 mg
Sodium: 332.4 mg
Total Carbs: 33.1 g
Dietary Fiber: 3.5 g
Protein: 4.9 g

View full nutritional breakdown of Panzanella calories by ingredient

Introduction

An italian style side salad to use alongside any pasta dish! An italian style side salad to use alongside any pasta dish!

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 4

Ingredients

6 Roma tomatoes, halved

2 cloves garlic, slivered

3/4 cup olive oil

4 3/4-in slices dense bread such as ciabatta

1 medium cucumber, halved, seeded and thinly sliced

1 cup chopped red onion

1 bunch fresh basil leaves

You can add 3/4 cup capers (I omitted them)

2 tbsp balsamic vinegar

2 tbsp fresh lemon juice (I used 1 medium lemon and squeezed all the juice from it)

salt and pepper to taste

Directions

Preheat oven to 350. Use a knife to make small slits in the tomato halves and push 1 sliver of garlic into each slit. Place tomatoes cut side down on baking sheet and sprinkle with 2 tablespoons of the olive oil. Bake 1 hour

Meanwhile, toast bread in a grill pan until charred with marks on both sides. Cut toasted bread into bite-size pieces and place in a large bowl.

Add tomatoes, cucumber, onion, basil and capers to the bowl. Sprinkle with the remaining olive oil, vinegar, lemon juice, salt and pepper, toss to combine. Allow to sit at room temperature to develop flavors.

You can also prepare the tomatoes and bread and then refrigerate those for up to a day before putting it all together.

Number of Servings: 4

Recipe submitted by SparkPeople user KYLEONA.