Panzanella (Tuscan Bread Salad) – a delicious recipe with chuck day, balsamic vinegar, extra virgin olive oil, salt, tomatoes, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the bread in a serving bowl with 1 cup water and set a side about 5 minutes to soften then squeeze out water.
2
Whisk together vinegar, olive oil, salt and pepper.
3
Add tomatoes, peppers, fennel, radishes, anchovies and capers to the soaked bread and toss well. Add dressing and toss again. Sprinkle the basil leaves.
257
kcal
Calories
25
g
Fat
9
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/2 cups chuck day old Tuscan bread, 2 tablespoons balsamic vinegar, 6 tablespoons extra virgin olive oil, salt and pepper to taste, and more.
Yes, Panzanella (Tuscan 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.
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