Panzanella Italian Bread Salad Recipe

Name: Panzanella Italian Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large round loaf peasant bread, cut into 1-inch cubes, about 4 cups; 1 shallot, finely chopped; 1 clove garlic, smashed to a paste; 2 teaspoons grated lemon rind; 1/4 cup balsamic vinegar; Salt and freshly ground black pepper; 1/2 cup extra virgin olive oil; 5 ripe plum tomatoes, seeded and chopped; 1 green bell pepper, seeded and chopped; 1 yellow, orange or red bell pepper, seeded and chopped; 1 cucumber, peeled, seeded and chopped; 1 medium bulb fennel, trimmed and chopped with feathery greens (fronds) reserved; 1/2 cup Nicoise olives, pitted and halved; 12 basil leaves, shredded

Servings: persons

1 large round loaf peasant bread, cut into 1-inch cubes, about 4 cups
1 shallot, finely chopped
1 clove garlic, smashed to a paste
2 teaspoons grated lemon rind
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
5 ripe plum tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow, orange or red bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 medium bulb fennel, trimmed and chopped with feathery greens (fronds) reserved
1/2 cup Nicoise olives, pitted and halved
12 basil leaves, shredded

1
Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours.
2
Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until dried out but not toasted.
3
In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar.
4
Season with salt and pepper.
5
Add the olive oil in a stream, whisking constantly until well combined.
6
Add the tomatoes, bell peppers, fennel and olives, tossing to combine.
7
Adjust seasoning with salt and pepper.
8
Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes.

398

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 14 ingredients. The key ingredients include: 1 large round loaf peasant bread, cut into 1-inch cubes, about 4 cups, 1 shallot, finely chopped, 1 clove garlic, smashed to a paste, 2 teaspoons grated lemon rind, and more.

Yes, Panzanella Italian Bread Salad 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 Italian Bread Salad

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