Panzanella Recipe
Photo: Antoine Bootz


Makes 8 servings

Recipe from

Real Simple

Nutritional Information

Calcium 120 mg
Calories 272
Caloriesfromfat 1 %
Carbohydrate 25 g
Cholesterol 4 mg
Fat 18 g
Fiber 5 g
Iron 2 mg
Protein 7 mg
Satfat 3 g
Sodium 497 mg


5 cups 1-inch whole wheat bread cubes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup minced parsley
1/2 teaspoon salt
6 large ripe tomatoes cut into wedges
1 large red onion, cut into 1/2-inch dice
1/2 cup oil-cured olives, pitted and coarsely chopped
1/2 cup fresh basil leaves
1/2 cup shaved Parmesan


Dry the bread in a 350° F oven on a cookie sheet for 15 minutes or until lightly browned, stirring occasionally. In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt. Fold in the bread, tomatoes, onion, olives, and basil. Toss with the Parmesan. Serve.

Jane Kirby,

Real Simple

June 2001
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