Panzanella Recipe

Name: Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 cups French bread cubes (1-inch); 1 (8 ounce) jarmarinated sun-dried tomatoes packed in oil (Sonoma); 3 cups tomatoes, cut into 3/4 inch chunks (about 1 pound); 2 cups cucumbers, cut into 3/4 inch chunks; ⅔ cup chopped red onion; 3 tablespoons red wine vinegar; 2 tablespoons water; 1 -2 clove garlic, pressed; 1 ½ teaspoons dried Italian herb seasoning; 1 teaspoon salt; ½ teaspoon fresh coarse ground black pepper

Servings: persons

3 cups French bread cubes (1-inch)
1 (8 ounce) jarmarinated sun-dried tomatoes packed in oil (Sonoma)
3 cups tomatoes, cut into 3/4 inch chunks (about 1 pound)
2 cups cucumbers, cut into 3/4 inch chunks
⅔ cup chopped red onion
3 tablespoons red wine vinegar
2 tablespoons water
1 -2 clove garlic, pressed
1 ½ teaspoons dried Italian herb seasoning
1 teaspoon salt
½ teaspoon fresh coarse ground black pepper

1
Heat oven to 350F.
2
Place bread cubes on baking sheet in single layer.
3
Bake until lightly browned, tossing once (8 to 10 minutes).
4
Set aside.
5
Drain oil from marinated tomatoes into small bowl.
6
Halve tomatoes and combine in large bowl with fresh tomatoes, cucumber and onion.
7
Add vinegar, water, garlic, herbs, salt and pepper to oil; whisk to blend thoroughly.
8
Pour over tomato mixture and toss.
9
Just before serving, add bread cubes and toss again.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 3 cups French bread cubes (1-inch), 1 (8 ounce) jarmarinated sun-dried tomatoes packed in oil (Sonoma), 3 cups tomatoes, cut into 3/4 inch chunks (about 1 pound), 2 cups cucumbers, cut into 3/4 inch chunks, and more.

Yes, 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.

Panzanella

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