Panzanella recipe Recipe

Name: Panzanella recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (10.6oz) leftover bread, torn into bite sized pieces; 125 ml (4.4fl oz) olive oil, plus extra for drizzling; 30 ml (1.1fl oz) red wine vinegar; 1 tbsp honey; 1 pinch salt and pepper; 3 cloves of garlic; 1 red pepper; 1 yellow pepper; 500 g (17.6oz) ripe tomatoes; 125 g (4.4oz) red onions; 75 g (2.6oz) olives pitted; 25 g (0.9oz) pine nuts; 30 g (1.1oz) capers; 1 handful of basil leaves

Servings: persons

300 g (10.6oz) leftover bread, torn into bite sized pieces
125 ml (4.4fl oz) olive oil, plus extra for drizzling
30 ml (1.1fl oz) red wine vinegar
1 tbsp honey
1 pinch salt and pepper
3 cloves of garlic
1 red pepper
1 yellow pepper
500 g (17.6oz) ripe tomatoes
125 g (4.4oz) red onions
75 g (2.6oz) olives pitted
25 g (0.9oz) pine nuts
30 g (1.1oz) capers
1 handful of basil leaves

1
Roast the peppers in a drizzle of olive oil for 20-30 minutes.
2
When cool scrape off the skin and chop into chunks.
3
In a large bowl toss the bread with 75ml of olive oil, the crushed garlic and a sprinkle of salt and pepper.
4
Transfer the seasoned bread on to a baking sheet, and toast in the oven until golden and crisp, about 10 minutes.
5
Whisk together the remaining olive oil, red wine vinegar and honey.
6
Slice the red onions as finely as possible and add to the dressing with the capers.
7
Chop the tomatoes in half and the peppers in to chunks and add to the bowl.
8
Finally add in the toasted bread, nuts and herbs, then mix together.
9
Leave the salad to stand for 20 minutes to allow the bread to soak up the flavours.
10
Season with a little salt and pepper and its ready to serve.

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: 300 g (10.6oz) leftover bread, torn into bite sized pieces, 125 ml (4.4fl oz) olive oil, plus extra for drizzling, 30 ml (1.1fl oz) red wine vinegar, 1 tbsp honey, and more.

Yes, Panzanella recipe 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 recipe

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