Tomato and Broccoli Panzanella
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
-
Dressing
- 1⁄2 cup olive oil or 1/2 cup vegetable oil
- 1⁄2 cup red wine vinegar
- 3 tablespoons chopped fresh basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 garlic clove, minced
-
Salad
- 4 slices rye bread (1/2 inch thick)
- 4 slices Italian bread (1/2 inch thick)
- 2 cups fresh broccoli florets
- 4 medium plum tomatoes, seeded and coarsely chopped
- 1⁄2 cup thinly sliced red onion, separated into rings
- 1⁄2 cup thin red bell peppers or 1/2 cup yellow bell pepper, cut into strips
- 1⁄2 cup grated parmesan cheese
directions
- In a small nonmetal bowl, combine all dressing ingredients; mix well.
- Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
- Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
- Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
- Add broccoli; cook for 2-3 minutes until crisp tender.
- Drain, rinse with cold water to cool; drain well.
- Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
- Pour dressing over salad, toss gently to coat.
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!