Panzanella

Panzanella

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From: EatingWell Magazine, September/October 2013

In this healthy panzanella recipe, a classic Italian bread salad recipe, juicy tomatoes full of bright acidity are delicious when combined with the sweetness of basil and leftover bread. Bring out your best olive oil and vinegar and serve this bread salad with grilled meat or fish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds ripe tomatoes
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons finely slivered fresh basil
  • 4 cups torn bite-size pieces stale crusty white bread (see Tip)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar or sherry vinegar
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground pepper

Preparation

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  • Ready In

  1. Cut larger tomatoes into wedges or chunks; cut any cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil. Add bread.
  2. Whisk oil, vinegar, salt and pepper in a small bowl. Pour it over the salad and gently toss to coat the bread well. Let stand for about 5 minutes before serving.
  • To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.

Nutrition information

  • Serving size: about 1 1/3 cups
  • Per serving: 192 calories; 11 g fat(2 g sat); 3 g fiber; 21 g carbohydrates; 4 g protein; 77 mcg folate; 0 mg cholesterol; 6 g sugars; 1 g added sugars; 1541 IU vitamin A; 25 mg vitamin C; 64 mg calcium; 2 mg iron; 242 mg sodium; 426 mg potassium
  • Nutrition Bonus: Vitamin C (41% daily value), Vitamin A (31% dv), Folate (15% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 1/2 vegetable, 2 fat

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