Garden Vegetable Panzanella Recipe

Name: Garden Vegetable Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Three 1/2-inch-thick slices of Tuscan bread, crusts removed and bread cut into 1/2-inch dice (5 cups); 2 tablespoons red wine vinegar; Salt; 1/4 cup extra-virgin olive oil; Freshly ground pepper; 3 medium tomatoes, cut into 1-inch pieces; 1 small cucumberpeeled, seeded and cut into 1/2-inch pieces; 1/2 medium red or yellow bell pepper, cut into 1/2-inch strips; 1 celery rib, cut into 1/2-inch pieces; 3 scallions, white and tender green parts only, thinly sliced; 4 ounces button mushrooms, trimmed and thinly sliced (2 cups); 1/4 cup torn basil leaves

Servings: persons

Three 1/2-inch-thick slices of Tuscan bread, crusts removed and bread cut into 1/2-inch dice (5 cups)
2 tablespoons red wine vinegar
Salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
3 medium tomatoes, cut into 1-inch pieces
1 small cucumberpeeled, seeded and cut into 1/2-inch pieces
1/2 medium red or yellow bell pepper, cut into 1/2-inch strips
1 celery rib, cut into 1/2-inch pieces
3 scallions, white and tender green parts only, thinly sliced
4 ounces button mushrooms, trimmed and thinly sliced (2 cups)
1/4 cup torn basil leaves

1
Preheat the oven to 300.
2
Spread the bread on a baking sheet and toast for 10 minutes, or until dry but not browned.
3
Let cool, then transfer to a large bowl.
4
In a small bowl, mix the vinegar with 1 teaspoon of salt until the salt dissolves.
5
Slowly whisk in the olive oil and season with pepper.
6
Dip your fingers in water and flick them over the bread several times, tossing it with your hands until lightly moistened.
7
Add the tomatoes, cucumber, bell pepper, celery, scallions, mushrooms and dressing and toss until evenly coated.
8
Season the salad with salt and pepper, garnish with the basil and serve.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Three 1/2-inch-thick slices of Tuscan bread, crusts removed and bread cut into 1/2-inch dice (5 cups), 2 tablespoons red wine vinegar, Salt, 1/4 cup extra-virgin olive oil, and more.

Yes, Garden Vegetable Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Vegetable Panzanella

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