Panzanella (pahn-zah-NEHL-uh) is an Italian bread salad. This version is based on the traditional combination of tomatoes, olive oil, vinegar, and seasonings. Fresh ingredients are key in making this recipe work.

Recipe by Cooking Light October 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Place bread on a jelly-roll pan. Bake at 325° for 10 minutes or until lightly browned.

  • Combine tomatoes, shallots, oil, vinegar, and salt in a large bowl. Cover and let stand at room temperature 2 hours. Stir in bread cubes and parsley. Serve immediately.

Nutrition Facts

71 calories; calories from fat 28%; fat 2.2g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 2.1g; carbohydrates 11.6g; fiber 1.4g; cholesterolmg; iron 1mg; sodium 193mg; calcium 23mg.