Panzanella

Generations of Italians have put day-old bread to good use with this inspired bread salad. Use end-of-season heirloom tomatoes in a variety of hues for a stunning effect.

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8 users rated this recipe an average rating of 5.0
Makes:
4 servings
Prep:
20 mins
Bake:
6 mins 450°F
Stand:
15 mins
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Panzanella

Ingredients
3
cups Italian bread cubes
2
tablespoons olive oil
1 1/2
cups coarsely chopped tomatoes (3 medium)
1/2
small red onion, cut into thin wedges and separated
1/4
cup snipped fresh basil or Italian (flat-leaf) parsley
2
tablespoons red or white wine vinegar
2
tablespoons olive oil
2
1/4
teaspoon salt
1/4
teaspoon ground black pepper
4
cups torn or chopped romaine lettuce

Directions

  1. Preheat oven to 450 degrees F. Place bread cubes in a shallow baking pan. Drizzle with 2 tablespoons oil; toss gently to coat. Bake about 6 minutes or until toasted, stirring once or twice. Cool.
  2. In a large bowl combine bread cubes, tomatoes, onion, and basil. Set aside.
  3. For dressing, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over bread mixture; toss gently to coat.
  4. Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over lettuce.

From the Test Kitchen

Tip:

To save time, substitute 1/4 to 1/3 cup bottled Italian salad dressing for the homemade dressing.

Nutrition Facts

(Panzanella )
    Per serving:
  • 268 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 416 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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