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Panzanella

A Tuscan chopped salad 

Course Salad
Cuisine Italian
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings 12 servings
Calories 172 kcal
Author Michelle

Ingredients

  • 3 tablespoons good olive oil
  • 1 small French bread or boule cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2 large ripe tomatoes cut into 1-inch cubes
  • 1 hothouse cucumber unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper seeded and cut into 1-inch cubes
  • 1 yellow bell pepper seeded and cut into 1-inch cubes
  • 1/2 red onion cut in 1/2 and thinly sliced
  • 20 large basil leaves coarsely chopped

For the vinaigrette:

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
US Customary - Metric

Directions

  1. 1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. 2. For the vinaigrette, whisk all the ingredients together.
  3. 3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Nutrition Facts
Panzanella
Amount Per Serving
Calories 172 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 378mg16%
Potassium 151mg4%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 555IU11%
Vitamin C 35mg42%
Calcium 16mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.