Panzanella

Prep: 20 minutes; other: 10 minutes

Juicy vine-ripened summer tomatoes are a must for this salad. The ciabatta bread should be slightly stale, so look for "day-old" sales at your local bakery.

Yield: 10 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 7.6g
  • Saturated fat: 1.9g
  • Protein: 5.1g
  • Carbohydrate: 17.4g
  • Fiber: 1.5g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 305mg
  • Calcium: 79mg

Ingredients

  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 4 cups chopped tomato (about 3 large)
  • 1 cup chopped cucumber (about 1 small)
  • 3/4 cup (3 ounces) diced part-skim mozzarella cheese
  • 1/2 cup thinly sliced fresh basil
  • 3 tablespoons chopped pitted kalamata olives (about 12)
  • 1 (8-ounce) loaf day-old ciabatta bread, cut into 1/2-inch cubes

Preparation

  1. 1. Combine first 6 ingredients in a small bowl; stir well with a whisk.
  2. 2. Combine tomato and next 5 ingredients in a large bowl. Pour dressing over salad; toss gently. Let stand at least 10 minutes or until dressing soaks into bread.
  3. Panzanella (pahn-zah-NEHL-lah) is a Tuscan tomato-and-bread salad.
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