Panzanella Salad
From jena 17 years ago
- 15 minutes to make
- Serves 8
This is an italian salad with veggies and bread that I got from RealSimple.com
Ingredients
- 5 cups 1-inch whole wheat bread cubes shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup minced parsley shopping list
- 1/2 teaspoon salt shopping list
- 6 large ripe tomatoes cut into wedges shopping list
- 1 large red onion, cut into 1/2-inch dice shopping list
- 1/2 cup oil-cured olives, pitted and coarsely chopped shopping list
- 1/2 cup fresh basil leaves shopping list
- 1/2 cup shaved Parmesan shopping list
How to make it
- Cut the bread into cubes.
- 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.
- CALORIES 272(1% from fat);
- FAT 18g (sat 3g);
- PROTEIN 7mg;
- CHOLESTEROL 4mg;
- CALCIUM 120mg;
- SODIUM 497mg;
- FIBER 5g;
- CARBOHYDRATE 25g;
- IRON 2mg
The Rating
Reviewed by 4 people-
I love panzanella salad and can't wait to try this one. Thanks also for posting the nutritionals! Much appreciated. :)
hottamale
in Canton loved it
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I really like the use of both lemon and vinegar in this recipe. Another good use for my meyer lemons! Panzanella is the perfect use for that "one day too old" bread. The tomatoes and olive version is my favorite.
notyourmomma
in South St. Petersburg loved it
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