Panzanella Salad
This recipe is a great way to use fresh tomatoes, basil and onions from your family garden. They dress up a day-old baguette in this classic Italian salad. With all the flavored vinegars available now, you can add some extra zing to this easy and refreshing salad.
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 8
Baking Temp 300°F
Equipment
- Baking sheet
- Large serving bowl
Ingredients
- 4.5 cups bite-sized cubed day-old bread (Baguette, Tuscan, Sourdough or Italian)
- 3 cups diced ripe tomatoes or small tomatoes, halved
- ½ cup thinly sliced red onion
- 1 cup cubed fresh mozzarella cheese or mozzarella pearls
- 16 whole Spanish, Greek or black olives
- 15 large fresh basil leaves
- 3 tablespoons red wine vinegar or balsamic vinegar
- Sea salt and freshly ground peppercorns, optional
Instructions
For the Salad
- Preheat oven to 300°F. Place cubed bread on baking sheet and lightly toast 10-12 minutes, stirring occasionally.
- In large serving bowl, combine toasted bread, tomatoes, onion, cheese and olives.
- Wash, dry and cut basil leaves into strips and add to bread mixture.
- Sprinkle vinegar over salad. If desired, season with salt and pepper; mix thoroughly. Serve immediately or refrigerate.
Nutrition Information
- PER SERVING (1 SERVING, 159g): 160 calories, 60 calories from fat, 7g total fat, 4g saturated fat, 0g trans fat, 20mg cholesterol, 430mg sodium, 15g total carbohydrate, 1g dietary fiber, 4g sugars, 8g protein, 24mcg folate, 12mg vitamin C, 1mg iron.
- You might enjoy these other salad recipes.
View More Side Dish Recipes
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