Panzanella Recipe

Name: Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices stale coarse peasant bread (about 1/2 pound); 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 cups lightly packed salad greens; 4 large tomatoes, cut into 1-inch dice; 2 medium cucumberspeeled, halved lengthwise, seeded and thinly sliced crosswise; 1 medium red onion, thinly sliced; 1/2 cup coarsely chopped fresh basil

Servings: persons

4 thick slices stale coarse peasant bread (about 1/2 pound)
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups lightly packed salad greens
4 large tomatoes, cut into 1-inch dice
2 medium cucumberspeeled, halved lengthwise, seeded and thinly sliced crosswise
1 medium red onion, thinly sliced
1/2 cup coarsely chopped fresh basil

1
In a large bowl, cover the bread with cold water and let soak for 10 minutes.
2
Squeeze out the excess water.
3
In a small bowl, whisk the olive oil with the vinegar, garlic, red pepper, salt and pepper.
4
In a large bowl, toss the salad greens with the tomatoes, cucumbers, onion and basil.
5
crumble in the soaked bread with your hands.
6
Add the dressing and toss well.
7
Refrigerate for up to 4 hours and serve well chilled.

373

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: 4 thick slices stale coarse peasant bread (about 1/2 pound), 1/3 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 2 garlic cloves, minced, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Panzanella

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