Panzanella (Italian Layered Tomato and Bread Salad)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 325.8
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 77.7 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.7 g
- Protein: 1.6 g
View full nutritional breakdown of Panzanella (Italian Layered Tomato and Bread Salad) calories by ingredient
Introduction
This salad makes for a terrific light lunch or summer entree course or a fabulous side to any summer meal. You can add Mozzeralla cheese to for protein This salad makes for a terrific light lunch or summer entree course or a fabulous side to any summer meal. You can add Mozzeralla cheese to for proteinNumber of Servings: 8
Ingredients
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4 ciabatta rolls cut in half
1/2 c olive oil plus a little extra for painting
3 garlic cloves. smashed to paste with a little salt plus a few for rubbing on the bread
1 shallot minced
3 Tbls of red wine vinegar
6-9 anchovy fillets, coursely chopped
1 Tbls capers, rinces and roughly chopped
1/2 c nicoise olives, pitted and roughly chopped
salt and pepper
1 small cucumber, peeled, de-seeded and sliced
A generous handful of basil leaved, roughly chopped
Lettuce leaves
Directions
Preheat over to 400. Paint bread generously with olive oil on both sides. Place on a baking sheet and bake until slices are crisp and golden, about 10 minutes. Turning them half way through (or toast oil painted bread on a grill). Let the bread cool and swipe each slice with a garlic clove. break each slice ina 4-6 pieces and set a side.
To make the vinaigrette, macerate the shallot in the vinegar for 5 minutes. Stir in the garlic paste and add the 1/2 c olive oil. Add the anchovies, capers, and olives and stir well. Season to taste with salt and pepper if needed.
Pu the tomato cubes and cucumber slices in a medium bowl and pour the vinaigrette over the vegetables.
Assemble the salad on a deep platter or in a low wide bowl. Layer half the bread slices on the platter and spoon over half of the the tomatoes/cucumber mixture. Layer over the rest of the bread and top with the remaining tomatoes. cover with a clean towel and let sit for about one hour at cool room temperature.
Just before serving press down the salad with your hands to distribute the juices. Sprinkle generously with the basil. Spoon onto plates lined with crisp lettuce leaves.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user RACHAELK247.
To make the vinaigrette, macerate the shallot in the vinegar for 5 minutes. Stir in the garlic paste and add the 1/2 c olive oil. Add the anchovies, capers, and olives and stir well. Season to taste with salt and pepper if needed.
Pu the tomato cubes and cucumber slices in a medium bowl and pour the vinaigrette over the vegetables.
Assemble the salad on a deep platter or in a low wide bowl. Layer half the bread slices on the platter and spoon over half of the the tomatoes/cucumber mixture. Layer over the rest of the bread and top with the remaining tomatoes. cover with a clean towel and let sit for about one hour at cool room temperature.
Just before serving press down the salad with your hands to distribute the juices. Sprinkle generously with the basil. Spoon onto plates lined with crisp lettuce leaves.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user RACHAELK247.