Panzanella Salad
fromonceuponachef.comwww.onceuponachef.com/recipes/panzanella-salad.html/comment-page-1
With crispy, olive oil-soaked Italian bread, juicy tomatoes, bell peppers and cucumbers, panzanella makes a satisfying summer supper.
Ingredients
Instructions
Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well.
Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy.
Nutrition
- Serving Size
- Calories
- 327
- Fat Content
- 22 g
- Carbohydrate Content
- 28 g
- Protein Content
- 5 g
- Saturated Fat Content
- 3 g
- Unsaturated Fat Content
- Sugar Content
- Fiber Content
- 3 g
- Sodium Content
- 497 mg
- Cholesterol Content
- 0 mg
