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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 cloves garlic, minced
- 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 KitchenTip:
- To save time, substitute 1/4 to 1/3 cup bottled Italian salad dressing for the homemade dressing.
Nutrition Facts
(Panzanella )
- Servings Per Recipe 4,
- cal. (kcal) 268,
- Fat, total (g) 15,
- sat. fat (g) 2,
- carb. (g) 28,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 5,
- vit. A (IU) 4665,
- vit. C (mg) 21,
- sodium (mg) 416,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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