1/1 Photo of Panzanella (Italian Bread Salad)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
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- 2 tomatoes, cut into bite-size pieces
- 1 small cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 clove garlic, very finely minced
- 1 cup fresh basil leaf, torn into small pieces
- 1/2 cup extra virgin olive oil, plus more as needed
- 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
- salt & freshly ground black pepper, to taste
- 6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)
- 1In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
- 2Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
- 3Place half of the bread in a wide, shallow bowl.
- 4Spoon half of the tomato mixture over the bread.
- 5Layer the remaining bread on top and then the remaining tomato mixture.
- 6Cover and refrigerate for 1 hour.
- 7Just before serving, toss the salad and adjust the seasonings with salt and pepper.
- 8If the bread seems dry, add a little oil or vinegar.
- 9Serve immediately.
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Nutritional Facts for Panzanella (Italian Bread Salad)
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 559.5
- Calories from Fat 261
- Total Fat 29.0 g
- Saturated Fat 4.2 g
- Cholesterol 0.0 mg
- Sodium 501.6 mg
- Total Carbohydrate 63.5 g
- Dietary Fiber 3.9 g
- Sugars 7.9 g
- Protein 12.9 g